Raspberry Meringue Tart

Directions

1. 1
   Preheat oven to 350°F. Spray 4 x 6 fl oz ovenproof dishes. Place dishes on a baking tray. Process bread to fine crumbs. Transfer to a large heatproof bowl. Bring milk and butter to a simmer in a medium saucepan (do not boil). Pour milk mixture over breadcrumbs. Let stand for 10 mins.
2. 2
   In a small bowl, whisk egg yolks with 4 tsp sugar and the vanilla. Add to breadcrumb mixture and stir to combine. Divide mixture among prepared dishes. Bake for 20 mins or until just set. Remove from oven.
3. 3
   Meanwhile, using an electric mixer, beat egg whites in a clean, dry, large bowl until soft peaks form. Add a 1/4 cup of sugar gradually and beat until sugar dissolves and mixture is thick. Place raspberries in a bowl and mash.
4. 4
   Spoon raspberries over the breadcrumb crust in the dishes. Top with egg white. Bake for 10 mins more or until golden. Stand 5 mins before serving.