Raspberry Meringue Tartlets

Directions

1. 1
   Preheat oven to 340F.
2. 2
   Roll out the dough on a floured surface and cut out 8 circles.
3. 3
   Butter and flour 8 tartlet pans and line with the dough. Prick the bottom of each pan with a fork and bake for 15 minutes. Remove from oven and let cool.
4. 4
   Raise oven temperature to 400 F.
5. 5
   To prepare the almond cream, whip the butter, powdered sugar, and ground almonds to a fluffy cream.
6. 6
   Add the egg and mix to a smooth cream.
7. 7
   Fill in the tartlet crusts equally with this mixture.
8. 8
   Bake for 10 minutes.
9. 9
   To prepare the meringue, bring the water and sugar to a boil and cook until it reaches 250F. Meanwhile whip the egg whites until stiff. Add the sugar syrup in a thin stream without stopping the mixer and continue mixing for about 10 minutes. The meringue will gradually get a thicker consistency.
10. 10
    Add the raspberry puree and mix until well combined.
11. 11
    Pour the meringue into a pastry bag and pipe on top of the tartlets.
12. 12
    Bake for 5 minutes.
13. 13
    Let cool before serving.