Venetian Raspberry Tart Recipe

1. 1

   Combine the 3/4 c. sugar and the tapioca; stir in the crushed berries.

2. 2

   Let stand 15 min.

3. 3

   Cook and stir till mix boils.

4. 4

   Remove from heat; let stand 20 min.

5. 5

   Cover and chill.

6. 6

   Turn chilled berry mix into cold pastry shell.

7. 7

   Beat cream with the 2 Tbsp.

8. 8

   sugar till soft peaks form.

9. 9

   Spread over berry mix.

10. 10

    Arrange fresh berries over cream layer.

11. 11

    For meringue, beat egg whites till frothy; gradually add in the powdered sugar, beating till stiff peaks form.

12. 12

    Spread meringue atop, sealing top edge of pastry.

13. 13

    Broil 3-4 inches from the heat for 1-2 min.

14. 14

    Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.