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Le Meridien Boston's Raspberry Tart
For the pastry cream:
1 c. milk
4 egg yolks
2 T. sugar
1 T. cornstarch
1 pt. raspberries
1 t. gelatin powder
For the Italian meringue:
5 egg whites
1/4 c. sugar
For the tarts:
2 (9-inch each) prebaked tart shells (use sweet dough)
8 oz. white chocolate
2 pts. fresh raspberries
To make the pastry cream: In a large saucepan, heat the milk just to the boiling point. In a separate container, mix the egg yolks with the sugar and cornstarch. Pour a little of the hot milk into the yolks, mix and pour back into the pan. Bring to a boil, and let boil for three minutes. Remove from the heat, let cool slightly, then add the raspberries. Stir the gelatin into c. water. Let set for 10 minutes. Place the gelatin over a hot water bath and stir until dissolved. Add dissolved gelatin to the pastry cream. Set aside.
To make the Italian meringue: Place sugar into a pot and cover with water. Bring to a boil, stirring constantly, and heat to 240 degrees on a candy thermometer.
In a separate bowl, whip the whites. While still whipping, slowly add the sugar syrup (use caution - it is extremely hot). Gently fold the raspberry-pastry cream mixture into the egg whites.
To assemble the tarts: Pour the filling into the tart shells. Refrigerate until chilled. Make decorative shavings from white chocolate. Place chocolate shavings on top of each tart and place fresh raspberries all around.
Makes 2 (9-inch each) tarts.
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