Shortbread pastry with raspberries

5 1 vote
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Amazing shortbread pastry with raspberries and meringue. A great combination of sour raspberries in a delicate shortcrust pastry with a delicious meringue.

The perfect dessert for the Mother’s Day!


  • Shortbread pastry with raspberries
    Amazing shortbread pastry with raspberries and meringue. A great combination of sour raspberries in a delicate shortcrust pastry with a delicious meringue.
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Ingredients

Pastry

  • 200 g of flour
  • 150 g of cold butter
  • 50 g of caster sugar
  • pinch of salt
  • 2/3 teaspoon baking powder
  • 3 yolks

Raspberries

  • 600 g of raspberries
  • 1 tablespoon of cornflour

Meringue

  • 3 egg whites
  • 150 g of caster sugar
  • 2 teaspoons of cornflour

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How to make it

Pastry

  1. Grease a 20 x 30 cm tin with butter and line it with baking paper (bottom and sides). Preheat oven to 170°C .
  2. Pour the flour into the mixing bowl, add cold butter, caster sugar, salt and baking powder.
  3. Chop with a knife on a pastry board or mix with a mixer to a fine crumble, then add the yolks (keep the egg whites for meringue) and knead a smooth dough. Shape it into a ball.
  4. Cut the dough into slices with a knife and place them on the bottom and about 2 cm on the sides, kneading the dough with your fingers. Make holes at the bottom with a fork.

Raspberries

Combine the raspberries and cornflour, stir gently. You can also use any other fruits or jam.

Meringue

Beat the egg whites until stiff, then gradually add sugar all the time carefully beating the eggs. At the end, beat for about 5 minutes until thick and shiny. At the end of whisking add the cornflour.

Baking

Put the fruits on the bottom of the dough and cover it with meringue.

Put the cake in the oven and bake for 30 minutes at 170°C. After that time set the oven to 60°C and bake for another 10 minutes.

Remove from the oven and cool it down a little then you can serve it.

Enjoy 🙂

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