Venetian Raspberry Tart Recipe
Servings: 6
Ingredients
- 3/4 c. granulated sugar
- 1 tbsp. quick cooking tapioca
- 1 1/2 c. fresh or possibly frzn raspberries, crushed
- 1 (9 inch) baked pastry shell or possibly graham cracker crust
- 1 c. whipping cream
- 2 tbsp. granulated sugar
- 2 c. fresh raspberries, halved
- 3 egg whites
- 1/2 c. sifted powdered sugar
Directions
- Combine the 3/4 c. sugar and the tapioca; stir in the crushed berries. Let stand 15 min. Cook and stir till mix boils. Remove from heat; let stand 20 min. Cover and chill. Turn chilled berry mix into cold pastry shell. Beat cream with the 2 Tbsp. sugar till soft peaks form. Spread over berry mix. Arrange fresh berries over cream layer. For meringue, beat egg whites till frothy; gradually add in the powdered sugar, beating till stiff peaks form. Spread meringue atop, sealing top edge of pastry. Broil 3-4 inches from the heat for 1-2 min. Serve at once.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 6 servings | |
| Calories 285 | |
| Calories from Fat 85 | 30% |
| Total Fat 9.63g | 12% |
| Saturated Fat 5.05g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 46mg | 2% |
| Potassium 134mg | 4% |
| Total Carbs 49.82g | 13% |
| Dietary Fiber 4.6g | 15% |
| Sugars 40.52g | 27% |
| Protein 2.33g | 4% |
