Ingredients

24 oz raspberries

1 cup honey

¼ cup lemon juice

¼ tsp salt

2 tsp vanilla bean paste

2½ cups cake flour

¼ cup ground pistachios (unsalted)

Pinch salt

½ cup unsalted butter, softened (1 stick)

⅔ cup sugar

1 egg

1 tsp vanilla bean paste

2 egg whites

2 Tbsp honey

2 Tbsp sugar

Pinch salt

1 tsp vanilla bean paste

Additional raspberries and chopped pistachios for garnish

Instructions

Step 1: For the jam, combine raspberries, honey, lemon juice, and salt in a large saucepan. Warm over medium-high heat, stirring often until the mixture boils. Reduce to a simmer and cook until thickened, about 20 minutes.

Step 2: Remove the jam from heat and stir in 2 teaspoons vanilla bean paste. Allow to cool while preparing the rest. The jam can be made ahead and refrigerated.

Step 3: For the crusts, mix cake flour, ground pistachios, and a pinch of salt in a small bowl. Set aside.

Step 4: In a stand mixer bowl, beat softened butter and sugar until light and fluffy. Add egg and 1 teaspoon vanilla bean paste, then beat to combine.

Step 5: With the mixer on low, gradually add the flour mixture until just combined. Turn dough onto a lightly floured surface and knead gently into a disc. Wrap in plastic and freeze for 20 minutes.

Step 6: Grease 24 tartlet pans about 2.5 inches in diameter and set aside.

Step 7: Roll chilled dough on a floured surface to about 1/8 inch thick. Line the tartlet pans carefully without stretching the dough. Gather and re-roll scraps as needed. Place pans on a baking sheet and freeze for 10 minutes.

Step 8: Preheat oven to 350°F (175°C). Bake tartlet crusts on the baking sheet for 10-15 minutes until dry and lightly browned. Let cool completely.

Step 9: For the meringue, combine egg whites, honey, sugar, and pinch of salt in a heatproof bowl. Whisk to combine.

Step 10: Set bowl over simmering water (bain-marie), ensuring water does not touch bowl. Whisk constantly until mixture reaches 160°F (70°C), about 8-10 minutes.

Step 11: Transfer to a stand mixer and whip with the whisk attachment until medium-stiff peaks form. Add 1 teaspoon vanilla bean paste and beat to incorporate.

Step 12: To assemble, spoon about 2 tablespoons of raspberry jam into each cooled tartlet shell. Pipe or spoon meringue on top.

Step 13: Optionally, toast the meringue lightly with a kitchen torch for a golden finish. Garnish each tartlet with a raspberry and chopped pistachios. Serve and enjoy!

Tips & Variations

Use fresh vanilla bean paste or pure vanilla extract for the best flavor.

Substitute ground almonds for pistachios in the crust if preferred or for allergy reasons.

Make the jam a day ahead to deepen the flavors and save time.

For an easier meringue, you can use a store-bought Swiss merengue or marshmallow fluff—though homemade is best.

Toast meringue quickly with a kitchen torch for a professional look and extra flavor.

Storage

Store the tartlets in an airtight container in the refrigerator for up to 2 days to keep the meringue fresh and the crust crisp. Avoid storing them too long as the crust may soften. Reheat tartlets briefly in a low oven (about 300°F) to refresh the crust before serving, but avoid reheating meringue to prevent it from weeping.

FAQs

Can I use frozen raspberries for the jam?

Yes, frozen raspberries work well for the jam. Just thaw them before cooking and drain any excess liquid to avoid a runny jam.

How do I prevent the meringue from deflating?

Make sure the egg whites are whipped to medium-stiff peaks and avoid overmixing after adding vanilla bean paste. Serve the tartlets soon after assembling for the best texture.