Lemon Tarts with Italian Meringue

Combine milk with the NESTLÉ Docello™ Protein Enriched Lemon Dessert Mix and whisk for 1 minute. Let the mixture rest for 2 minutes then whisk again for another 3 minutes.

Pour into the Gluten Free Tart Cups and let set in fridge for 30 minutes.

For Italian Meringue, combine sugar and water in a small saucepan and bring to the boil, stirring until sugar dissolves.

Reduce heat to medium and cook until syrup reaches soft ball stage (115°C) about 10-15mins. Remember to brush down the sides of the saucepan with a clean, wet pastry brush to remove the sugar crystals.

Start whisking the egg whites with the cream of tartar in mixer until soft peaks form.

Meanwhile, bring the sugar syrup to 121°C (hard ball stage). With the mixer running gradually pour the hot syrup into the meringue. Beat until cooled to room temperature and meringue is thick and glossy (15-20 minutes). Because the hot sugar syrup has cooked the egg whites there is no need to cook this meringue further.

Pipe a swirl of meringue on to each filled pastry case. Then use a brûlée torch to add a touch of caramelisation to the surface for presentation and add some freeze-dried and fresh raspberries.