Venetian Raspberry Tart Recipe

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Servings: 6


Cost per serving $1.80 view details
  • 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


  1. 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%
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