Ingredients

Step by step

1. To make a coulis, put the raspberries, lemon juice and 1 tablespoon icing sugar in a small food processor (or use a bowl and stick blender) and blitz until smooth. Pass through a sieve for an extra-smooth texture. Cover and chill until needed.
2. Stir the lime zest and remaining icing sugar through the crème fraîche.
3. For the meringue kiss topping, preheat the oven to 230°C, fan 210°C, gas 8. Whisk the egg whites in a clean, grease-free bowl until you have stiff peaks. Gradually whisk in the sugar, 1 tablespoon at a time, to make a firm, glossy meringue. Spoon the meringue into a piping bag fitted with a 7mm round nozzle.
4. Carefully remove the tartes from their glass ramekins and place them onto a baking sheet. Pipe the meringue in little peaks on top of each tart until the filling is completely covered. Bake for 1-3 minutes until the meringue is just turning golden.
5. Put the tarts onto dessert plates. Spoon or pipe a little raspberry coulis onto each plate – shaped as a heart, if you like. Serve with the extra raspberries, a spoonful of the zesty crème fraîche and any leftover coulis on the side for drizzling.