Mile-High Raspberry Meringue Pie

Directions

1. 1
   Preheat the oven to 350°F (180°C).
2. 2
   Whisk the egg whites, sugar, and cream of tartar in the top of a double boiler over simmering water until the sugar has dissolved, about 5 minutes.
3. 3
   Roll out the Pate Sucree on a lightly floured surface into a 12-inch (30 cm) circle, about ¼-inch ( 6mm) thick, and line a 9-inch (23 cm) tart pan with a removable bottom with it.
4. 4
   Transfer the mixer to a stand mixer fitted with a whisk attachment (or use a large bowl and a handheld electric mixer) and whip on high to stiff, glossy peaks, about 5 minutes.
5. 5
   Line the pastry with parchment, fill with pie weights, and bake for 15 minutes.
6. 6
   Pile the meringue on top of the tart and use a kitchen torch to toast it until golden brown all over.
7. 7
   Remove the weights and parchment and continue baking until the bottom is dry and the edges are light golden brown.
8. 8
   Serve immediately. This is best the day it is made but you can store the leftovers in the refrigerator for up to one day.
9. 9
   Fill the tart shell with the Raspberry Curd, spreading evenly, and return to the oven for 10 more minutes.
10. 10
    Let cool to room temperature for an hour, then refrigerate for at least 2 hours, until cold.