Raspberry and Meringue Tart

How to prepare raspberry and meringue tart

1. Put the flour and cold butter (cut into cubes) in a food processor and mix for a few seconds until it resembles breadcrumbs (sandy texture). Add the sugar and egg and mix for a few more seconds until the dough gathers around the processor's blade. If the dough doesn't come together quickly and still looks sandy (a sign the egg was too small), add cold water one tablespoon at a time with the processor running until it forms a ball. I added 1.5 tablespoons of water.
2. With cold hands (I held them under cold running water), remove the dough from the processor, wrap it in plastic film, shape it into a disc, and refrigerate for at least 1 hour.
3. Remove the dough from the fridge and place it on plastic film. Roll out a thin round sheet, larger than 25cm in diameter. Using a 25cm plate, cut a circle from the dough.
4. Line a springform pan (20-22cm diameter) with parchment paper on the bottom. Brush the sides with butter. Place the dough circle in the pan (using the plastic film to help), making sure it comes up the sides. Trim the edges nicely. Prick the dough with a fork in several places. Refrigerate for another 30 minutes.
5. Finely grind the almonds with the sugar.
6. Prepare the cream by whisking all ingredients together with a whisk. Pour the cream into the crust.
8. Scatter half of the raspberries over the cream.
9. Bake the tart at 180°C for 30-35 minutes. The cream will puff up and fill the crust.
10. Remove the sides of the pan and let the tart cool.
11. Scatter the remaining raspberries on top.
12. In a stand mixer, beat the egg whites with 1 teaspoon lemon juice until stiff peaks form.
14. Meanwhile, boil the sugar and water for the meringue for 8 minutes after the sugar dissolves. When the foam is stiff, start pouring the syrup in a thin stream over the meringue while the mixer is running. After adding all the syrup, continue mixing until the meringue cools down (about 10 minutes).
15. Transfer the meringue to a piping bag (with a plain round tip) and pipe it onto the tart. Caramelize the meringue with a kitchen torch or place the tart under a hot broiler until the tips are lightly browned.
16. Keep refrigerated.

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