Wildebraam youngberry almond meringue tart is an unusual combination, but these flavours are amazing together. Earthy almonds and tart berries become intensified by the liqueur.
Wildebraam youngberry almond meringue tart
- 1 quantity pâte sablée
- 80g berries
- 80ml Wildebraam
- youngberry liqueur
- 4 egg whites
- 140g sugar
- 60g ground nuts
- 40ml cornflour
- 30ml frangipane
- icing sugar, to dust
- flaked almonds, toasted, to garnish
Preheat the oven to 180°C.
Take the pastry out of the fridge and line a 24cm tart case.
To make the filling, put the berries and Wildebraam in a bowl to macerate.
Whisk the egg whites and sugar until stiff. Mix the nuts, cornflour and frangipane together and fold it into the egg white mixture.
Fill the lined tart case two-thirds full, sprinkle the berries on top and bake for 30 minutes.
To serve, dust with icing sugar and rim with toasted flaked almonds.
Cook's tip: To make frangipane, cream together 80g butter with 80g castor sugar. Beat in 2 eggs, 80g ground almonds, 30ml almond essence and 20ml cake flour. Roll out and keep for later use.