“That’s why it’s so creamy,” she says. There’s a smidgen of gelatin in there, too, which gives it structure.
Instead of a light, airy meringue, Gebhart makes an Italian meringue by beating boiled sugar into whipped egg whites. The texture is gooey but holds its shape when piped out with a star tip, creating a whimsical crown of soft marshmallow peaks. A few puffs of flame from a blowtorch and the star ridges pop with browned edges.
A swirl of raspberry coulis (sauce) adds a gorgeous ruby color to the plate and even more tartness – a nice foil for the buttery crust and sugary meringue.
On second thought, maybe you don’t want to share this fabulous tart after all.
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