Almond Meringue Fruit Tart (dairy)
serves 8-10

To make this pareve: substitute non-dairy whipped topping mixed with a little powdered instant coffee for the whipped cream.

Almond Meringue Shell: 
3 large egg whites
3/4 cup sugar
1/4 teaspoon cream of tartar
1/4 cup ground almonds
1 cup heavy cream, whipped
3 tablespoons fruit preserves, room temperature
about 2 cups mixed fresh berries such as raspberries, blackberries, strawberries
1 kiwi fruit, peeled and cut in wedges
hard shell chocolate sauce to drizzle

Preheat oven to 275F. Line a cookie sheet with cooking parchment paper. In a medium bowl, whisk egg whites and cream of tartar until foamy. Whisk in sugar, 2 tablespoons at a time, whisking until the mixture stands in stiff peaks. Fold in the ground almonds. Spoon onto prepared cookie sheet. Shape into a 9-inch circle using the back of a spoon to build up the sides.

Bake 1 1/2 hours. Turn off the oven and leave the meringue shell in the oven for 1 1/2 hours longer. Cool at room temperature.

Fill just before serving: Cut the fruit preserves into the whipped cream with a knife to give a marbled effect. Spread into the meringue shell. Top with berries and kiwi fruit arranged attractively. Drizzle with hard shell chocolate sauce.

approx. nutrients per serving: calories – 209 protein – 3g carbohydrates – 26g

fat – 11g cholesterol – 33mg sodium