Sweet tartlet with red fruits, pastry cream, meringue ball and powdered sugar |

Preparation time: 90 min

Preheat your Oven at 356 °F

• Sweet dough

  Sift flour, powdered sugar and cocoa powder. Cut the cold butter into small cubes. Pour the sifted dry ingredients into the bowl of a mixer (either by hand or with a sheet of paper in the mixer). Add the almond powder and knead until the dough is sandy (like a fine crumble).

  Then pour in the egg yolk and egg white, finalizing the mixture to form a dough. Drop the dough on the table, and continue.

• Pastry cream

  Heat the milk in a saucepan.

  In a bowl, whisk the yolks with the sugar, then add the cornstarch and stir.

  Pour the hot milk into the bowl, whisking rapidly, then return the mixture to the saucepan and cook (thicken), whisking continuously.

  Remove from the heat and add the butter. Place the crème pâtissière on a baking sheet lined with cling-film and chill in the fridge until cool.

• Swiss Meringue

  Ideally, place the egg whites and sugar in the bowl of an electric mixer and whisk by hand.

  Place on a bain-marie and whisk continuously to avoid cooking the whites, as the sugar will dissolve with the heat.

  Once the mixture is hot to the touch, place the bowl on the mixer and leave until cool. Alternatively, remove from the bain-marie and whisk until cool.

  Add the lime zest directly to the finished tartlet.

• Red fruits

  Wash the fruit well under cold running water, removing the stalks from the strawberries.

  Cut strawberries into cubes and raspberries into halves, keeping the smaller fruits whole.

  Use a small sieve for the powdered sugar.

• Assembly

  Using a pastry bag, fill the bottoms of the baked tartlets with pastry cream.

  Place your brunoise of cut fruit on top, arranging the strawberries, raspberries and blueberries in a pretty pattern.

  Using a pastry bag and a small plain tip, pipe small balls of meringue here and there between the fruit.

  Lightly blowtorch the meringue.

  Finish with lime zest all over the tartlet,and sprinkle with powdered sugar.