Apple Raspberry Meringue Tart

Preheat oven to 200°C.

In a bowl, combine the butter, flour, 12 g of the sugar and the ½ tsp. salt. Mix by hand or with an electric mixer until a dough forms.

Wrap the dough in plastic wrap and chill for at least 30 minutes. Dust with flour and roll out to about 1 mm thick.

Line the tart mold with the dough and freeze for 30 minutes.

Bake for 15–20 minutes.

In a heatproof mixing bowl, combine 100 g of the sugar, the egg whites and the pinch of salt.

Set a small pot of water over low heat on the stove.

Place the bowl on top of the pot (without touching the water) and whisk slowly. Make sure all tools and equipment are completely dry and clean.

Once the sugar has dissolved, remove the bowl from the heat. Beat with an electric mixer on high speed; halfway through, add 1 tsp. of the vanilla extract, and keep beating until fluffy, white and holding stiff peaks

In a small pot, combine the brown sugar and the 45 ml cold water. Cook over high heat until a caramel forms. Reduce to the lowest heat and slowly stir in the whipping cream.

Stir in the ground cinnamon, the remaining ¼ tsp. vanilla extract, lemon juice and diced apple. Mix well.

Increase the heat to medium. Dissolve the corn starch in a small amount of water, then stir into the apple mixture. Cook, stirring, until the sauce thickens.

In a small pot, heat the raspberry purée, the 60 ml water and the remaining 24 g of sugar over medium heat.

Meanwhile, soak the gelatine in a small bowl of cold water (separate from the measured water above) until dissolved.

Stir the gelatine into the raspberry mixture and bring to a boil.

Let cool completely before assembling.

Spread the raspberry layer into the tart shell and chill for 30 minutes.

Add the apple filling.

Top with the Swiss meringue, shaping it into soft, cloud-like swirls.