- Lorenzo Delmonico born (1881)
- 3 egg whites
- 1 1/2 Cup confectioners' sugar
- 1 1/2 Cup ground almonds
- 1 1/2 Cup heavy cream
- 3-4 cups fresh berries
One of the greatest desserts I can think of is this berry tart. It is so easy to prepare, combining an almond-meringue crust with cream and fresh berries. Everyone I know loves it!
See all tart recipes.
Preheat the oven to 340 degrees.
Place some parchment paper at the bottom of a 9-inch springform pan. Using an electric mixer, beat the egg whites until stiff. Add the confectioners' sugar and ground almonds. Put the batter into the pan and bake until light brown, about 35 minutes. Let cool.
Whip the cream using an electric mixer until firm and spread onto the pastry. Top with fresh berries of your choice and serve immediately.