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Author Notes: My husband made me this tart for my birthday when my daughter was a toddler. It was such a gift of love, with all the work that two jobs and a toddler creates. It's quite beautiful and can be switched up with different ice creams and fruits. I highly recommend using a few different kinds of sorbets and fruits to get a multi colored, festive look if the tart is for an occasion. —luvcookbooks
large egg whites
cup heavy cream, whipped
teaspoon orange flower water
- Beat the egg whites til they hold a soft peak. Beat in the sugar a tablespoon or two at a time til the egg white and sugar mixture holds a stiff peak.
- Trace a heart shape onto parchment paper and make a meringue shell in a heart shape with the edges higher than the middle.
- Bake the meringue shell at 250 for about an hour, until the outside is dry and crispy.
- Leave the meringue shell in the turned off oven with the door slightly open. This will keep it from picking up moisture, especially in the summer or on a rainy day.
- Just before you are ready to serve, arrange the berries. If they are sour, you can sugar them first but ideally they will be whole and untouched. Arrange scoops of sorbet on the berries and then add more berries around the sorbet so the tart looks even.
- Whip the heavy cream until it holds a peak, then add in the sugar and orange flower water. Serve on the side. This dessert is good with coffee or tea.
- This recipe was entered in the contest for Your Best Tart
- This recipe was entered in the contest for Your Best Recipe with Egg Whites