Raspberry Tart with Vanilla Parfait

Tartlets

• Separate the eggs for the tartlets, stir together egg yolks and water to form a foam. Beat egg whites until stiff, add 1 tablespoon of sugar until dissolved. Slowly pour the remaining sugar into the egg yolk mixture until it has also dissolved.

• Pile the egg whites on top of the egg yolk mixture. Sift the flour, baking powder and cornstarch over it and carefully fold in everything.

• Spread the mixture on a baking sheet and bake at 170-180 ° C on the middle sliding bar for 20-25 minutes. The dough should not get too dark, in which case it is better to choose a lower temperature. Then let it cool down and cut out small tartlets.

Covering

• For the topping, whip the cream with a packet of cream stiffener until stiff. Mix the sour cream, lemon juice and sugar in another bowl.

• Fold the cream into the sour cream and lemon mixture. Put everything on the cake base, cover with raspberries, prepare the cake glaze according to the instructions, pour over it and place in the refrigerator overnight.

Parfait

• For the parfait, whip the egg yolks and sugar over a water bath until thick and creamy, remove from the water bath and stir cold on ice. Stir in the vanilla pulp and the Cointrau, then fold in the whipped cream. Freeze in the freezer, let thaw before serving.