BERRY, ROSE WATER, ALMOND & MERINGUE TART

Berry, rose water, almond & meringue tart image

A showstopper pud with a secret layer of chewy marzipan baked into the shortcrust base- impressive but so simple

Provided by Sarah Cook

Categories Dessert

Time 1h5m

Number Of Ingredients 8

Ingredients

500g pack marzipan
1 x 23cm round tart case- ready-made or bake your own with bought shortcrust pastry
600ml pot double cream
2 tbsp icing sugar
2 tsp rose water
5 small meringues nests, crushed
600g mixed berry (we used raspberries, blackberries, blueberries and cherries)
50g toasted flaked almond

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out the marzipan to a circle roughly 21cm in diameter - use a plate as a template to cut around. Lay the marzipan circle in the centre of the tart case, then put in the oven and bake for 5 mins. Remove from the oven and leave to cool completely.
Tip the double cream, icing sugar and rose water into a bowl. Whisk until the cream just holds its shape, then stir through the crushed meringue. Drop some of the berries into the bottom of the tart case. Pile over the cream mixture, then top with the remaining berries and flaked almonds. Serve straight away.

Nutrition Facts : Calories 672 calories, Fat 48 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 8 grams protein, Sodium 0.3 milligram of sodium