1. *Make a meringue* In a large bowl, beat egg white on high speed until stiff peaks form. Gradually add in the sugar, and whisk until the meringue looks glossy.
2. Line a baking tray with parchment paper. With a pastry bag, pipe this meringue into a disc shape (a bit smaller than the tart, see picture) and transfer the baking sheet to the oven. Bake it for about 60min. Remove from the oven and let it to cool to room temperature on a wire rack. Set aside.
3. *Make a tart* Process flour, almond powder, sugar, butter and egg yolk in a food processor for a few seconds until the mixture becomes crumbly : do not process too much as the dough should be crumbly.
4. Transfer the dough onto a work surface. Gather it into a ball shape of dough with hands. Gently flatten the ball into a disc shape and wrap it in plastic wrap. Refrigerate for at least 30min.
5. Roll the dough : Put a plastic wrap covering on your work surface, place the dough on it. Then cover with another piece of plastic wrap. Let it sit for a few min to soften slightly. Roll the dough out into circle bigger than your tart mold. Then place gently into your tart mold (or ring). Using a sharp knife, trim the edges of the pastry to fit the tart pan. Prick bottom and side of tart thoroughly with a fork. Put it in the refrigerator until firm (about 30min).
6. Preheat oven to 170C degree. Line the firm tart shell with parchment paper or aluminum foil and fill it with pie weights or dried beans.
7. Bake for 15min and then remove the parchment and weights. Continue baking for another 8 to 10 min at 180C degree or until the dough is just beginning to brown lightly. Cool on a wire rack until needed.
8. *Put the tart together* Place the disc shaped meringue on the tart base (if the meringue is too big, just cut it off).
9. In a small saucepan, add heavy cream and chocolate and heat over medium-low heat, stir until it is hot but not boiling. Remove from the heat and gently stir and melt the chocolate with remaining heat until smooth and creamy in texture.
10. Pour the chocolate filling over the meringue in the crust. Place in the fridge to cool for a few hours.
10g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
Some of your favorite fruits (strawberries, bananas, peach, mango etc...) - Slice thinly
Making the meringue cakes
Preheat the oven to 180℃ degree and line a baking tray with parchment paper.
1. In a stand mixer, beat the egg whites until soft peaks form. Slowly add the sugar (70g), and continue to beat until the meringue is thick, glossy and very stiff.
2. Add egg yolk one by one, and mix until obtain a cream.
3. Add the sifted flour and mix with a spatula, until just incorporated.
4. Spread the cake dough into a circle (about 20 cm diameter) on the prepared baking tray. Smoothen the top of the cake.
5. Sift "B" (confectioners sugar, then the corn starch) over the cake.
6. Use the back of a knife or spoon to make decorative lines (see photo).
7. Bake for about 20 mins at 180℃ degree. Remove from the oven and let it cool to room temperature on the wire rack.
For the filling cream
8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
All together now
9. Slice the cake horizontally into 2 layers. Spread half of the whipped cream evenly onto the bottom layer. Arrange fruits slices evenly over the cream and top with the other half of the whipped cream to cover the fruits. Place the top cake layer above.
250g heavy cream/whipping cream (more than 35% fat is preferable)
30g white sugar
5g cremfix (whipped cream stabilizer) - If your cream is less than 35% fat
Chocolate topping version A
Chocolate topping version B
50g any of chocolates - grated
Note For the cream and the chocolate, choose one way, A or B as your choice.
1. Add meringue powder and water (or just egg white) in a large bowl, using an electric mixer, beat until stiff peaks form. Then gradually add sugar, beating constantly until the meringue is thick and glossy. Then add confectioners sugar (mixed with corn starch) and mix to combine evenly.
2. Preheat the oven to 100 to 110℃ degree. Line a baking tray with parchment paper. Use a pipe with a 1-1.5 cm circular tip. Pipe the mix into 6 to 7cm flat discs and small domes as shown on the picture. Make 4 sets of 1 disc + 1 dome. Transfer the baking sheet to your oven and bake it for 1h40 ro 2 hours. Remove from the oven and let it cool to room temperature. Set aside.
3. Meanwhile prepare the chocolate topping : Place a parchment paper on top of a baking sheet.
Place the chocolate in a small pot and heat until hot. Remove from the heat and stir the chocolate thoroughly until melted and smooth. Pour chocolate onto the parchment paper and immediately spread the chocolate out thinly using a spatula or the backside of a spoon.
4. Put the chocolate in the refrigerator or freezer until set (about 30 min). Remove the chocolate from the refrigerator and break it up into small pieces, using the parchment paper. Return to the refrigerator until use.
5. Once the meringue is ready, start making the cream : place the cream, sugar in a bowl and whisk until firm. Finally mix with mascarpone.
6. Now we put it all together : Put the cream on the meringue discs and then cover them with the meringue domes. Then coat the cream all around the meringue sets. Sprinkle the chocolate pieces around your cake. Put to the refrigerator until you serve.
Note : You can also make some colored meringue at the same time for decorating the tower.