RASPBERRY CURD MERINGUE TARTE

Crust: Lightly coat a 9-inch tart pan with removable bottom with Longo’s Canola Oil Cooking Spray.

Combine flour, almond meal, sugar and salt in food processor; pulse just to combine. Scatter butter overtop and pulse until mixture resembles a fine crumb. Add yolk and extract and pulse for 20 to 30 seconds or until mixture is evenly moistened and starts to clump together. Add cold water, 1 tbsp at a time, only if necessary to help clump dough together.

Press dough evenly into the bottom and up the sides of the tart pan. Pierce bottom and sides with fork. Freeze for 30 minutes.

Set crust on pizza pan or baking sheet; bake in preheated 300°F oven on the lowest rack for 45 minutes or until evenly golden brown all over. Cool completely before filling with curd.

Raspberry Curd and Filling: Combine thawed raspberries (and any liquids) with lemon juice in blender; blend until smooth. Press enough purée through fine mesh sieve to measure at least 1 cup (discard seeds). Whisk sugar with cornstarch and salt in small, heavy saucepan. Whisk in eggs and egg yolks until well combined. Gradually whisk in raspberry juice mixture.

Place mixture over medium heat and cook, whisking constantly, for 5 minutes or until thick and glossy. Remove from heat and whisk in butter, one cube at a time. Measure out 1 cup of curd from saucepan. Cover saucepan to keep remaining curd warm. Whip mascarpone with icing sugar and amaretto, if using, until lightly and fluffy. Scrape in the portion of curd and whip to combine. Spread mascarpone curd mixture in cooled crust; smooth top. Freeze for 20 minutes or until top is set. Spread remaining warm curd evenly over the cheese filling. Cover surface directly with plastic wrap and chill for at least 2 hours or up to 2 days.

Meringue: Whip egg whites with cream of tartar and extract in non-reactive bowl on low speed until soft peaks form. Increase speed to medium-high and gradually spoon in sugar, whipping until stiff peaks form. Remove plastic wrap. Pipe or dollop meringue over filling.

Preheat broiler; place tart on pizza pan or baking sheet set on the middle rack. Broil, leaving the oven door ajar and turning sheet as needed, for 3 to 4 minutes or until evenly golden. Let stand at room temperature for at least 15 minutes before slicing.

Meringue: Whip egg whites with cream of tartar and extract in non-reactive bowl on low speed until soft peaks form. Increase speed to medium-high and gradually spoon in sugar, whipping until stiff peaks form. Remove plastic wrap. Pipe or dollop meringue over filling.

Preheat broiler; place tart on pizza pan or baking sheet set on the middle rack. Broil, leaving the oven door ajar and turning sheet as needed, for 3 to 4 minutes or until evenly golden. Let stand at room temperature for at least 15 minutes before slicing.