When the holidays come, fantasies run wild again. A healthy lingonberry-curd tart with a delicate meringue "cap".

ingredients

Karst. šokolādes dz. Starbucks 70% kakao 300g

2 Olu dzeltenumi (olu baltumi paliek bezē “cepurītei”)

130 grami Augļu/ogu biezenis (ābolu sagriež mazos gabaliņos, uz 2 minūtēm ieliek mikroviļņu krāsnī un samīca biezenī)

200 grami Pilngraudu kviešu milti (jāskatās, cik lielas olas - miltus pievieno tik daudz, lai mīkla praktiski neliptu pie rokām)

25 grami Sviests

Sāls šķipsniņa, saldinātājs pēc izvēles

Karst. šokolādes dz. Starbucks 70% kakao 300g

2 Olas

150 grami Vājpiena biezpiens

15 grami Kukurūzas ciete

Vaniļa

Saldinātājs pēc izvēles

Karst. šokolādes dz. Starbucks 70% kakao 300g

200 grami Āboli

150 grami Brūklenes

15 grami Kukurūzas ciete

Saldinātājs pēc izvēles

Karst. šokolādes dz. Starbucks 70% kakao 300g

2 Olu baltums

40 grami Eritritols

Šķipsniņa sāls

Kāds intensīvais saldinātājs (lai mazinātu eritritola piegaršu)

preperation

1. Separate the yolks from the eggs. Add the fruit puree, butter, a pinch of salt and sweetener to the yolks and mix.

2. Add the flour and baking powder and mix the dough. Place the dough in the fridge for ~20 minutes.

3. Beat 2 eggs with curd, vanilla, cornstarch and sweetener. Set aside.

4. Place the diced apples, lingonberries, and sweetener in a saucepan. Bring to a boil, slightly blend, and add the cornstarch mixed with water. Bring to the boil, stirring. Allow to cool.

5. Take the dough out of the fridge and place it in the tin, forming the sides. 

6. Place the tart base in a preheated oven at 190 °C and bake for ~10 minutes. Remove and lay the bottom layer of curd. Reduce the temperature to 175-180 °C, return to the oven and bake for ~20-25 minutes. Remove and set aside.

7. Spread the apple-lingonberries jam on top of the cottage cheese layer.

8. Whisk the two egg whites previously set aside. Whisk first into a light foam, then gradually add erythritol and a little of one of the intense sweeteners and whisk into a stiff foam.

9. Reduce the temperature in the oven to 160 °C. Place the beaten egg whites on the jam layer, place in the oven and bake for ~15 minutes (until the meringue is nicely browned).