GREEK YOGURT CHEESECAKE WITH CANDIED GINGER CRUST AND POMEGRANATE SAUCE
Ingredients
Serves 12
CHEESECAKE WITH CANDIED GINGER CRUST
½ cup (125 ml) butter, softened
¼ cup (60 ml) packed brown sugar
4 large eggs, divided
1½ cups (375 ml) all-purpose flour, divided
1 tsp (5 ml) ground cinnamon
½ tsp (2 ml) ground ginger
¼ cup (60 ml) finely chopped crystalized candied ginger
4 x 8 oz (250 g) packages Greek yogurt-style cream cheese, at room temperature
1¼ cups (300 ml) granulated sugar, divided
4 tsp (20 ml) vanilla extract, divided
2 cups (500 ml) sour cream, divided
1 tsp (5 ml) finely grated lemon zest
1½ cups (375 ml) pomegranate seeds, divided
POMEGRANATE SAUCE
2 cups (500 ml) pomegranate juice
¼ cup (60 ml) brown sugar
1 tbsp (15 ml) cornstarch
GINGERED PECANS
1½ tbsp (22 ml) unsalted butter
1 cup (250 ml) pecan halves
1 tbsp (15 ml) granulated sugar
½ tsp (2 ml) ground ginger
pinch salt
Instructions
- Preheat oven to 350 F (180 C).
- To make Candied Ginger Crust, place butter in a mixing bowl. Beat at mediumhigh speed for 30 seconds. Add brown sugar. Beat until combined. Add 1 egg. Beat well. Beat in 1¼ cups (300 ml) flour, cinnamon, ground ginger and candied ginger until combined. Divide dough in half. Cover and refrigerate 1 portion.
- Spread remaining dough on bottom of ungreased 10-in (25 cm) springform pan with sides removed. Spread dough to edges. Place on baking sheet and bake for 10 minutes. Cool completely. When cool, re-attach sides of pan. Press chilled dough onto sides to a height of 1¾- to 2-in high (4.5 to 5 cm), using a thin metal spatula to spread dough.
- Reduce oven temperature to 325 F (170 C).
- For filling, in a mixing bowl, beat cream cheese and 1 cup (250 ml) of the granulated sugar with an electric mixer until fluffy. Beat in remaining ¼ cup (60 ml) flour on low speed until smooth. Add remaining 3 eggs and 3 tsp (15 ml) vanilla all at once, beating on low speed just until combined. Stir in ½ cup (125 ml) sour cream, lemon zest and ¾ cup (175 ml) of the pomegranate seeds.
- Pour filling into crust-lined pan. Place on baking sheet. Bake for 65 minutes or until edges are puffed and centre jiggles slightly when gently shaken. Remove from oven.
- Stir together remaining 1½ cups (325 ml) sour cream, ¼ cup (60 ml) sugar, and 1 tsp (5 ml) vanilla. Spread sour cream mixture over top of baked cheesecake. Return to oven; bake for 10 more minutes. Remove from oven. Cool on wire rack for 15 minutes. Loosen crust from sides of pan. Cool for 30 more minutes. Remove sides of pan; cool completely. Cover, then chill 4 hours or overnight.
- To make Pomegranate Sauce, add juice to a medium saucepan and bring to a boil. Reduce heat and boil gently, uncovered until reduced to about 1 cup (250 ml), about 10 to 12 minutes. Whisk in brown sugar and cornstarch. Cook and stir until thickened and bubbly. Cook and stir for a couple minutes longer. Cover and refrigerate up to 5 days. Warm sauce slightly before serving.
- To make Gingered Pecans, melt butter in a medium non-stick frying pan over medium heat. Add pecans and cook, stirring, until they start to brown, about 2 to 3 minutes.
- In a small bowl, combine sugar, ginger and salt. Sprinkle mixture over pecans and cook, stirring until pecans are coated with mixture and are browned and crisp, about 1 minute. Spread out on a baking sheet to cool.
- To serve, remove Cheesecake and Pomegranate Sauce from refrigerator 15 minutes before serving. Spoon some sauce over top of cheesecake and garnish with remaining ¾ cup (175 ml) pomegranate seeds and Gingered Pecans. Slice and serve with remaining sauce.
Drink Pairings
HAZELNUT PRALINE TRUFFLE SLICES
Ingredients
Serves 36 Slices
TRUFFLE SLICES:
¾ cup (175 ml) granulated sugar
⅓ cup (75 ml) water
¾ cup (175 ml) skinned hazelnuts, toasted and chopped
1 lb (500 g) bittersweet chocolate, chopped
½ cup (125 ml) whipping cream
½ tsp (2 ml) vanilla extract
1 generous pinch cayenne
1 generous pinch sea salt
CANDIED ORANGE PEEL:
1 large orange
2 cups (500 ml) granulated sugar, divided
1½ cups (375 ml) water
Instructions
- Grease a 9 x 5 x 3-in (2 L) loaf pan and line with plastic wrap with edges extending over sides of pan. Line a baking sheet with parchment paper and set both aside.
- To make praline, in a small, heavybottomed saucepan, combine sugar and water. Stir over medium heat until sugar is completely dissolved. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals from sides of pan. Bring mixture to a boil over mediumhigh heat and boil gently just until mixture turns golden, about 7 to 10 minutes. Do not stir. Careful, as once sugar syrup turns golden it can darken and burn very quickly.
- Remove from heat and stir in chopped hazelnuts. Pour onto parchment-lined baking sheet and spread out. Set aside to cool until firm.
- Meanwhile, to melt chocolate, place cream in a medium, heavy-bottomed saucepan and bring almost to a boil. Add chopped chocolate and stir over medium-low heat until melted and smooth. Remove from heat and stir in vanilla, cayenne and salt.
- When praline has cooled, place in a food processor and whirl until crushed. Stir into melted chocolate and pour into prepared loaf pan. Smooth top with a thin palate knife. Refrigerate for 3 hours or overnight until firm.
- To make CANDIED ORANGE PEEL: Trim a slice off bottom and top of an orange. Then slice peel and white pith from orange and separate into 4 vertical segments. Cut segments into slivers. Cook in a small pot of boiling water for 15 minutes. Rinse and drain a couple of times to remove bitterness from pith.
- Bring 1¼ cups (300 ml) sugar and ½ cup (125 ml) water to a boil in a medium-sized saucepan. Stir to dissolve sugar. Add peel, return to a boil, then reduce heat and simmer until peel is very soft, about 35 minutes. Drain peel thoroughly and toss strips with remaining ¾ cup (175 ml) sugar. Transfer to a baking sheet, separating strips so they will dry. Let stand to dry for 1 to 2 days. Can be made ahead and frozen for up to 2 months.
- To garnish Truffle Slices, scatter candied peel down centre of loaf. Then cut into ¼-in (0.5 cm) thick slices and serve.
Drink Pairings
HAZELNUT GOUGÈRES
Ingredients
Serves 40 gougères
⅔ cup (150 ml) all-purpose flour
⅓ cup (75 ml) hazelnut meal
½ cup (125 ml) water
½ cup (125 ml) milk
½ cup (125 ml) unsalted butter
½ tsp (2 ml) fine sea salt
5 large eggs, divided
½ cup (125 ml) coarsely grated Gruyère cheese
¼ tsp (1 ml) ground black pepper
Instructions
- Preheat oven to 400 F (200 C). Line 2 baking sheets with parchment paper.
- In a bowl whisk together flour and hazelnut meal. Set aside.
- In a saucepan combine water, milk, butter and salt and place over medium heat. Bring to a boil, stirring occasionally, and immediately take pan off heat. Add flour blend all at once and stir with a wooden spoon until well combined. Return pan to heat and cook, stirring dough continuously for 1 minute, to eliminate excess moisture. Remove pan from heat and let cool slightly.
- Add 1 egg to dough and mix with a wooden spoon until well incorporated. Add 3 more eggs, mixing well after each addition, until dough is smooth, shiny and falls from the spoon in a thick ribbon. Stir in cheese and pepper.
- Beat remaining egg with 1 tbsp (15 ml) water to make an egg wash.
- Pipe or spoon gougère dough onto prepared baking sheets. Lightly brush each with egg wash and bake, 1 tray at a time, until puffed, golden brown and crisp on outside, about 20 to 25 minutes. Transfer to a wire rack to cool. If not planning on serving right away, place gougères in a single layer on a baking tray and freeze until firm. Transfer to airtight containers and freeze up to 3 weeks.
- When ready to serve, warm gougères in a 325 F (170 C) preheated oven until warmed through, about 8 to 10 minutes. Transfer to serving platter and enjoy warm or at room temperature.
Drink Pairings
LEMON GINGER SUFGANIYOT
Ingredients
Serves 8 to 10
3 large eggs, divided
1¾ cup (425 ml) granulated sugar, divided
5 tbsp (75 ml) unsalted butter, at room temperature
¾ tsp (4 ml) salt
5½ cups (1.375 L) all-purpose flour, divided
¾ cup (175 ml) finely chopped crystalized ginger
2 tsp (10 ml) finely grated lemon zest
4½ tsp (22 ml) quick-rising yeast
1 cup (250 ml) hot water
⅓ cup (75 ml) evaporated milk
2 tsp (10 ml) vanilla extract
1½ tsp (7 ml) ground ginger
BRANDY CHOCOLATE SAUCE:
1 cup (250 ml) whipping cream
2 tbsp (30 ml) brandy
1 tbsp (15 ml) brown sugar
10 oz (300 g) bittersweet chocolate
Instructions
- Mix 1 egg, ¾ cup (175 ml) sugar, butter and salt until blended. Add 5 cups (1.25 L) flour, crystalized ginger, lemon zest and yeast. Mix on low speed for 1 minute. Add hot water, milk and vanilla and stir until well blended. Add remaining eggs and flour. Stir until dough is smooth, slightly sticky and begins to come away from sides of bowl. Add more flour 1 tbsp (15 ml) at a time if dough is very sticky. Cover bowl with plastic wrap and a kitchen towel. Let dough rise until almost doubled in volume, about 2 hours.
- Punch down dough and cut into two equal pieces. Working with one piece at a time, roll on a lightly floured work surface into a 12x16-in (30 cm x 40 cm) rectangle. Using a 1½ -in (2.75 cm) round cookie cutter, cut as many circles as possible. Repeat with remaining dough.
- Preheat oil in a deep fryer until 340 F (170 C) registers on a deep fry thermometer. Line a baking tray with paper towel and set aside.
- In a medium bowl, whisk together remaining sugar and ground ginger until well combined. Set aside.
- Fry 8 to 10 rounds of dough at a time until puffed and golden brown, turning once, about 2 minutes total. Transfer doughnuts to paper towel-lined tray to drain. Roll warm doughnuts in sugar mixture and set aside.
- Fit a piping bag with a small star piping tip and fill with Brandy Chocolate Sauce. Pipe sauce into each doughnut. Serve warm. Alternatively, Brandy Chocolate Sauce may be served as a dip.
- BRANDY CHOCOLATE SAUCE: Bring cream, brandy and brown sugar just to a boil over medium-high heat. Remove from heat and add chocolate. Let stand 2 minutes before whisking. Once chocolate has been well incorporated, set aside. Sauce may be made up to 5 days in advance. Warm over low heat until pourable before serving.
Drink Pairings
LEMON SOUFFLÉS
Ingredients
Serves 8
8 large lemons, equal size and shapes
3 large eggs, separated
½ cup (125 ml) granulated sugar, divided
2 tbsp (30 ml) all-purpose flour
icing sugar, for dusting
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper or a silicon mat. Trim bottom end from lemons so they sit level. Cut off stem end a third of the way down from each lemon, making cut parallel with bottom. Reserve top for serving.
- Hold a lemon above a sieve set over a bowl. Using a small paring knife, cut around inside of lemon, between pith and pulp. Scoop out pulp using a soup spoon. Squeeze juice from pulp and reserve. Repeat with remaining lemons. Place emptied out lemons on prepared baking sheet. Note: if pith is thick, trim down so no thicker than ⅛-in (3 mm).
- In a heatproof bowl, combine egg yolks, ¼ cup (60 ml) granulated sugar, ¼ cup (60 ml) of the reserved lemon juice and the flour. Using an electric hand mixer, beat mixture on high speed until pale yellow, about 6 minutes. Place bowl over a pan of simmering water. Mix constantly until custard consistency, about 4 minutes. Remove bowl from heat and continue beating until cooled, about 5 minutes. Strain through a sieve into a medium-sized bowl and set aside.
- In a separate heatproof bowl, combine egg whites and remaining ¼ cup (60 ml) sugar. Place bowl over a pan of simmering water and mix with hand mixer until sugar has dissolved and mixture is warm to touch, about 1 minute. Remove bowl from heat and beat on low until frothy. Gradually increase speed to maximum and beat until meringue is shiny and holds soft peaks, 2 to 3 minutes, do not overbeat.
- Whisk a third of meringue into yolk mixture. Then gently fold in remaining meringue using a large spatula. Fill prepared lemon shells with mixture to just below rim and return to baking sheet.
- Transfer baking sheet to oven and bake until tops are slightly golden and soufflés have risen about ½-in (1.25 cm) above each shell, about 15 minutes. Remove from oven, dust with icing sugar. Transfer to serving plates and serve immediately.
Drink Pairings
LAYERED MERINGUE CAKE WITH ROSY CITRUS CREAM
Ingredients
Serves 8 to 12
MERINGUES:
6 large egg whites, at room temperature
¼ tsp (1 ml) cream of tartar
generous pinch of salt
1¼ cups (300 ml) granulated sugar
1 tsp (5 ml) vanilla extract
CANDIED GRAPEFRUIT PEEL:
1 ruby grapefruit, peel and juice
½ cup (125 ml) icing sugar, sifted
1 lemon, peel and juice
½ cup (125 ml) water
ROSY CITRUS CREAM:
6 large egg yolks, at room temperature
¾ cup (175 ml) icing sugar, sifted
⅓ cup (75 ml) fresh red grapefruit juice
½ cup (125 ml) unsalted butter, at room temperature, diced
2 lemons, zest only
1 cup (250 ml) full fat plain yogurt or whipped cream
1 cup (250 ml) fresh raspberries
fresh mint leaves, for garnish
Instructions
- Place racks in upper and lower thirds of oven and preheat oven to 200 F (100 C). Line 2 baking sheets with parchment and trace two 8-in (20 cm) circles on each. You should have 4 circles.
- To make MERINGUES: Using a clean, dry mixing bowl and electric mixer fitted with wire whisk, add egg whites, cream of tartar and salt and beat at medium speed until whites form soft peaks. Gradually beat in sugar, a little at a time, ensuring each addition is absorbed before adding more. Then add vanilla and continue to whip whites at high speed for 8 to 10 minutes until stiff, glossy peaks form and no sugar granules remain.
- Place ¼ of the meringue into a piping bag fitted with a large tip and pipe mixture onto prepared baking sheet round, starting from outside and working toward centre. Parchment paper can be held firm to baking sheet with a splash of water on underside. Smooth surface with a thin metal spatula. Repeat 3 more times with remaining meringue. Place trays in oven and bake for 1½ hours. Turn off oven without opening door and allow to cool for 2 hours or preferably overnight. Meringues are very fragile. Use immediately or wrap in plastic wrap for 2 to 3 days at room temperature.
- To make CANDIED GRAPEFRUIT PEEL: Blanch peel in boiling water for 20 seconds and transfer to a bowl of ice water. Drain. Repeat process 2 more times using fresh hot water and ice water each time. Drain and cut peel into thin slivers. Combine sugar, juice and water in a heavy-bottomed saucepan over low heat. Stir to dissolve sugar. Add peel and simmer for 20 to 25 minutes or until peel is translucent and tender and liquid is a thick syrup. Remove from heat and cool peel in syrup. Can be refrigerated for up to 5 days.
- To make ROSY CITRUS CREAM: In a heatproof bowl placed over a large saucepan of simmering water gently whisk eggs, sugar and grapefruit juice until mixture thickly coats the back of a spoon, about 4 to 5 minutes. Remove from heat and cool slightly, about 5 minutes, then whisk in butter, a few pieces at a time, whisking well between each addition. Stir in lemon zest. Press a piece of plastic wrap onto surface and refrigerate until cold and set, at least 2 hours or overnight. When ready to spread on meringues, whisk cream to loosen. Fold in yogurt or whipped cream until no streaks remain.
- To assemble Meringue Cake, gently peel parchment from meringues. Place 1 meringue on a large cake platter. Spread with ¼ of the cream and scatter with a few raspberries. Repeat with second, third and fourth meringue layers, ending with a little of the cream on top. Garnish with Candied Grapefruit Peel, raspberries and mint. Refrigerate until ready to serve. Cut into wedges using a sharp serrated knife and serve same day it is assembled.
- Alternatively, freeze and serve partially frozen, cut into wedges.
Drink Pairings
GINGERBREAD RUM BALLS
Ingredients
Serves about 25 rum balls
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) molasses
¼ cup (60 ml) dark brown sugar
¼ cup (60 ml) semi-sweet chocolate chips
¾ cup (175 ml) all-purpose flour
¼ cup (60 ml) cocoa powder
½ tsp (2 ml) baking soda
1 tsp (5 ml) ground ginger
½ tsp (2 ml) ground cinnamon
¼ tsp (1 ml) ground nutmeg
¼ tsp (1 ml) salt
2 tbsp (30 ml) finely chopped crystalized ginger
1 large egg
¼ cup (60 ml) spiced rum
icing sugar, for coating
Instructions
- Preheat oven to 350 F (180 C). Grease an 8-inch (20 cm) square baking pan and set aside. In a medium saucepan, stir together butter, molasses, brown sugar and chocolate over medium heat. Continue stirring until butter and chocolate have melted and blended. Remove from heat and set aside to cool for 20 minutes.
- In a bowl, whisk together remaining dry ingredients and crystalized ginger. Set aside.
- Stir egg into chocolate mixture. Add flour mixture and stir until just combined. Pour into baking pan. Bake until just starting to pull away from the sides, about 20 minutes, and cool to room temperature.
- Crumble gingerbread into small chunks and place in a large bowl with rum. Stir until mixture starts to come together and form a ball. Roll dough into walnut-size balls before rolling in icing sugar to coat. Transfer to a parchmentlined baking sheet and refrigerate until firm, about 2 hours. Rum balls can be frozen in an airtight container for up to 1 month.
Drink Pairings
HAUPIA WITH WHITE CHOCOLATE AND TOASTED COCONUT
Ingredients
Serves 16 squares
6 tbsp (90 ml) granulated sugar
8 tbsp (125 ml) arrowroot starch or cornstarch
¾ cup (75 ml) water
1 x 13 oz (375 ml) full-fat coconut milk (do not use low-fat variety)
½ tsp (2 ml) vanilla extract
¼ cup (125 ml) white chocolate, chopped, optional
toasted, sweetened, shredded coconut, for garnish
Instructions
- Combine sugar, cornstarch and water in a medium-sized saucepan and whisk to blend. Add coconut milk and vanilla and stir to mix well. Heat on medium-low, stirring often, until thickened, about 10 to 15 minutes. Mixture should be thick enough to pull away from the sides of pan.
- Lightly grease an 8-in (2 L) square pan with cooking spray or vegetable oil. Pour mixture into pan and cover with plastic wrap. Refrigerate until firm and chilled, at least 8 hours or overnight. Slice into 2-in (5 cm) squares.
- Melt white chocolate in a microwavesafe dish in the microwave and drizzle over top of squares. Garnish each square with toasted coconut. Can be stored in a tightly covered container in the refrigerator for up to a week.
Drink Pairings
GRILLED NECTARINE PAVLOVAS WITH SPARKLING ROSÉ SYRUP
Ingredients
Serves 10
SPARKLING ROSÉ SYRUP:
2 cups (500 ml) rosé sparkling wine
¼ cup (60 ml) granulated sugar
½ vanilla bean, split in half, seeds scraped out
PAVLOVAS:
4 egg whites
¼ tsp (1 ml) fine sea salt
½ tsp (2 ml) vanilla
⅛ tsp (0.5 ml) cream of tartar
⅔ cup (150 ml) granulated sugar
⅔ cup (150 ml) icing sugar
1 tbsp (15 ml) cornstarch
6 nectarines
2 tbsp (30 ml) coconut oil, melted
2½ cups (625 ml) vanilla Greek yogurt
basil leaves, for garnish
Instructions
- To make SPARKLING ROSÉ SYRUP: In a medium-sized saucepan, stir together rosé and granulated sugar over mediumhigh heat. Bring to a boil, stirring often, and reduce to ⅓ cup (75 ml), about 15 minutes. Remove syrup from heat and stir in vanilla seeds and pod. Set aside to cool before removing vanilla pod. Syrup may be stored in an airtight container for up to 2 days before using.
- To make PAVLOVAS: First position oven racks in upper and lower third of oven before preheating to 225 F (110 C). Line 2 baking sheets with parchment paper and set aside.
- In bowl of an electric mixer fitted with the whisk attachment, whip egg whites and salt to soft peaks. Add vanilla and continue whipping just until stiff peaks form.
- Meanwhile, in a bowl sift together cream of tartar and granulated sugar. In a separate bowl sift together icing sugar and cornstarch.
- With electric mixer on medium speed, add granulated sugar mixture to egg whites, 1 tbsp (15 ml) at a time, until meringue is stiff and sugar has dissolved. Remove bowl from mixer and sift icing sugar mixture over meringue. Gently fold together using a rubber spatula until well combined. Transfer mixture to a piping bag with a large star piping tip.
- Pipe roughly ten 3-in (8 cm) circles 2-in (2.5 cm) apart from each other on prepared baking sheet. Pipe 2 rings atop one another around the perimeter of each circle, forming a nest.
- Bake meringues in preheated oven, rotating baking sheet positions halfway through cooking time, until outsides are crisp, about 2 hours. Turn oven off, prop door open with a wooden spoon, and leave meringues in oven until completely cooled, about 3 hours. Meringues may be stored at room temperature in an airtight container for 1 day.
- When ready to serve, preheat grill or grill pan over medium-high heat.
- Cut nectarines in half and discard pits. Cut each half into 4 wedges. Brush with coconut oil and grill wedges until they start to soften, about 1 minute per side. Transfer to a plate when done.
- When ready to serve, divide meringue nests among serving plates. Fill each nest with ¼ cup (60 ml) yogurt before topping with grilled nectarine segments. Garnish with fresh basil leaves and a drizzle of Sparkling Rosé Syrup. Enjoy immediately.
Drink Pairings
LEMONADE TART WITH TIPSY BERRIES
Ingredients
Serves 8
TART SHELL:
1¼ cups (300 ml) all-purpose flour
¼ cup (60 ml) granulated sugar
½ tsp (2 ml) baking powder
¼ tsp (1 ml) salt plus extra
1 tsp (5 ml) lemon zest
¼ cup (60 ml) cold unsalted butter
1 egg
2 tbsp (30 ml) cold water
FILLING:
1 tbsp (15 ml) lemon zest
1 cup (250 ml) fresh lemon juice
3 large eggs
3 large egg yolks
½ tsp (2 ml) salt
¾ cup (175 ml) granulated sugar
½ cup (125 ml) cubed butter
1 tsp (5 ml) unflavoured gelatin
2 tbsp (30 ml) water
¾ cup (175 ml) whipping cream
FRUIT TOPPING:
½ cup (125 ml) halved fresh strawberries
½ cup (125 ml) fresh raspberries
½ cup (125 ml) fresh blueberries
½ cup (125 ml) fresh blackberries
¼ cup (60 ml) vodka
MERINGUE TOPPING:
1 cup (250 ml) sugar
⅓ cup (75 ml) water
3 large egg whites
⅛ tsp (0.5 ml) cream of tartar
Instructions
- To make TART SHELL: In bowl of a food processor pulse together flour, sugar, baking powder, salt and lemon zest. Add butter and pulse until mixture has a sandy texture. Add whole egg and 2 tbsp (30 ml) cold water and pulse until dough just starts to hold together. Empty dough into a lightly greased 9-in (23 cm) deep dish pie plate and press dough into bottom and up sides. Refrigerate dough for at least 30 minutes.
- Preheat oven to 350 F (180 C).
- Prick tart shell all over with a fork and bake until golden brown, about 20 minutes. Set aside on a wire rack and let cool completely.
- While shell is cooling, make FILLING: Set a strainer over a bowl and set aside. Whisk together 1 tbsp (60 ml) lemon zest and lemon juice, 3 whole eggs, plus 3 egg yolks, salt and sugar together in another heatproof bowl before setting over a saucepan of gently simmering water. Don't allow bottom of bowl to touch water. Whisk until mixture has thickened enough to leave a ribbon on surface of mixture and an instant-read thermometer registers 175 F (79 C), about 15 minutes. Remove bowl from heat and add cubed butter to filling, a couple of tablespoons at a time, whisking to incorporate between additions. Strain filling into prepared bowl and press a piece of plastic wrap directly onto surface of filling. Chill until cold, about 2 to 3 hours. Filling can be made 2 days ahead and kept refrigerated.
- About 6 hours before planning on serving tart, in a small bowl, sprinkle gelatin over 2 tbsp (30 ml) water and set aside for 10 minutes. Using an electric mixer beat whipping cream in a large bowl until soft peaks form. Add gelatin mixture and continue whipping cream until firm peaks stage. Gently fold whipped cream into chilled lemon filling. Cover with plastic wrap and chill for 3 hours. Spoon filling into prepared tart shell and refrigerate another hour or until set.
- For FRUIT TOPPING: In a bowl, gently toss all berries with vodka. Set aside for 1 hour.
- While berries are macerating, make MERINGUE TOPPING: In a medium saucepan over mediumlow heat, stir together sugar and water until sugar dissolves. Decrease heat to low and cover saucepan.
- In bowl of a stand mixer fitted with whisk attachment, beat egg whites with cream of tartar and a pinch of salt just until stiff peaks form.
- Uncover sugar syrup, attach a candy thermometer to side of saucepan, increase heat to medium-high and boil mixture, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until thermometer registers 238 F (114 C), about 6 to 8 minutes. Remove pan from heat.
- With mixer on medium speed, slowly pour hot sugar syrup down side of mixing bowl into whites and beat until meringue is firm and glossy. Increase speed and continue beating until cool, about 4 minutes.
- Finish assembling tart by first draining macerated berries. Place about half over lemon filling, reserving remaining berries to be served alongside. Top with meringue, leaving a 1-in (2.5 cm) border. With a small kitchen torch brown meringue. Alternatively, meringue may be browned in a 450 F (230 C) oven for 3 to 5 minutes. Chill pie for at least 30 minutes before serving. Pie is best enjoyed within 3 hours of assembly. Serve slices with extra berries.