Raspberry Beet Tart with Oat Walnut Crust

1. Make the filling: Add heavy cream to a small pan on the stove over medium heat. Meanwhile, in a large bowl, whisk together the sugar, flour and salt. Add egg yolks and whisk into a paste. Once the cream starts to steam (do not boil), pour it into the egg yolk mixture, whisking constantly.

2. Whisk beet and raspberries into the bowl; puree with an immersion blender until smooth.

3. Pour the filling back in the pan and whisk over medium heat until it coats the back of a spoon and reaches a pudding-like consistency. Bring to a boil, remove from heat and strain through a fine mesh sieve. Chill in the refrigerator for 1½ hours.

4. Make the Crust: Preheat oven to 325° F. Toast walnut and oats on sheet pan for 10 minutes; transfer to a food processor with the flour and sugar. Pulse several times. Add egg whites and butter to the food processor and pulse to combine.

5. Press dough into 4-by-14-inch tart pan base and up sides. Place the pan on a sheet tray and bake for 12 minutes. Cool completely.

6. Pour filling into tart the shell and refrigerate for at least 2 hours.

7. Make the Meringue Kisses: Whisk egg whites in a stand mixer fitted with a whisk attachment until frothy. Add the cream of tartar and continue to beat. As the egg whites increase in volume, add the sugar spoonful by spoonful. The egg white mixture will be ready once it looks like thick whipped frosting with stiff peaks (it’s a few minutes beyond the very glossy stage).

8. Preheat the oven to 250° F. On a clean baking sheet, pipe or spoon meringue into the desired size. Bake until they feel dry and crisp to the touch, about 50 minutes. Turn off the oven and let sit for an additional 5 minutes. Remove from oven and cool.

9. Place fresh raspberries and meringue on tart. Cut and serve.