Peach and Raspberry Tart with Meringue Kisses

Method

1. Preheat the oven to 350°F. In a medium bowl, whisk together the flour, sugar, and salt. Add the melted butter and mix until combined.
2. Press the dough evenly into the bottom and up the sides of a 9-inch (23 cm) tart pan with a removable bottom. Place on a baking sheet and bake until golden, about 20 minutes. Let cool completely.
3. Drain the canned peaches over a bowl, reserving the juice. Mash the peaches with a fork into small pieces. Spread the raspberry jam over the cooled crust and freeze for 10 minutes.
4. In a large bowl, whisk together the milk, pudding mix, coffee creamer, and 1/4 cup (60 ml) of the reserved peach juice for 2 minutes until thickened. Stir in the mashed peaches and let sit for 5 minutes.
5. Spread the pudding mixture over the jam layer. Cover with plastic wrap directly on the surface and freeze for 2 hours.
6. Preheat the oven to 200°F. Line a baking sheet with parchment paper. In a clean, dry bowl, beat the egg whites and cream of tartar on low speed until foamy. Increase to high and beat until soft peaks form.
7. Gradually add the sugar on low speed, then beat on high for 5–7 minutes until stiff, shiny peaks. Gently fold in 2 tablespoons of raspberry jam.
8. Fit a piping bag with a star tip. Paint the remaining 2 tablespoons of jam inside the bag, then fill with meringue. Pipe 1-inch (2.5 cm) kisses onto the baking sheet, spaced 1/2 inch (1 cm) apart.
9. Bake the meringues for about 1 hour, until they lift easily from the paper. Cool at room temperature.
10. Arrange the meringues and raspberries decoratively on top of the tart. Remove from the pan, slice, and serve.