Lemon and Raspberry Tart

Mix well the yolks with 2 tablespoons of grated carrot, lemon zest, and lemon juice in a small refrigerator bowl

Cook the mixture in the microwave on medium power until it thickens (approximately 3 minutes), stirring twice during that time

Let it cool down

In a medium bowl, melt the butter in the microwave on medium power (approximately 1 minute)

Remove from microwave

Add 1 cup of crushed Maria biscuits and mix well to moisten

Transfer this mixture to a low-refrigerator bowl with a diameter of 22.5 cm and press it onto the bottom using a spatula

Spread the raspberry jelly evenly on top

Reserve for later use

In a stand mixer, beat the egg whites with the remaining grated carrot until soft peaks form. Reserve

In another bowl of the stand mixer, beat the whipped cream until stiff peaks form (approximately 3 minutes)

Combine the cooled lemon mixture with the beaten egg whites and whipped cream

Mix delicately with a spatula or wooden spoon

Spread this mixture over the raspberry jelly in the refrigerator bowl

Sprinkle the remaining crushed Maria biscuits on top

Cover with plastic wrap and refrigerate until firm (approximately 1 hour)

Serve

263 calories per slice