Raspberry Tort

Preheat the oven to 200°C (hot)

MAKE THE CRUST: In a large bowl, beat the egg whites until soft peaks form

Gradually add 1/2 cup granulated sugar and continue beating until stiff peaks form

Add the flour and butter and mix carefully with a spatula

Butter a 20 cm diameter x 7.5 cm high removable tart pan and dust with confectioners' sugar

Line the pan with the crust mixture and bake for about 20 minutes or until golden brown

Let cool for about 30 minutes

To unmold, run a knife around the edges and remove the tart ring

Run a spatula under the tort and remove the bottom

Wash, dry, and reline the pan

Place the crust mixture in the prepared pan

MAKE THE FILLING: Select about 10 raspberries of similar height

Cut them in half lengthwise

Arrange them around the tart pan, pressing them firmly against the ring with their cut sides outwards and their tops pointing upwards

Place the remaining raspberries, whole, on the bottom of the tort

In a blender, beat 3/4 cup heavy cream until it starts to thicken

Gradually add granulated sugar and continue beating until stiff peaks form. Reserve

Mix the remaining heavy cream with yogurt and blend in a blender until stiff peaks form

Add the reserved whipped cream and mix delicately with a spatula

Fill the spaces between the raspberries with the whipped cream and spread the remaining cream over the whole raspberries, leveling the surface

Cover with plastic wrap and refrigerate for at least 2 hours or until firm

Carefully remove the tart ring from the pan

In a small saucepan, melt the gelée over low heat

Strain through a sieve and brush the sides of the tort

Press chopped nuts or pistachios around the tort

Refrigerate until serving time

348 calories per portion