Raspberry Cream Cakes

Directions

1. 1
   Preheat the oven to 400°F. Line a 15 x 13 inch baking sheet with parchment paper. Beat the egg whites and 3 tbsp cold water with the whisk of a mixer until they form stiff peaks, gradually adding 1/2 cup sugar and a pinch of salt. Beat in the egg yolks. Mix the flour, baking powder and cornstarch together, sift in batches into the egg mixture and fold to combine. Spoon onto the tray and smooth the top. Bake for 10 mins. Sprinkle a clean dish towel with sugar and turn the cake out onto it. Carefully peel off the paper and cool for 10 mins.
2. 2
   Set aside 12 raspberries and puree the remainder. Strain through a sieve and stir in 1/4 cup powdered sugar. Warm half of the gelatin and stir in 2 tbsp raspberry puree, then stir into the remaining puree. Chill for 5-10 mins, until the mixture begins to set.
3. 3
   Using a 2 inch diameter pastry cutter, cut out 24 circles from the cake. Make 12 circles and lay them out on a damp clean dish towel. Make 12 circles from extra-strong aluminum foil and place around the cakes. Spoon the raspberry puree on top and smooth. Chill for 2 hours. Meanwhile, beat the cream cheese, vanilla extract, 1/3 cup sugar and 1/2 cup eggnog with the whisk of a mixer until creamy. Warm the remaining gelatin over low heat and stir in 2 tbsp of the eggnog mixture, then stir this back into the remaining eggnog mixture. Chill until it begins to set, then fold into the whipped cream. Spoon over the raspberry tarts, top with the remaining cake circles and chill for 1 hour.
4. 4
   Carefully remove the foil from the tarts. In a bowl, mix 1 1/2 cups powdered sugar and 1/4 cup eggnog to make a thick icing. Spoon over the tarts and allow to set. Top each tart with a raspberry and sprinkle with pistachios.