1Preheat oven to 340F.
2Roll out the dough on a floured surface and cut out 8 circles.
3Butter and flour 8 tartlet pans and line with the dough. Prick the bottom of each pan with a fork and bake for 15 minutes. Remove from oven and let cool.
4Raise oven temperature to 400 F.
5To prepare the almond cream, whip the butter, powdered sugar, and ground almonds to a fluffy cream.
6Add the egg and mix to a smooth cream.
7Fill in the tartlet crusts equally with this mixture.
8Bake for 10 minutes.
9To prepare the meringue, bring the water and sugar to a boil and cook until it reaches 250F. Meanwhile whip the egg whites until stiff. Add the sugar syrup in a thin stream without stopping the mixer and continue mixing for about 10 minutes. The meringue will gradually get a thicker consistency.
10Add the raspberry puree and mix until well combined.
11Pour the meringue into a pastry bag and pipe on top of the tartlets.
12Bake for 5 minutes.
13Let cool before serving.