Instructions: Gradually beat boiling syrup into egg whites. Continue beating until stiff peaks form. Using rubber spatula, transfer meringue to pastry bag fitted with large plain or star tip. Pipe meringue atop tart in diagonal lattice design, spacing lines of meringue about 2 inches apart. Bake until meringue is golden brown, about 7 minutes. Cool completely. (Can be prepared up to 4 hours ahead; refrigerate uncovered.)

For Berry Topping:
Combine 2 tablespoons creme de cassis, 2 tablespoons sugar and 1/2 teaspoon grated lime peel in small saucepan. Boil mixture until sugar dissolves and mixture is syrupy, stirring constantly, about 1 minute. Cool slightly.

Place berries in bowl. Pour creme de cassis mixture over. Toss to coat berries. Spoon coated berries decoratively among lattice openings. Garnish tart with mint leaves if desired.

Makes 8 Servings.

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