Traditional Bakewell Tart vs Île Flottante: Delicate French Floating Island

Both desserts lean on eggs, sugar, vanilla and almonds, but they put them to very different work. The Bakewell Tart creams butter and sugar with whole eggs, ground almonds and vanilla extract into a rich frangipane, baked golden over raspberry jam in a blind-baked shortcrust case and finished with a set icing glaze. The Île Flottante splits its eggs: yolks thicken a vanilla-bean-infused milk custard served chilled, while whites become delicate, airy baked meringue islands. Amber caramel and a scattering of toasted flaked almonds add depth and a light crunch.