Mini lemon tarts

Updated at: Thu, 17 Aug 2023 05:12:56 GMT

Step 1

Start by making the shortcrust pastry. You can make it by hand or using a robot. Mix the flour, almond powder, and salt together, then add the soft butter in small cubes. Rub the mixture together with your hands without crushing it until it resembles coarse sand.

Step 2

Add the powdered sugar and egg. Mix until the mixture is homogeneous (do not overmix).

Step 3

The dough should have this texture:

Step 4

Flatten the dough and wrap it with plastic wrap, then refrigerate for at least 1 hour (2 hours is better).

Step 5

After chilling, remove the dough and roll it out on a lightly floured work surface.

Step 6

Using pie cutters, cut out your pieces of dough.

Step 7

Then place them in muffin or cupcake molds. As for me, I used flower-shaped molds, but you can use a classic round cookie cutter, or if you don’t have one, you can even use a glass.

Step 8

Place your mold in the freezer for 15 minutes. This step is optional, but it will allow the dough to maintain its shape and adhere well to the mold during baking without puffing up too much.

Step 9

Bake for about 15 minutes at 180°C. Check regularly, the dough is well cooked when it is slightly golden!

Step 10

Let cool completely.

Step 11

For the cream: in a saucepan, combine the lemon zest, lemon juice, sugar, and eggs. Whisk well to combine the ingredients.

Step 12

Place the saucepan over medium heat and add the butter in small pieces.

Step 13

Continue whisking constantly until the mixture thickens and reaches a thick, creamy consistency. This will take about 10 minutes.

Step 14

Remove the saucepan from heat and let the lemon cream filling cool to room temperature.

Step 15

Fill your mini tarts with your cream and let them chill in the refrigerator while preparing the meringue.

Step 16

For the meringue, mix 4 egg whites, sugar, and cornstarch in the bowl of your mixer.

Step 17

Whisk everything at medium speed for about 10 minutes.

Step 18

You can add a pinch of salt or white vinegar at the end while increasing the speed to the maximum for 1 minute to stiffen the meringue.

Step 19

You should obtain a firm and glossy meringue!

Step 20

Once the cream has set in the tart shells, take a piping bag and fill it with the meringue.

Step 21

All that's left is to decorate your tarts. And give them a quick blowtorch treatment on top to finish!

Step 22

Enjoy :)

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