Mini Lemon Tart with Lilac Meringue (Print version)
Buttery mini tart shells filled with sharp lemon curd and topped with glossy lilac-tinted Swiss meringue.
# Ingredients:
For the tart shells
01 -
1 1/4 cups (155 g) all-purpose flour
02 -
1/3 cup (40 g) powdered sugar
03 -
1/4 teaspoon fine salt
04 -
1/2 cup (113 g) cold unsalted butter, cubed
05 -
1 large egg yolk
06 -
1-2 tablespoons ice water, as needed
For the lemon curd
07 -
1/2 cup (120 ml) fresh lemon juice
08 -
1 tablespoon finely grated lemon zest
09 -
2/3 cup (135 g) granulated sugar
10 -
2 large eggs
11 -
2 large egg yolks
12 -
4 tablespoons (56 g) unsalted butter, cubed
13 -
Pinch of fine salt
For the lilac meringue
14 -
3 large egg whites
15 -
3/4 cup (150 g) granulated sugar
16 -
1/2 teaspoon vanilla extract
17 -
A few drops lilac gel food coloring
For garnish
18 -
Fresh mint leaves or edible unsprayed flowers, optional
# Instructions:
01 -
Whisk flour, powdered sugar, and salt in a bowl. Cut in cold butter until the mixture looks sandy with a few pea-size pieces. Mix in the egg yolk and 1 tablespoon ice water, adding a little more only if needed to form a dough.
02 -
Roll the dough on a lightly floured surface and cut rounds to fit 8 mini tart pans. Press into the pans, trim the edges, prick the bases with a fork, and chill for 30 minutes.
03 -
Heat the oven to 350°F (175°C). Bake the chilled shells for 15-18 minutes, until lightly golden and dry to the touch. Cool completely.
04 -
In a saucepan, whisk lemon juice, zest, sugar, eggs, egg yolks, butter, and salt. Cook over medium-low heat, stirring constantly, until thick enough to coat a spoon, about 6-8 minutes. Strain into a bowl.
05 -
Spoon the warm curd into the cooled shells. Smooth the tops and chill for at least 30 minutes, until set.
06 -
Set egg whites and sugar in a heatproof bowl over simmering water. Whisk until the sugar dissolves and the mixture reaches 160°F (71°C). Remove from heat and beat to stiff glossy peaks, then beat in vanilla and lilac gel coloring.
07 -
Pipe or spoon the meringue onto the chilled tarts. Toast lightly with a kitchen torch, garnish if desired, and serve the same day.
# Good to know:
01 -
Makes 8 mini tarts.
02 -
Best assembled the day they are served.
03 -
Use gel coloring so the meringue stays thick.