Description
These mini lemon meringue tarts feature a crisp, buttery pâte sucrée shell filled with smooth homemade lemon curd and topped with a luscious toasted meringue. Perfect for spring celebrations or afternoon tea, this sophisticated dessert balances tart, sweet, and creamy flavors in a beautifully presented bite-sized tart.
Ingredients
Mini Tart Shells
- ¾ Cup + 2 Tbsp Unsalted Butter
- 1 teaspoon Vanilla Paste or vanilla extract
- ½ teaspoon Salt
- 1 ¼ Cups Powdered Sugar
- ½ Cup Almond Flour (blanched or natural)
- ¾ Cup All-Purpose Flour (first part)
- 2 Eggs (room temperature)
- 2 ¼ Cups All-Purpose Flour (second part)
Lemon Curd
- ½ Cup + 1 Tablespoon Lemon Juice
- 3 Eggs
- 1 Egg Yolk
- ¾ cup Granulated Sugar
- ¼ teaspoon Kosher Salt
- 1 cup Unsalted Butter
Meringue & Garnish
- 2 Egg Whites
- ½ cup Granulated Sugar
- Flowerfetti or Edible Flowers (for garnish)
Instructions
- Prepare Mini Tart Shells: In a stand mixer fitted with a paddle attachment, combine sugar, butter, vanilla paste, salt, almond flour, and the first portion of all-purpose flour. Mix until combined, scraping the bowl as needed. Add eggs one at a time, mixing well between additions. Gradually add the remaining all-purpose flour, mixing until just combined. Wrap dough in plastic wrap and chill in the refrigerator for at least one hour or overnight for easier handling.
- Shape and Chill Shells: Roll the chilled dough to the desired thickness and gently press it into mini tart pans or rings. Prick the bottom of each tart shell liberally with a fork to prevent puffing. Place the tart shells in the freezer for 20-30 minutes to help prevent shrinking during baking.
- Blind Bake Tart Shells: Preheat the oven to 350°F (175°C). Line each tart shell with parchment paper and fill with baking weights, dried beans, or rice to prevent dough from rising. Bake for about 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until the edges are lightly browned. Remove from oven and let cool completely.
- Make Lemon Curd: Set a saucepan with a few inches of water to simmer over medium heat. In a non-metal heat-proof bowl, whisk together lemon juice, whole eggs, egg yolk, sugar, and kosher salt. Place the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water. Continuously whisk the mixture as it heats and thickens until it reaches 180°F (82°C) on a thermometer. Remove from heat and continue whisking to cool until 135°F (57°C). Then add butter pieces and blend with an immersion blender or spatula until fully incorporated. Set aside.
- Assemble and Chill Tarts: While the lemon curd is still warm, fill the cooled tart shells with the curd and place them on a lined tray. Refrigerate for 2 to 3 hours until the curd is fully set.
- Prepare Meringue: Place egg whites and granulated sugar in a heatproof bowl over a saucepan of boiling water, ensuring the bowl does not touch the water. Whisk gently until sugar dissolves and the mixture reaches 170°F (77°C). Transfer to a stand mixer fitted with a whisk attachment. Whisk starting at low speed, gradually increasing until soft peaks form and mixture cools.
- Pipe and Toast Meringue: Using a piping bag or spoon, apply the meringue on top of the chilled lemon curd tarts. Use a kitchen torch to gently toast the meringue until golden brown and caramelized. Garnish with flowerfetti or edible flowers as desired.
Notes
- These tarts are best enjoyed the day they are assembled for optimal texture and flavor.
- You can store tart shells and lemon curd separately in the fridge, adding meringue topping just before serving.
- When storing assembled tarts, keep them loosely covered in the refrigerator for up to 2 days; meringue shape may deflate slightly over time but tart shells remain crisp.
- Remove dough from the fridge 30 minutes before rolling for easier handling.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
