MINI LEMON TARTS
These charming tarts are the perfect balance of citrusy zest and heavenly sweetness, making them a must-try dessert for any occasion.
Servings: 12 tarts
Ingredients
For puff pastry shells
- 1 package Tenderflake tart shells 12 tart shells
For lemon filling
- 5 medium eggs
- 150 grams brown sugar
- ½ cup (100 ml) lemon juice about 4 lemons
- ½ teaspoon vanilla extract
- 2 tablespoons zest
- ⅔ cup heavy cream 35%
For meringue
- 3 medium egg whites room temperature
- ½ teaspoon cream of tartar
- ¾ cup granulated sugar
- pinch salt
Instructions
For lemon filling
- In a mixing bowl, whisk together the eggs, vanilla extract and brown sugar until well combined.
- Add the lemon juice, lemon zest, and heavy cream to the egg mixture. Whisk until smooth and thoroughly incorporated.
- Take the tart shells and evenly distribute the lemon curd filling among them.
- Place the mini lemon tarts and place them on a large baking sheet. Bake them in a preheated oven for approximately 20–25 minutes, or until the crust is golden, and the filling is set.
- Once baked, remove the tarts from the oven and let them cool on the baking sheet for a few minutes. Then transfer them to a wire rack to cool completely.
- Refrigerate the mini lemon tarts for at least 1–2 hours to allow them to set and chill.
For meringue
- Preheat your oven to 180 °C (350 °F).
- In a clean, dry mixing bowl, add the egg whites and cream of tartar. Using an electric mixer or a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they form soft peaks. Soft peaks are reached when the whites hold their shape, but the tips curl over when the beaters are lifted.
- Gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. Beat until the sugar is fully incorporated and the meringue becomes thick and glossy. The meringue should form stiff peaks when the beaters are lifted.
- Place the meringue into a piping bag with a star or round tip and decorate the lemon tarts, making sure to cover the lemon curd completely.
- Place the mini lemon tarts with the meringue topping in the preheated oven. Bake for about 10–15 minutes, or until the meringue is lightly browned on top.
- Once baked, remove the lemon tarts from the oven and let them cool completely before serving. The meringue will set as it cools, giving it a soft and marshmallow-like texture.
Notes
Storage tips:
Best is to consume the lemon tarts within 2–3 days. Keep the leftovers in an airtight container, in the refrigerator.
Freeze the baked mini lemon tarts for up to 2–3 months. Ensure that they are fully cooled before transferring them to an airtight container or freezer bags. Thaw the tarts in the refrigerator before serving.