Lemon meringue tarts with almond cream

22/05/2015

Things have been a bit quiet around here due to many cookbook deadlines, but hopefully these almond lemon meringue tarts will make up for my recent lack of posting. The afternoon after I handed in all texts and (80+!) recipes for my book, I needed an outlet for all the remaining recipe inspiration. Baking, it was! These little tarts were the result and were the perfect way to celebrate.

I used my favorite gateau recipe for the bottoms and almond cream, but this time I combined them with the ingredients for a lemon meringue: one of my favorite pies. With a spoonful of sweet lemon curd and a big dollop of marshmallow-like meringue on top, these tarts turned out even better than I imagined. A new favorite!

Serves 5

INGREDIENTS

For the crusts:
½ cup + 1/3 cup (100 g) flour
1/3 cup (40 g) icing sugar
2 tbsp + 1 tsp (15 g) almond meal
2.1 oz / 4 tbsp (60 g) cold butter, in small cubes
1 egg, beaten

extra: 5 tartlet rings (3¼ inch/ 8cm)*

For the tarts:
1.75 oz / 3.5 tbsp (50 g) butter, room temperature
¼ cup (50 g) fine sugar
½ cup (50 g) almond meal
1 egg + 2 egg whites
4 tbsp lemon curd
½ cup (100 g) fine sugar

* If you don’t have any tartlet rings, you could also make these tarts in a muffin tray. In that case you can probably make six tarts.

INGREDIENTS

For the crusts:
1. Sieve the flour, icing sugar, almond meal and a pinch of salt into a bowl. Add the cubed butter and rub it with the flour between your fingers until the mixture resembles a crumbly dough.

2. Add a bit of the beaten egg and knead until a dough ball forms. Too sticky? Add extra flour. Too dry? Add extra egg. Wrap the dough in cling film and refrigerate for 1 hour until firm.

3. Cover a baking tray with baking paper and place the tartlet rings on top. Remove the firm dough from the fridge and knead quickly.

4. Dust your working surface with flour and roll out the dough until it’s about ¼ inch (0.5 cm) thick. Cut out five rounds, line the tart rings and remove excess pastry. Refrigerate until use.

For the tarts:
5. Preheat the oven to 350F / 170C (fan oven) or 400F / 200C (conventional oven).

6. Beat the butter in a bowl until soft. Add the sugar and almond meal and mix well until combined. Add the egg and stir until you’ve got a smooth cream.

7. Scoop the cream into the prepared tart cases. Bake for 17-20 minutes. Leave to cool and remove the rings.

8. Spoon some lemon curd in each tart. In a clean bowl, whisk the egg whites until soft peaks form. Gradually add the sugar and beat until stiff glossy peaks form. Pipe or spoon meringue on top of the tarts and quickly broil until the top is golden. You can do this with a blow torch or under the oven grill. Leave to cool before eating.