Ingredients
- 125g Butter
- 225g Plain Flour
- 230g Caster Sugar
- 1 Egg
- 300g Lemon Curd
- 90g Egg White
Mini Lemon Meringue Tarts
| Serves: 24 | Category: Tarts | Recipe course: Dessert | Machine: Cooking Machine | Total time (min.): 65 |
These delicate little lemon meringue tarts are perfect for any afternoon tea. The combination of buttery pastry with tangy lemon curd and finished with sweet toasted French meringue make this recipe utterly delicious. Use a blowtorch to toast the meringue or place under a hot grill for a few seconds. This quantity of dough makes 24 mini tarts, however, if you prefer to make 12 mini tarts, simply wrap any leftover dough in plastic wrap and place it in the freezer for up to 1 month. For 12 mini tarts, just half the quantity of lemon curd and meringue required.
Tools
- Oven
- Parchment paper
- Whisk
- Plastic wrap
- Rolling pin
- Cooking Chef XL
- Mini muffin pan - 24-hole
- Jug
- Piping bag
- Cooking chef xl bowl
- Work surface
- Lightly floured surface
- Piping bag
Method
- Attach the Creaming Beater
- Add plain flour and butter to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Mix with splashguard fitted - 1 min, Speed Min
- Add caster sugar and egg to a clean jug
- Mix until combined
- Pour sugar mixture into Cooking Chef XL Bowl
- Mix with splashguard fitted until combined - 30 sec, Speed Min
- Transfer dough to work surface
- Wrap with plastic wrap
- Chill in fridge - 20 min
- Pre-heat oven - 160°C
- Transfer dough to lightly floured surface
- Roll out until 2mm thick
- Cut into rounds
- Transfer pastry to mini muffin pan
- Prick the pastry with a fork
- Line with parchment paper
- Fill with baking beans
- Bake - 10 min, 160°C
- Remove the parchment paper and baking beans from the pastry
- Bake - 5 min, 160°C
- Remove from oven and let cool
- Once cooled, transfer to a baking tray and set aside
- Add lemon curd to a clean piping bag
- Pipe cream onto cake
- Chill in fridge until needed
- Clean Cooking Chef bowl
- Attach the Whisk
- Add egg white to the Cooking Chef XL Bowl
- Mix with splashguard fitted until foamy - 1 min, Speed Max
- Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
- Mix with splashguard fitted - 5 min, Speed Max
- Transfer meringue to piping bag
- Pipe meringue onto cake
- Toast lightly with blow torch
- Serve