1️⃣ Prepare the tart shells:
In a food processor, pulse flour, butter, and powdered sugar until the mixture resembles breadcrumbs.
Add egg yolk and cold water, one tablespoon at a time, until the dough comes together.
Wrap in plastic and chill for 30 minutes.
Preheat oven to 350°F (175°C). Roll out the dough and cut small circles to fit mini tart molds.
Press into molds, prick the bottoms with a fork, and bake for 12-15 minutes or until golden. Let cool.
2️⃣ Make the lemon curd:
In a saucepan over medium heat, whisk together lemon juice, zest, sugar, and egg yolks.
Add butter pieces and continue whisking until thickened (about 5 minutes).
Strain through a fine sieve to remove lumps and let cool completely.
3️⃣ Make the meringue:
In a clean bowl, beat egg whites and cream of tartar until soft peaks form.
Gradually add sugar and vanilla, beating until glossy, stiff peaks form.
4️⃣ Assemble the tarts:
Spoon cooled lemon curd into tart shells.
Pipe or spoon meringue on top.
5️⃣ Toast & Serve:
Lightly toast the meringue with a kitchen torch or place under the broiler for 1-2 minutes, watching closely.
Let cool and enjoy!
✨ Tip: These tarts are best served fresh but can be stored in the fridge for up to 2 days.
Nutritional Information:
⏰ Prep Time: 40 mins | 🔥 Cooking Time: 15 mins | ⏳ Total Time: 55 mins
⚡ Calories per serving: ~180 | 🍽️ Servings: 12 mini tarts
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