For the Lemon Curd
- 1 tablespoon plus 2 teaspoons lemon juice
- 1/4 cup plus 2 1/2 tablespoons sugar
- 4 tablespoons cold, cubed unsalted butter
- 1 egg
- 2 egg yolks
To Make the Lemon Curd
Bring lemon juice to a boil in a pot. Add remaining ingredients and stir briskly until reaches about 161ºF. Remove from heat and transfer to piping bags. Cool overnight in the fridge.
For the Tart Shell
- 2 vanilla bean pods
- 1 cup plus 2 tablespoons all purpose flour
- 33/4 tablespoons cold, cubed unsalted butter
- 2/3 cup plus 1 1/2 tablespoons icing sugar
- 2/3 egg, beat an egg then measure
Scrape vanilla bean seeds from the pods. Mix all ingredients in a stand mixer with the paddle attachment. Bring dough together, wrap in plastic wrap and refrigerate overnight.
Preheat oven to 375ºF. Roll out dough to 1/10 inch thick. Cut out 14 bases using a 2 3/4 inch diameter cookie cutter. Measure and cut out 9x1/4 inch strips from remaining dough.
Spread out tart rings on baking sheet. Place one base on the bottom of the tart ring, then press the strip around the inner tart ring walls. Use a knife to cut away any overhanging dough. Bake for 8 minutes until golden brown. Remove from oven and cool.
For the Blackcurrant Meringue
- 11/2 cups sugar
- 1/2 cup water
- 10 egg whites
- 4 teaspoons blackcurrant powder
To Make the Blackcurrant Meringue
Heat sugar and water in a pot to 240ºF. Whisk the egg whites in a clean bowl until increased in volume. Slowly stream in sugar syrup, then whisk for 2 minutes on high. Add the blackcurrant powder. Whisk to stiff peaks, then fill piping bag fitted with a nozzle.
Fill tart shells to the top with lemon curd. Pipe meringue in center of tart, slowly moving outwards until reach the edge. Decorate with a dusting of blackcurrant powder.