Lemon Blackcurrant Meringue Tarts

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(27)
"Should we start spinning tarts again? 🤩"
-- @leckerbaer
Jump to Section
  • Recipe Card
Prep time 10hrs
Cook time 20mins

Recipe Card

For the Lemon Curd

ingredients

  • 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

Method

  • Step 1

    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

ingredients

  • 2 vanilla bean pods
  • 1 cup plus 2 tablespoons all purpose flour
  • 3 3/4 tablespoons cold, cubed unsalted butter
  • 2/3 cup plus 1 1/2 tablespoons icing sugar
  • 2/3 egg, beat an egg then measure

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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

ingredients

  • 1 1/2 cups sugar
  • 1/2 cup water
  • 10 egg whites
  • 4 teaspoons blackcurrant powder

To Make the Blackcurrant Meringue

  • Step 1

    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.

To Assemble

  • Step 1

    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.