These sophisticated Mini Lemon Tarts with Meringue Caps are the perfect addition and size for any high tea menu. Perfect mini treat to bake when you are asked to bring a plate.
1 1/3 cups plain flour
1/3 cup icing sugar, sifted
125g cold butter, diced + 60g extra
1 teaspoon vanilla extract
2/3 cup caster sugar
2 tablespoons lemon juice
1 teaspoon finely grated lemon rind, plus garnish
pinch cream of tartar
1. Combine flour and icing sugar in a food processor. Add 125g butter and process until finely chopped. Lightly whisk 1 egg. Add half of the egg (reserve the remainder) and vanilla to the pastry mixture and process until it clumps together. Turn out onto a lightly floured surface and press together to form a smooth pastry. Wrap in plastic and chill for 20 minutes.
2. Preheat oven to 180C. Roll pastry to approx. 4mm thick. Using a 6cm cutter, cut 24 rounds and press into a mini muffin tray. Prick bases with a fork. Bake for 12-15 minutes or until golden. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely.
3. Meanwhile, separate remaining eggs, reserving whites. Place yolks into a small saucepan. Add reserved whisked egg, half of the caster sugar, lemon juice, rind and extra butter. Stir until combined. Heat saucepan over medium heat and whisk continuously for 8 minutes or until mixture is thick and coats the back of a spoon. Transfer to a small bowl. Cover with plastic wrap ensuring wrap is in contact with curd surface. Cool completely.
4. Using electric beaters, beat egg whites and cream of tartar until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form and sugar is dissolved.
5. Fill cooled pastry cases with lemon curd. Spoon or pipe meringue on top and brown using a kitchen blow torch. Add optional garnish. Serve.