Mini Lemon Lilac Tarts (Print Version)
# Ingredients:
→ Tart Shell
01 -
1/4 teaspoon salt
02 -
1/4 cup powdered sugar
03 -
1 large egg yolk
04 -
1/2 cup unsalted butter, cold and diced
05 -
1 cup plain flour
→ Lemon Filling
06 -
1 teaspoon grated lemon peel
07 -
1/4 cup freshly squeezed lemon juice
08 -
1/2 teaspoon vanilla essence
09 -
2 large eggs
10 -
1/2 cup white sugar
→ Lilac Meringue
11 -
A couple of drops of lilac gel coloring (optional)
12 -
1/2 cup caster sugar
13 -
3 egg whites
→ Garnish
14 -
Optional: sprigs of fresh mint
# Instructions:
01 -
Mix powdered sugar, a pinch of salt, and flour in a bowl. Use a pastry cutter or your hands to blend in chilled butter until crumbly. Add the egg yolk and just enough cold water to pull it together into a dough. Roll it out, cut circles to fit your tart pans, and press them in. Pop into the fridge for 30 minutes and chill.
02 -
Get your oven ready at 175°C. Bake the chilled tart shells for around 15-20 minutes, or until they turn golden. Pull them out and leave them to cool completely.
03 -
Whisk eggs, lemon juice, sugar, zest, and vanilla in a pot. Put on medium heat and stir non-stop until it starts thickening. Take it off the heat, let it settle for a bit, then pour the custardy filling into your cooled crusts.
04 -
In a grease-free bowl, beat the egg whites on high until soft peaks appear. Slowly add the sugar, beating the whole time, until the peaks are stiff. Toss in a little lilac coloring if you'd like, and swirl it through gently.
05 -
Spoon or use a piping bag to get the meringue on top of the lemon-filled crusts. Lightly toast the meringue with a kitchen torch or put them briefly under your oven broiler. Stay close—don’t let them burn.
06 -
Add a bit of fresh mint on top if you'd like, then dig in!
# Notes:
01 -
Keep these in the fridge for no more than two days to stay fresh.