Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 2 egg yolks
- 1/4 cup lemon juice
- 1/2 cup granulated sugar
- 2 tbsp cornstarch
- 1/4 tsp salt
- 1 cup milk
- 3 egg yolks
- 1 tsp vanilla extract
- 3 egg whites
- 1/4 tsp cream of tartar
- 1/4 cup granulated sugar
Special equipment needed:
- 6 individual tart pans
- Electric mixer
- Pastry brush
Step-by-step instructions:
1. Preheat oven to 375°F (190°C).
2. In a large mixing bowl, combine flour, butter, sugar, and salt. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Add egg yolks and mix until the dough comes together. Divide the dough into 6 equal portions and press each portion into the bottom and up the sides of the tart pans.
4. Bake the tart shells for 12-15 minutes or until golden brown. Set aside to cool.
5. In a medium saucepan, whisk together lemon juice, sugar, cornstarch, salt, milk, and egg yolks. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil.
6. Remove from heat and stir in vanilla extract. Pour the custard into the cooled tart shells.
7. In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form.
8. Gradually add sugar and continue to beat until stiff peaks form.
9. Spoon the meringue over the custard, making sure to seal the edges.
10. Use a pastry brush to lightly brush the meringue with water.
11. Bake for 10-12 minutes or until the meringue is golden brown.
12. Allow the tarts to cool completely before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F (190°C)
Serving size:
6
Nutritional information:
Calories: 397
Fat: 19g
Carbohydrates: 51g
Protein: 7g
Sodium: 209mg
Sugar: 29g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Margarine can be used instead of unsalted butter.
- Almond extract can be used instead of vanilla extract.
Variations:
- Lime juice can be used instead of lemon juice.
- Graham cracker crust can be used instead of the tart shell.
- Fresh fruit can be added as a garnish.
Tips and tricks:
- Make sure the tart shells are completely cooled before adding the custard.
- Brushing the meringue with water helps to prevent it from shrinking.
- Use a piping bag to pipe the meringue for a neater appearance.
Storage instructions:
Store the tarts in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the tarts in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the tarts on a platter with fresh berries and mint leaves.
Garnishes:
Fresh berries, mint leaves, or whipped cream.
Pairings:
Serve with a cup of tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the meringue is weeping, it may be due to overbeating or underbaking. Make sure to beat the egg whites until stiff peaks form and bake until golden brown.
- If the custard is too runny, it may not have been cooked long enough. Cook until the mixture thickens and comes to a boil.
Food safety advice:
Make sure to refrigerate the tarts if not serving immediately.
Food history:
Custard tarts have been a popular dessert in Europe since the Middle Ages. The addition of meringue topping is a more recent variation.
Flavor profiles:
The tart lemon custard is balanced by the sweet meringue topping.
Serving suggestions:
Serve the tarts as a dessert after a dinner party or as a special treat for a tea party.
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Region: British