I baked these little tarts as part of an ensemble of deserts for Cam's parents when I invited them over for dinner. The main deviation from the usual tarts as I know them is that I baked the meringue separate, rather than piping and torching. It's more practical when you have guests as you can store the meringues separately and top them when ready to serve, rather than having to worry about taking time away from guests or ending up with a weeping meringue.
The tartlets consist of a shortcrust pastry base, filled with a lemon curd cream and topped with the baked meringue. Grab the recipe here: cakecrumbs.me/2013/11/26/lemon…
_______________________________________________| Blog | | Facebook | | Tumblr | | Commission Info |