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A decadent and delicious bite size dessert. The tart crust is so easy to make you won't even believe it !
Ingredientes
- Crust for tarts:
- 1 tube of pillsbury sugar cookie dough
- 1/3 C all purpose flour
- 1/2 tsp vanilla extract
- Lemon Curd :
- 4 lemons
- 1 1/8 cup sugar
- 1 stick unsalted butter room temperature
- 5 large eggs room temperature
- 1/8 tsp salt
- Meringue :
- 3 egg whites
- 1/4 tsp cream of tarter
- 3/4 cup sugar
- Pinch of salt
- Pinch of salt
Direcciones
1.
Lemon curd recipe: remove the zest of 3 lemon s with a zester. Next squeeze the lemons to make 1/ 2 cup of lemon juice and set aside.put the zest of the lemons in a food processor and add the sugar and process for 2- 3 minutes so that the zest is very fine . In a bowl using a electric mixer mix the butter and the lemon sugar until smooth . Next add the eggs one at a time until each one is well incorporated then add the lemon juice and salt. Pour the mixture into a double boiler . Do not use a metal pot or a meatballs whisk or your lemon curd will pick up a tinny taste . Make sure the water is touching the bottom of the heat resistant glass bowl on top of the 2qt pan of hot water. Stirring constantly until thickened mine took around 15-20 minutes .You will want it to be able to coat the back of a spoon or reach a temperature 170 degrees.
2.
Pour into a bowl and let cool at room temperature and then cover with Saran and place in the refrigerator if using the next day or fill tart cups if using same day. To make the meringue : Place egg whites, salt and cream of tartar in a mixing bowl . With a electric mixer beat whites until soft peaks start forming then slowly start incorporating the sugar . Beat egg whites until,stiff peaks form . Places meringue in a pastry bag that has been fitted with a decorative tip fill the bag with the meringue and decorate the tops of the tarts.
3.
Preheat the oven to 350 degrees . Place the tarts on a baking sheet and place in the oven for about 10 minutes but watch them they are down when the tops are a nice light brown
4.
1.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 57g | |
| Recipe makes 16 servings | |
| Calories 179 | |
| Calories from Fat 65 | 36% |
| Total Fat 7.38g | 9% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 80mg | 27% |
| Sodium 66mg | 3% |
| Potassium 37mg | 1% |
| Total Carbs 26.9g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 23.76g | 16% |
| Protein 2.44g | 4% |
Comentarios
19 de Junio de 2014Editing on the website is still down so just in case anyone is interested here is how you make the tarts.
Preheat your oven to 350 degrees.
Spray a mini muffin pan nonstick spray.
Place the roll of cookie dough, flour and vanilla in a mixing bowl using your hands mix the dough until it is well blended. Shape the dough into 1 inch balls .
Place the balls into the muffin pan and push down with your thumb until the dough comes up the sides of the pan.
Bake for about 10-12 minutes or until golden brown.
Place on cookie sheet and let cool .
Gently lift out each tart I used a little cheese spreader knife to help.
Set aside on a baking tray to fill with the lemon curd and top with the meringue.
- 18 de Junio de 2014I accidentally deleted the tart part. Will put up as soon as the system comes back online in the editing area.
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