April 2014

These tarts are the twins of " salted caramel tarts " that I recently published , in fact, the basis is the same , just change the content ... enjoy as well as to prepare them both to assess the most good !


Tartlets with lemon cream and meringue

Ingredients for the base:


180 g butter at room temperature

100 g of sugar

A pinch of salt

2 eggs

40 g of almond flour

320 g flour 00




We work quickly all the ingredients in a bowl ( or mix) pour the mixture on a pastry board and work until you form a smooth paste . We crush the dough , wrap in plastic wrap and we put it in the fridge for at least an hour.

After this time adagiamo Roll out the dough into the molds and shaped like a small pie. We place the molds in the fridge for at least 30 minutes making sure to lightly pierce the base with a fork.

Meanwhile, bring the oven temperature to 180 degrees.

Bake the stage for about 12 minutes or until it become golden brown .

Let cool stencils and then we remove the bases.


Lemon cream




120 of cream

4 lemons , juice and zest

120 g of sugar

12 egg yolks

120 g of butter




We combine in a saucepan the cream, lemon juice and zest . We put the saucepan on the fire off only when the mixture begins to boil .

In a bowl, combine the egg yolks with the sugar, work well with a whisk, add half the mixture to cream-based turn around and then pour the other half of the remaining mixture . Let the fire and stirring constantly bring everything to boil, filter it and add the butter.

Pour the cream thus obtained in a container and let cool .






2 egg whites

140 g of powdered sugar




Beat the egg whites with an electric mixer adding sugar three times.

The meringue should be shiny and well fitted.


Assembling the cake :


We fill each tart with lemon cream that we poured into a pastry bag for convenience .

We prepare another bag that fill with the meringue . As we like to decorate the tart with meringue and finally with a torch we color the meringue .

Decorate with lemon zest .