Mini Lemon Meringue Tarts

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    1hr 5mins
  • Serves icon
    Serves
    24
  • Calories icon
    Calories
    153

These delicate little lemon meringue tarts are perfect for any afternoon tea. The combination of buttery pastry with tangy lemon curd and finished with sweet toasted French meringue make this recipe utterly delicious. Use a blowtorch to toast the meringue or place under a hot grill for a few seconds. This quantity of dough makes 24 mini tarts, however, if you prefer to make 12 mini tarts, simply wrap any leftover dough in plastic wrap and place it in the freezer for up to 1 month. For 12 mini tarts, just half the quantity of lemon curd and meringue required.

recipe updated Jun 1, 2023

Ingredients

  • Butter icon
    Butter
    125 g
  • All purpose flour icon
    All purpose flour
    225 g
  • Caster sugar icon
    Caster sugar
    230 g
  • Egg icon
    Egg
    1
  • Lemon curd icon
    Lemon curd
    300 g
  • Egg white icon
    Egg white
    90 g

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Whisk
  • kCook icon Plastic wrap
  • kCook icon Rolling pin
  • kCook icon Cooking Chef XL
  • kCook icon Mini muffin pan - 24-hole
  • kCook icon Jug
  • kCook icon Piping bag
  • kCook icon Cooking chef xl bowl
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Piping bag

Step preview

  1. Attach the Creaming Beater
  2. Add all purpose flour and butter to the Cooking Chef XL Bowl
  3. Lift the Cooking Chef head and fit the heat shield
  4. Mix with splashguard fitted - 1 min, Speed Min
  5. Add caster sugar and egg to a clean jug
  6. Mix until combined
  7. Pour sugar mixture into Cooking Chef XL Bowl
  8. Mix with splashguard fitted until combined - 30 sec, Speed Min
  9. Transfer dough to work surface
  10. Wrap with plastic wrap
  11. Chill in fridge - 20 min
  12. Pre-heat oven - 160°C
  13. Transfer dough to lightly floured surface
  14. Roll out until 2mm thick
  15. Cut into rounds
  16. Transfer pastry to mini muffin pan
  17. Prick the pastry with a fork
  18. Line with parchment paper
  19. Fill with baking beans
  20. Bake - 10 min, 160°C
  21. Remove the parchment paper and baking beans from the pastry
  22. Bake - 5 min, 160°C
  23. Remove from oven and let cool
  24. Once cooled, transfer to a baking tray and set aside
  25. Add lemon curd to a clean piping bag
  26. Pipe cream onto cake
  27. Chill in fridge until needed
  28. Clean Cooking Chef bowl
  29. Attach the Whisk
  30. Add egg white to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted until foamy - 1 min, Speed Max
  32. Add caster sugar to the Cooking Chef XL Bowl gradually while machine is running
  33. Mix with splashguard fitted - 5 min, Speed Max
  34. Transfer meringue to piping bag
  35. Pipe meringue onto cake
  36. Toast lightly with blow torch
  37. Serve
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