Yields: 40 pieces
[Part A: Shortcrust Tart]
Unsalted butter (x 120g) – cut into small pieces
Self-rising flour (x 200g) – sifted + extra for dusting
Sugar (x 1/2tsp)
Salt (x 1/4tsp)
Water (x 65ml)
4.5cm round cookie cutter
4cm metal tart moulds
Place flour, sugar, salt and butter in a large mixing bowl. Knead butter into dry ingredients till mixture resembles breadcrumbs.
Make a well in the center and add in water. Knead mixture into a smooth dough.
Preheat oven 200degC.
Cling-wrap worktop and flour surface. Place dough onto floured surface and roll out to a thickness of 0.5cm.
Using the cookie cutter, cut out as many circles as you can and gently press each sheet into the tins, against the sides and to the bottom. Trim off excess dough using the back of a dinner knife.
Gather the bits and pieces and knead them together. Re-roll and continue to cut out circles and repeat step 5 till you have too little dough to form a full circle.
Place small sheets of parchment paper into each tin and place baking weights over to prevent the tart from raising in the middle during baking. Dry beans and nuts work as well, I used green beans.
Bake tarts for 10mins or till the edges are brown.
Remove weights and bake for another 5 more mins. Remove tins from oven and allow them to cool till they are safe to touch.
Remove tarts from tins using the help of a toothpick and allow to cool completely on a wire rack.
[Part B: Lemon Curd]
Eggs (x 2)
Egg yolks (x 5)
Caster sugar (x 110g)
Lemon juice (x 110ml – about 3 lemons)
Zest of 1 lemon
Cold unsalted butter (x 60g) – cut into small pieces
Mini paper cases (x 30)
Place eggs, yolks, sugar, lemon juice and zest in a heatproof bowl.
Place bowl over a pan of simmering water. Balloon whisk mixture constantly till mixture thickens and form a custard-like texture.
Remove bowl from heat. Add in butter and whisk till butter has melted and fully incorporated.
Allow curd to cool slightly. Transfer curd into a piping bag and pipe curd into prepared tart cases.
Using the back of a dinner knife, smooth out the curd. Place tarts onto paper cases and chill till required.
[Part C: Meringue]
Egg whites (x 3)
Caster sugar (x 50g)
Preheat oven 220degC.
Place whites in a large mixing bowl and whisk till soft peaks formed.
Gradually add in sugar and whisk till sift peaks formed.
Transfer meringue into a large piping bag fitted with a round tip. Pipe meringue onto prepared lemon tarts.
Place tarts onto a baking tray and bake for about 2-3mins till meringue is browned.
Remove from oven and keep chilled.