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1
In a small, heavy saucepan, stir together the granulated sugar and lemon juice.
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2
Cook over high heat, washing down the side of the pan occasionally with a wet pastry brush.
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3
Reduce the heat to moderate and pour in the heavy cream in a thin stream, stirring; watch out for splatters.
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4
Bring to a boil, washing down the sides of the pan; boil over moderately high heat for 3 minutes.
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5
Pour into a bowl.
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6
Place the chopped chocolate in a small bowl.
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7
Bring the cream to a boil.
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8
Pour the hot cream over the chocolate and stir until melted.
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9
Scoop six 1/3-cup balls of coffee ice cream onto a plate lined with plastic wrap and freeze while your proceed.
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10
Preheat the oven to 350.
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11
In a food processor, finely grind the chocolate wafers with the confectioners' sugar; transfer to a bowl.
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12
Stir in the melted butter.
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13
Spoon 3 tablespoons of the crumbs into the center of six 3-inch fluted tartlet pans.
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14
Press the crumbs firmly and evenly on the bottom and up the sides of the pans.
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15
The crusts should be about 1/4 inch thick.
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16
Place the crusts on a baking sheet and bake for 10 minutes.
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17
Transfer to a rack to cool.
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18
Slip the tartlet shells out of their pans and place on a baking sheet lined with parchment paper.
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19
Place an ice cream mound in the center of each tartlet.
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20
Freeze.
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21
Spoon about 2 tablespoons of the caramel sauce onto each of 6 warm dessert plates.
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22
Dot or swirl the chocolate sauce onto the caramel sauce.
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23
Preheat the oven to 500.
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24
Place the egg whites and superfine sugar in the large bowl of a standing electric mixer and set it over a saucepan of barely simmering water; don't let the bottom of the bowl touch the water.
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25
Whisk the whites vigorously until warm.
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26
Then beat the egg whites with the mixer at high speed until foamy.
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27
without stopping the machine, add the cream of tartar and beat until stiff and glossy, about 5 minutes.
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28
Remove the sheet of tartlets from the freezer.
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29
using a metal icing spatula or a pastry bag fitted with a #5 star tip (about 1/2 inch), completely cover the ice cream with meringue, sealing at the rim of the tartlet shells.
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30
Bake the tartlets for about 1 minute, or until the meringues are nicely browned; watch carefully.
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31
Immediately place on the prepared dessert plates and serve.
