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1
To prepare the crust, preheat the oven to 350 degrees.
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2
Butter 8 tartlet pans and set aside.
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3
Put the confectioners' sugar, salt, flour, almonds, and almond extract in the bowl of a food processor and process to mix.
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4
With the machine running, add in the butter in the feeder tube about 2 Tbsp.
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5
at a time.
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6
Process till the dough collects on top of the blade.
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7
If the dough is too soft and sticky to handle, cover it in plastic wrap and chill till it is firmer and less tacky.
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8
Press the dough into the prepared tartlet pans and bake in the oven till golden, about 20 min.
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9
Remove from the oven and let cold.
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10
To prepare the curd, put the lime juice, zest, sugar, and egg yolks in a metal bowl, and whisk together.
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11
Add in the butter and place over the gently simmering water.
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12
Whisk till the curd thickens and coats the back of a spoon.
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13
Pour into prepared tartlet shells.
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14
Pile the fresh Boysenberries in a pyramid on top of each tartlet.
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15
To prepare the meringue, put the egg whites and cream of tartar in the bowl of a heavy-duty mixer and mix on high speed till the egg whites are very fluffy.
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16
With the machine running, add in the sugar about 1 Tbsp.
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17
at a time till all of the sugar is incorporated.
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18
Continue to whip on high speed till the whites are shiny and stiff peaks form.
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19
Place the meringue in a pastry bag fitted with a star tip and pipe strips of meringue over the Boysenberries.
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20
To brown the outside of the tartlets, place the tartlets on a broiler pan and brown under the broiler for 2 to 3 min.
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21
Alternatively, brown with a propane torch held 6 inches away from the tartlets.
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22
Set tartlets on individual plates and serve immediately.
