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1
On a lightly floured surface, roll out dough to an 1/8-inch thickness.
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2
With a sharp paring knife, cut out rounds of dough using a tartlet pan as a guide, leaving a 1/2-inch border around the edge.
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3
Fit the dough into tartlet pans, and lightly prick the bottom of the dough in each pan all over with a fork.
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4
Place the tartlet shells on a rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
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5
Meanwhile, preheat the oven to 350F.
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6
Bake tartlet shells until light golden brown, about 10 to 12 minutes for 3-inch tartlets, or 12 to 14 minutes for 4-inch ones.
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7
Cool completely on a wire rack.
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8
Remove the shells from the pans and set aside.
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9
When ready to serve, place desired curd in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806), and pipe into the cooled tartlet shells to fill.
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10
(Use about 1 tablespoon for 3-inch tartlets, about 2 tablespoons for 4-inch ones.
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11
You may have some curd left over; reserve it for another use.)
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12
In the heatproof bowl of an electric mixer, combine the egg whites, sugar, and salt.
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13
Set the bowl over a saucepan of simmering water (do not let bowl touch water); whisk until the mixture registers 140F on an instant-read thermometer and sugar is completely dissolved.
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14
Transfer to the mixer, and beat on medium-high speed with the whisk attachment until stiff, glossy peaks form, about 7 minutes.
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15
Transfer the meringue to a pastry bag fitted with a clean 1/2-inch plain tip.
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16
Pipe the meringue around the edge of the 4-inch tartlets, forming mounded peaks.
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17
(Alternatively, spoon the meringue over the curd, and swirl with a small offset spatula, or leave meringue off some tartlets altogether.)
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18
Using a kitchen torch, lightly brown the meringue.
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19
(You can also briefly run the tarts under the broiler.)
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20
The tartlet shells can be baked a day in advance and kept in an airtight container at room temperature.
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21
Once filled with curd, tartlets can be kept in an airtight container in the refrigerator for up to 2 days.
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22
Prepare the meringue and finish the tartlets just before serving.
