-
1
["CRUST
-
2
In a bowl combine all purpose flour and salt.
-
3
In another bowl, combine butter, sugar, and ground almonds. Add the first egg and mix thoroughly. Stir in the flour and form into a ball. Shape into a disc, cover in plastic wrap and refrigerate for 1 hour.
-
4
Divide the dough into six pieces, roll each piece into a 1/4 in thick disc. With each disc of dough, line a 4in round and 3/4in deep tart pan with removable bottom. Refrigerate for 30 minutes.
-
5
With the rack in the middle position, preheat the oven to 400F
-
6
Bake for 15 min or until the crusts are golden brown. Let cool on a wire rack.", "CURD
-
7
In a saucepan off the heat, combine all the ingredients, except for the butter.
-
8
Bring to a boil over medium heat, stirring constantly with a whisk, making sure to scrape the bottom of the pan and simmer for 30 seconds. Strain and let cool.
-
9
In a blender or food processor, puree the cooled lemon curd and butter until smooth. Scrape a few times.
-
10
Pour into the cooled crusts. Cover the tarts with plastic wrap directly on the curd and refrigerate for about 2 hours or until the curd has set.", "FRENCH MERINGUE
-
11
In a bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form.
-
12
Gradually add the sugar, beating until stiff peaks form. Spread the meringue on the cooled tarts, covering the whole surface to the edge of the crust.
-
13
Caramelize the meringue using a small culinary torch, if you don't have a torch, place tarts under the broiler for a SHORT time to get some colour.", "See thekitch.com on how to make meringues.
-
14
http://www.thekitchn.com/baking-school-day-4-meringue-222482"]
