Small Lemon Meringue Tart


Units %
Sweet Paste
Margarine New Mrs. J 386g 0
Fat Mandy's 386g 0
Icing Sugar 386g 0
Egg 77g 0
Pastarom Vanilla 8g 0
Cake Flour 1158g 0
Sweet Paste total 0
Condensed Milk 2286g 0
Lemon Juice 686g 0
Egg Yolk 229g 0
Red Cherry Topfil 800g 0
Fillings total 0
Egg White 343g 0
White Sugar 571g 0
Meringue 57g 0
Water 229g 0
Topping total 0

Working Method

Sweet Paste
  1. Beat Mrs. J, Mandy,s and sugar until light and fluffy.
  2. Add egg and vanilla essence slowly till dispersed then mix in flour on slow till sides of bowl are clear.
  3. Roll sweet paste ± 3 mm thick, cut with a cake ring and line small tart foils, trim edges.
  4. Bake sweet paste for ± 10 minutes until golden in colour at 210° C. Spread little red cherry piefilling on base.

  1. Mix condense milk, lemon juice and egg yolk together with a whisk on slow speed until mixture thickens.
  2. Pour ± 100g of filling into the par-baked bases and leave to thicken.

  1. For the topping dissolve the meringue powder in the egg whites and whisk up on fast speed gradually incorporating the sugar until mixture peaks.
  2. Pipe 30g topping onto filling, dust with icing sugar and flash tart in a hot oven for 5 minutes ± 230° C.

Baking Overview

About this recipe

Author: Chipkins Puratos

Complexity level:  


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