Lemon Curd Meringue Tart

(makes 1 large tarts or 12-15 tartlets)

Hmm.. shortcut pastry from scratch is definitely more time consuming than i initially thought (especially for tartlets!), though actually the last time i tried this i remember thinking the exact same thing, so clearly, time makes one forget the pain. This pâte sucrée recipe seems a favourite amongst food blogs so i thought i'd give it a go... was quite delicious but need to make sure it's a nice even thickness - no room for sloppiness here, d'oh!

However, upon request as a food bribe for a friend that i had been training with (congrats on finishing City 2 Surf!), i attempted this compilation of a Bourke St Bakery Recipe and some online googling, including Joy of Baking to see if i could make a scrumptious lemon curd meringue tart! Some alterations have been made, will need to try it again, but i guess it's all part of the learning curve and was a fun afternoon nonetheless with a new baking buddy! :)

Prep time: 2-3 hours

Cooking time: 30 min

Ingredients:
Pâte sucrée:
100g (3/4 C) plain flour
30g (1/4 C) icing sugar
pinch salt
60g cold butter
1/2 T cold water 
1/2 egg yolk
1 egg, lightly beaten, for brushing

Lemon Curd:
6 egg yolks
100g caster sugar
1/2 C lemon juice
150mL cream
Lemon rind

Meringue:
6 egg whites
1/2 C + 2 T caster sugar
1/2 tsp cream of tartar

Method:
To make the pâte sucrée;
1. Process flour, icing sugar and a pinch of salt in a food processor to combine, add butter and iced water, process until mixture resembles fine crumbs. 
2. Add yolk, process to combine, turn onto a work surface and knead to bring together. 
NB. The mixture is very crumbly, may need a bit of extra water to help it stick together.
3. Divide the dough into 2 balls and form each dough into a disc (if making tartlets). Wrap each disc in plastic and refrigerate, for at least 30 min (ideally 2 hours).
4. Preheat oven to 180°C and spray the tart tin with spray oil.
5. If making tartlets, divide the dough into 8 pieces. Roll out each piece on a lightly floured surface to 2mm thick and line tart shells. Trim edges and refrigerate to rest for about 30 minutes. Reroll remaining pastry into a ball and roll out to make as many tarts as you can. 
If making a large tart, then just roll out to the dough to 2mm thick (be careful not to make it too thin!) and gently place into the tart tin, removing the excess dough and pressing in the dough to flatten. Pierce the bottom of the tart with a fork, then let it rest for 20-30 min the fridge.
7. Blind bake tart shells (pierce, line and weight) until light golden, for about 15-20 minutes (less for the tartlets). Remove paper liners and weights, brush shells with egg wash. Bake again until crisp and golden, about 4-5 minutes (if using convection, turn the fan off). Remove pastry shells from tart tins and cool on a wire rack.

Whilst the shells are resting, make the lemon curd;
8. Whisk egg yolks, sugar and lemon juice in a large glass or metal bowl continuously for about two to four minutes or until sugar dissolves. Whisk in the cream. 
9. Place the bowl over a saucepan of simmering hot water (do not allow the bowl to touch the water).Whisk continuously for about 10-20 minutes over high heat until the mixture thickens.
10. Remove from the heat and cool covered in the fridge to thicken.

Now, move on to the meringue:

11. Beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form.

12. Gradually add the sugar and continue to whip until stiff peaks form.

Assembling:

13. Bake the tarts with the lemon curd for 5-10 minutes until mostly firm but slightly wobbly in the middle.

14. Starting from the outside, spread the meringue over the top with the back of a spoon, gently pressing down on the meringue to get rid of any air pockets and to make sure all the lemon curd is covered with the meringue and meringue reaches the edges of the tart (approx 2-3cm high). Swirl the meringue making a few decorative peak, or for the tartlets you can pipe it in. 

15. Return the tart to the oven and bake for about 10-15 minutes or until the meringue has nicely browned. 

Alternatively, if you have a flame-torch then you can add meringue and torch it to caramelise the peaks.

NB.  Torch the meringue just before serving to ensure it's crisp and crunchy!