Lemon & Ginger Meringue Tartlets

Made using my cheat’s pastry, these Lemon & Ginger Meringue Tartlets are super easy to make, zingy in flavour and buttery in texture.
Lemon & Ginger Meringue Tartlets

What makes this recipe so easy?

  • My cheat’s pastry recipe. Buttery in flavour and crumbly in texture, my cheat’s pastry recipe will save you time and effort. No chilling, rolling or even blind-baking required! Just mix up the ingredients and use your hands to push it out into the tart tins.
  • Shop-bought lemon curd. Although homemade lemon curd isn’t difficult, I wanted this recipe to be super speedy so have used shop-bought. Just make sure you choose a good quality one, trust me it’ll be worth the extra pennies.
  • You don’t have to pipe the meringue. Instead of using a piping bag, you can simply spoon the meringue on top of the lemon tarts. Use the back of the spoon to make soft swirls.
Lemon & Ginger Meringue Tartlets

Recipe success tips for baking these Lemon & Ginger Meringue Tartlets

  1. Use the right-sized tartlet tins. The tartlet tins I used were loose-bottomed and 7cm in diameter, so pretty minature. If you use the same size you will be able to make 5 tartlets from this recipe. Don’t worry if your tins are slightly bigger, the recipe will still work just fine but you’ll just make a smaller batch.
  1. Make sure the pastry isn’t too thick. When you press the pastry out into the tartlet tins make sure it’s not too thick as it will puff up in the oven.
  1. How to test if the meringue is the correct consistency.
    • You want to reach the ‘stiff-peak stage’. Lift up your electric mixer, if the meringue stands up, hold’s it’s shape and doesn’t fall over on itself, then it’s ready.
    • Rub a pinch of meringue between your fingers, it should be smooth and not grainy.
Lemon & Ginger Meringue Tartlets

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Recipe: Lemon & Ginger Meringue Tartlets (makes 5)

Ingredients

For the pastry tartlets:

  • 80g unsalted butter
  • 100g white spelt flour or plain flour
  • 30g icing sugar
  • 1 teaspoon ground ginger
  • Pinch of salt
  • ½ teaspoon vanilla extract

For the filling:

1 jar of good quality lemon curd (either shop-bought or homemade)

For the meringue topping:

  • 1 medium egg white
  • 50g white caster sugar
  • ¼ teaspoon white wine vinegar
  • ¼ teaspoon vanilla extract

Method

Start by making the pastry tartlets

  1. Preheat oven to 180°C / 350°F / Gas mark 4.
  2. Lightly grease 5 tartlet tins (preferably loose-bottomed) with a bit of butter or cooking spray.
  3. Melt the butter in a small saucepan (or in the microwave) until it turns to liquid. Set aside to cool for 5 minutes.
  4. Meanwhile combine the flour, icing sugar, salt and ground ginger in a medium-sized bowl and stir together.
  5. Pour the melted butter into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a pastry dough.
  6. Divide the dough into 5, and press it into the base and sides of each tart tin. Prick the base of each all over using a fork.
  7. Bake for 10-12 minutes until golden. If the pastry has puffed up, use the back of a teaspoon to gently press it down whilst still warm.
  8. Leave the tartlets to cool at room temperature for 10 minutes.

Now fill the tarts

  1. Fill each tartlet to the top with lemon curd (roughly 2 heaped teaspoons per tartlet).
  2. Now leave the tartlets to cool completely at room temperature.

Meanwhile, make the meringue

  1. Crack the egg white into a medium-sized bowl. Whisk with an electric whisk for 3 minutes until bright white and thick.
  2. Now add the white wine vinegar, vanilla extract and half the caster sugar. Whisk until combined.
  3. Add the remaining caster sugar and whisk for 6 minutes until glossy white and the meringue is thick and holds its shape.
  4. Either spoon the meringue on top of the lemon curd or fit a piping bag with a small star nozzle and pipe meringue kisses around the edge.
  5. Lightly toast the meringue under a preheated grill for approx. 1 minute. Watch the whole time as they can burn very quickly.
  6. Leave to cool completely before carefully removing the tartlets from the tins.
  7. Serve with fresh berries and cream.

Your Lemon & Ginger Meringue Tartlets will keep in the fridge, in an airtight container, for up to 2 days.

Millionaire’s Salted Caramel Tart

Are you a fan of rich and indulgent desserts? If the answer is yes, then this Millionaire’s Salted Caramel Tart is the recipe for you!

The base of the tart is made using a shortbread dough, which is slightly different from traditional shortcrust. There’s no chilling, no kneading, no rolling or blind baking required, believe me when I say it’s as easy as pie to make! Once baked, the texture of the crust is very tender, almost like a shortbread cookie, which is a lovely nod to the classic millionaire’s traybake slice.

The shortbread crust is then filled with a layer of homemade salted caramel and topped with a layer of milk and dark chocolate ganache (I use both types of chocolate so it’s not too bitter). The final touches are a drizzle of salted caramel and sprinkle of sea salt flakes.

I was super happy to find a pot of Anglesey sea salt in the shops because it’s where my husband and I tied the knot last year! Millionaire’s salted caramel tart will now be another lovely reminder of our amazing wedding day.

Slice of millionaire's salted caramel tart
Millionaire's salted caramel tart cut into slices

Ingredients (makes a 9 inch tart / 10 slices)

For the shortbread crust:
200g plain flour
45 grams icing sugar
1/4 teaspoon salt
165g unsalted butter
3/4 teaspoon vanilla extract

For the salted caramel:
50g unsalted butter
50g light muscovado sugar
1 can (397g) of condensed milk
1/2 teaspoon salt

For the chocolate filling:
75g good quality 70% dark chocolate
75g good quality milk chocolate
25g butter
150ml double cream

Optional decoration:
Sea salt flakes

Method

Preheat oven to 180°C. Lightly grease a 8-inch tart tin (preferably with a removable bottom) with a bit of butter.

Start with the shortbread crust. Combine the flour, icing sugar, and salt in a small bowl and mix together. Melt the butter in a small saucepan (or in the microwave) until liquid. Pour into the dry ingredients and add the vanilla extract. Stir until all the ingredients come together to make a dough.

Press the dough evenly along the bottom and sides of the tart tin. Place the tart tin on a baking tray and bake for 15-18 minutes until golden brown. Remove and set aside to cool.

Now make the salted caramel. Heat the sugar and butter in a medium sized saucepan until melted. Pour in the condensed milk and bring to a rapid boil, stirring continuously for about 5 minutes until the mixture has thickened and is turns golden in colour. Stir in the salt and set aside to cool for 10 minutes.

Pour the salted caramel into the tart crust (saving 1-2 tablespoons to decorate with later) and spread it out into an even layer. Put the tart in the fridge to set.

Meanwhile, make the chocolate filling. Chop the chocolate and butter up into small pieces and place in a bowl. Pour the cream into a small saucepan and slowly bring to a boil on a low heat whilst stir occasionally. Once the cream has started to boil, pour it over the chopped chocolate and butter. Leave for 30 seconds and then slowly stir until everything has melted and the mixture is smooth.

Take the tart out of the fridge. Pour the chocolate filling on top of the caramel and spread it out into an even layer. Put the tart back in the fridge to set for two hours or overnight.

Now for the final touches! Drizzle the leftover caramel on top of the tart and sprinkle with sea salt. The tart is best served at room temperature and will keep in the fridge for up to 3 days.