Miniature tartlets are always a great idea, and you will be especially delighted with refreshing lemon cream.
Lemon cream ingredients are:
180 g of white sugar
2 eggs and 2 egg whites
100 g butter
180 ml of water
For the tartlet base we need:
125 g flour
70 g butter
130 g of powdered sugar
For meringue (egg white cream) we need:
3 egg whites
100 g of powdered sugar
Put all the ingredients for the cream in a blender glass until the mixture is perfectly blended. The resulting mixture is placed in a pot over very low heat without stopping stirring until it thickens, taking care not to boil.
Then mix the flour with the creamy butter, but try not to knead it too much. When the mixture gets the consistency of bread crumbs, add 50 grams of powdered sugar and scrambled egg and form a homogeneous dough.
Make a ball, cover with plastic wrap and leave in the fridge for 30 minutes. Roll out the dough and cut out circles to line the individual molds and the bottom and edges. Cut off the excess edges, prick out both the bottom of the dough and the sides with a fork, and place in the freezer for 15 minutes. For that time turn on the oven to 180ºC. Place pieces of baking paper on the dough of each tartlet and fill with chickpeas or rice, so that it does not rise in the oven.
Bake for 15-20 minutes until the dough is golden brown.
For egg white cream
Whisk the egg whites until it is snowy with a few drops of lemon juice and a pinch of salt until you see the tops begin to form. Then little by little add the sugar and continue mixing until it is firm enough.
We put the cream in a pastry bag with a star nozzle (or in a plastic bag that we cut with scissors on the edge). Fill each miniature tart with lemon cream and garnish with meringue. Place the tartlets in the oven for a few minutes at 200ºC until the meringue is slightly browned (be careful not to burn it).
Let it cool and we can serve the tartlets. Enjoy!