These tarts are super cute and just as delicious. You will not be able to stop eating them. Although it takes some extra patience, it is definitely worth it. This recipe makes about 48 tarts and they were all gone in an hour! Hope you enjoy this sweet treat.
- 3 ounce cream cheese, room temperature
- 1/2 cup butter, cold
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 4 large egg yolks
- 1/4 cup lemon juice
- 2 tablespoon lime juice
- 1 tablespoon lemon zest
- 3 tablespoons unsalted butter, cubed at room temperature
- 1/2 cup plus 2 tablespoons water
- 1 tablespoon cornstarch
- 3 egg whites
- 1 teaspoon vanilla extract
- pinch of salt
- 6 tablespoons sugar
- Beat cream cheese and butter until fluffy, blend in flour and salt. Refrigerate for 1 hour.
- Grease a mini cupcake pan. Roll dough into 1/2 inch balls and form around the inside of each cupcake compartment. Bake at 350 degrees for 8 minutes. Add filling.
- In a medium saucepan combine sugar, cornstarch, and yolks. Whisk constantly over medium-low heat until mixture is smooth and sugar is dissolved. Add the lemon and lime juice and zest; continue to cook until the mixture thickens and is just about to simmer. (app 3 to 4 minutes) Remove from heat.
- Whisk in butter a little at a time, until completely melted. Let cool completely and then fill each tart. Bake at 350 degrees for 5 minutes. Let cool slightly. Pipe on meringue.
- Combine water and cornstarch in a saucepan until smooth. Cook and stir until thickened and clear, about 2 minutes.
- Meanwhile, whisk the egg whites, vanilla, and salt in a large mixing bowl on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high speed until stiff glossy peaks form and sugar is dissolved. Then, gradually add cornstarch mixture, beating on high. Pipe onto tarts.
- Broil tarts for 1 to 2 minutes, just to brown them slightly. Serve. Store in air tight container for up to 3 days.
- Dough: The most important thing about making dough is the cold butter. Normally when baking you should always use room temperature butter, but dough is an exception. It helps give the dough that great crumbly texture that we all love so much
- Filling: The key to a good lemon filling is patience. When on the stove, you must wait until the mixture thickens and yes you will be able to tell the difference. Also, the butter this time should be at room temperature so the butter can be easily incorporated into the filling.
- Meringue is definitely the trickiest part of this dessert. The most common way to ruin a meringue is by overbeating your egg whites, however; you need to beat them long enough to get stiff peaks. When you put the back of a spoon to your meringue and there is a straight point at the tip this is called a stiff peak. Soft peaks are when the back of the spoon has a point but it is slightly wilted over.
- How do you put the meringue on the cupcakes? Well, I use a disposable pastry bag that you can find at Michael’s where you can buy them in bulk. Using a pastry bag makes the process quicker and look pretty. However, a plastic sandwich bag does just as well here. Just fill the sandwich bag with the meringue and cut a hole in the corner of the bag and start piping. Also, you can use a spoon, however; this method can be time consuming and a bit frustrating because the meringue doesn’t just slide right off but you can definitely make it work this way, too.