Lemon tartlets with Swiss meringue

Preparation

1. First we prepare the shortcrust dough. For this we introduce all the ingredients of the same in the glass and mix by programming 20 seconds at speed 4. We dump the dough on a piece of plastic wrap, cover and put in the refrigerator for at least 30 minutes.

2. We make the lemon cream. In the clean glass we add all the ingredients of the cream. We cook by programming 6 minutes, temperature 80º and speed 4. We pour the cream into a pastry bag with a clamp at the lower end and another at the upper end so that the mixture does not come out. Let it warm and put in the refrigerator for at least 30 minutes.

3. When the shortcrust pastry is solid enough, we roll it out between two baking sheets to prevent it from sticking. When we have an iron of approximately one centimeter we cut wafers with a ring. We place them on a tray and we take them to the fridge for 10 minutes so that they regain consistency.

4. Meanwhile we line the molds that we will use. I took some ceramic ones that I had at home. To prevent them from sticking to me in the oven, I lined them with aluminum foil and greased them with a little release spray. We can use butter or oil.

5. We stretch the wafers again until they are very thin and we place them on the molds, pressing with our fingers so that they are well compact. We remove the excess dough. Next we prick the dough with a fork, since these doughs tend to swell and create bubbles in the oven. We put a small weight on them. I made some aluminum foil bags filled with rice and placed them on top. You can see it clearly in the video.

6. We preheat the oven to 180º with heat up and down and without a fan. Bake about 20 minutes until we see the edges somewhat golden. Once ready, we can check the status of the base. If we see that it is still raw, remove the bags and leave in the oven for 5 more minutes. When they are golden, we take them out and let them cool.

7. We make the Swiss meringue. In the very clean, dry and fat-free glass, pour the reserved whites of the eggs used in the cream, the sugar and the pinch of salt. We program 5 minutes, temperature 70º and speed 2. In this step the sugar will dissolve and the salmonella will be eliminated from the egg. Once ready, we mount the whites. We place the butterfly on the blades and program 5 minutes at speed 3,5. If you see that the whites are not yet mounted, you can leave it longer.

8. We pour the whites mounted in a pastry bag with a star nozzle and reserve.

9. We proceed to the assembly. Cover the cold, unmould tartlets with the lemon cream just taken from the fridge. Next we decorate with the Swiss meringue. To do this, we will place the sleeve on the tartlets, pressing slightly to create a spiral from the inside to the outside in a clockwise direction. You will see it well in the video.

10. Finally we will use a blowtorch to lightly brown the surface. Enjoy them!