Halloween tartlet with lemon curd

Ingredients :

4 Ready-to-fill Trendy shell tartlets

1 bottle of speculoos crumble

Ingredients for the Lemon Curd :

220 g lemon juice

3 lemon zests

250 g caster sugar

160 g butter

2 sheets of gelatine

6 eggs

Ingredients for the meringue :

3 egg whites

100 g sugar

a few drops of lemon

To prepare the Lemon Curd:

Cut the butter into small pieces and set aside.

Place the gelatine leaves in a large bowl of water.

Grate the zest of 3 lemons (be careful with the quality of the lemons, preferably use untreated lemons).

Place the zest in a saucepan with 125g sugar and the lemon juice.

Heat gently.

Whisk the eggs with the remaining sugar until pale.

Add the hot lemon juice to the eggs and mix vigorously.

Place in a saucepan over a low heat and leave to thicken for 2 to 3 minutes. (Stir well to avoid the mixture sticking to the pan).

Remove from the heat and add the gelatine.

Add the butter and blend until smooth.

Fill the trendy tarts with the lemon curd.

Set aside in a cool place.

Prepare the meringue:

Whisk the egg whites with a few drops of lemon.

When the egg whites begin to stiffen, add the sugar.

Whisk vigorously to obtain a glossy meringue.

Pipe the meringue into a piping bag.

Cover the tarts with the meringues and place in the oven.

The meringue should harden but the tartlet should not brown.

Remove the tartlets and brown the meringue with a blowtorch.

Leave to cool.

Decorate with jelly beans, then sprinkle with speculoos crumble just before serving.

Our blogger's tip:

To save time, lemon curd can be bought in supermarkets. Homemade lemon curd can be kept for several weeks in a glass jar in the fridge.