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Strawberry Tart Recipe with lemon Meringue and Almond Crust

Looking for a delicious easy to make dessert? Try this mini Strawberry Tart Recipe with lemon Meringue and Almond Crust!
Course Dessert
Cuisine American, French
Prep Time 1 hour
Cook Time 30 minutes
Chill in Refrigerator 1 hour
Total Time 2 hours 30 minutes
Servings 12
Calories 538kcal
Author Chef Billy Parisi

Ingredients

For the Crust:

  • 1 cup of Bob’s Red Mill Super Fine Almond Meal
  • 1 cup of Bob’s Red Mill All-Purpose Flour
  • 12 ounces of cold unsalted butter
  • pinch of Kosher salt
  • 2 to 3 ounces of ice cold water

For the Filling:

  • 1 pint of sliced strawberries
  • juice of 1 lemon
  • 1 cup of sugar
  • 1 cup of heavy whipping cream
  • 8 ounces of mascarpone cheese
  • 3 egg whites
  • 1/8 teaspoon of cream of tartar
  • ¼ cup of powdered sugar
  • sliced strawberries lemons and mint for garnish

Instructions

  • Preheat the oven to 375°.
  • Crust: Add all of the ingredients to a food processor and process on high speed until it becomes like a meal. Remove the dough and roll it out on a clean surface dusted with flour until it is 1/8” thick. Make 12 circle rounds and then form them to small tart shells.
  • Dock the dough with a fork and par-bake in the oven for 15 to 20 minutes or until lightly browned and cooked. Set aside to cool.
  • Next, cook the strawberries, juice of ½ lemon and sugar in a medium size pot over medium heat until it becomes very thick, like a jam.
  • Transfer the mixture to a blender and blend on high until smooth. Chill completely in the refrigerator.
  • Add the heavy whipping cream to a standing mixer with the whisk attachment and whisk on high speed until stiff peaks are formed. Add in the mascarpone and mix until completely combined.
  • Next, fold in the strawberry sauce and the evenly add the filling to the cooled tart shells. Chill.
  • Add the egg whites, cream of tartar and powdered sugar to a standing mixer with the whisk attachment and whisk on high speed until very stiff peaks are formed.
  • After very stiff peaks are formed squeeze in the remaining ½ of lemon. Add the mixture to a piping bag.
  • Make a swirl on the top of the strawberry tart and lightly toast using a torch.
  • Garnish with strawberry slice, lemon wheel and mint.

Nutrition

Calories: 538kcal | Carbohydrates: 33g | Protein: 6g | Fat: 44g | Saturated Fat: 25g | Cholesterol: 107mg | Sodium: 35mg | Potassium: 111mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1269IU | Vitamin C: 23mg | Calcium: 74mg | Iron: 1mg