Sunday Girl Tarts

Amy Mahon

Creamy, rich, lemony… you’ll love these mini tarts! This stacked dessert is perfect for summer because it’s no bake!

INGREDIENTS

1 5.3 ounce box Walkers shortbread cookies
1 package Thinsters Meyer Lemon Cookie Thins(or second box of shortbread cookies)
6 tablespoons butter, melted
1 package semi-sweet chocolate chips
1 10 ounce jar lemon curd
1 cup Silk (or regular) heavy whipping cream
1 cup sugar
1/2 cup water
4 egg whites
1/2 teaspoon cream of tartar

DIRECTIONS

Line a muffin tin with baking cups (preferably coated). Place cookies in a large Ziploc bag and crush with a rolling pin until they are mostly crumbs. In a medium bowl, add the cookie crumbs and the melted butter and stir to combine. Divide the cookie mixture evenly among the baking cups and press into an even layer. Place in the refrigerator while you make the chocolate ganache. Transfer semi-sweet chips to a medium bowl. Heat the heavy cream in a small saucepan over low heat until it just simmers. Pour over the chocolate chips and let sit for a minute then stir to combine. The chocolate mixture should be smooth and glossy. Layer the cookie crust with the chocolate ganache then transfer the muffin tin back to the refrigerator for 20 minutes or until the chocolate is set. Divide the lemon curd evenly among the baking cups and smooth over the chocolate. Transfer to fridge to set. While the tarts chill, prepare the Italian meringue. Combine the sugar and water in a medium saucepan and whisk to combine. Heat over high heat and cook until the sugar registers 240° F on an instant-read or candy thermometer. While the sugar heats, combine the egg whites and cream of tartar in the bowl of a stand mixer. Using the whisk attachment, set the mixer to medium speed and mix until soft peaks form. Slowly drizzle the hot sugar syrup into the egg whites while the mixer is running. Increase the speed to high and whip until desired stiffness is achieved. Spoon or pipe the meringue onto the tarts. Chill until ready to serve.

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This recipe and other stories can be found in our July magazine.