Tarts With Meringue Filling

• 2 cups of flour
• 2 sticks of butter(room temperature)
• 1/2 cup sugar
• 1.5 eggs(1 egg, 1 egg yolk)
• dash of salt

1. Put soft butter into the mixer bowl, add salt and sugar, and beat at medium speed until smooth. Add egg and egg yolk, continue to beat another minute and, going to low speed, add flour. Knead the dough for a minute
   Put the dough on the table, lightly mix it
   The dough is ready for further processing. If you strictly follow the recipe, the products of pastry will be very tender and tasty.
2. Preheat oven at 400 F
3. Take each of the small pieces of dough and place into tart molds press and spread out the dough to fit the tart molds
4. https://www.bedbathandbeyond.com/store/product/mrs-anderson-39-s-baking-reg-fluted-3-inch-round-tartlet-molds-set-of-4/5153891?keyword=tarrt-molds
5. Bake in a preheated oven to 350 F for about 15-20 minutes, or until golden.
6. Allow mini tarts to cool
7. While tarts are cooling lets make the cream
8. makes about 40

Italian meringue

• 3 egg whites
• 3/4 cup sugar
• 50 ml of hot water
• 1/2 tsp of lemon juice
• 1/2 tsp vinegar
• use any jam you like

1. Make the sugar syrup: In a medium saucepan, combine 3/4 cup of sugar with 50 ml of hot water and set over medium heat, stirring to dissolve the sugar. Boil the sugar with the water to the soft ball stage, 230 f add the lemon juice let it boil to 248 then remove from heat.
2. Meanwhile, in the clean bowl of a stand mixer fitted with the whisk attachment, whisk the egg whites with 1/2 tsp vinegar on high speed until foamy.
3. Slowly stream the hot sugar syrup down the side of the bowl into the egg whites with the mixer running on high speed. Whisk until the meringue forms soft peaks and the bowl feels slightly warm to the touch. When you lift the whisk up, the meringue should still be warm and hold its shape.

1. Place 1/2 teaspoon of jam onto the bottom of a tart of your choice and frost with a large piping tip of Wilton 1M tip. Refrigerate.
2. Store unfilled shells for up-to 2 weeks in an airtight container or freeze.