Step 1

Place egg lemon juice, egg yolk and sugar in a heatproof bowl over a pan of simmering water (double boiler) and cook the curd over medium-high heat whisking constantly. Whisking is important to avoid egg yolks from curdling

Step 2

After about 8-10 minutes the mixture starts to thicken like custard (mixture will reach around 80C /176F)

Step 3

Remove from heat, pour the cooked curd through a sieve

Step 4

With a rubber spatula mix in room temperature butter in small chunks s one by one, makes sure each chunk is fully incorporated before adding the next. Hand blend

Step 5

Fold zest in

Step 6

Let the curd cool before using it as a filling

Step 7

Sift together dry ingredients; flour, icing sugar, almond, salt

Step 8

Add very cold butter cubes and rub the mixture between your hands until it becomes a sand like consistency

Step 9

Add egg into the mixture and mix with your hands just until the dough comes together

Step 10

Knead with the palm of your hand for a minute or two (do not over knead and do not use mixer) just until the dough becomes smooth

Step 11

If the dough is too warm and sticky, place it into the fridge for 10-15 minutes first. Otherwise continue with rolling the dough out into 2mm thickness between two Silicone baking mat.

Step 12

Place the dough into the freezer for 15 min in between the two Silicone baking mat. Do not remove the mat at this point

Step 13

Prepare your oven rack with the Perforated "air" baking mat and Perforated tart rings on top

Step 14

Take the dough out from the freezer and using one of the Perforated tart rings, cut out 8 circles - this will be the bottom of your tart crust. Carefully move the dough circles with the help of an Offset spatula and place them into the rings one by one

Step 15

If at any point the dough gets too warm to work with, pop it back into the freezer for 5 minutes. You might need take the dough in and out of the freezer many times. It is extremely important to work with a dough which is cold enough to be able to handle (so not sticky) but not too cold which would result in breaking it

Step 16

Cut 8 long stripes out of the dough, this will be the side of the tart

Step 17

Carefully place the stripes into the ring one by one. Press each stripe onto the ring so it sticks to it

Step 18

Place the Perforated tart ring with the pastry dough in them into the freezer for 2 hours

Step 19

Pre-heat oven to 160C / 320F

Step 20

After 1 hour take the pastry dough with the rings on them out and trim them with a sharp knife

Step 21

Bake for 20 min then carefully remove the rings and bake for another 5 -10 min until golden brown. Let them cool on the Perforated "air" baking mat before filling

Step 22

Let tart cases fully cool before filling them

Step 23

Fill each tart case with lemon curd up to the edge

Step 24

Let the tarts set in the fridge for min 4 hours

Step 25

Make the Swiss meringue as stated in the recipe: Place egg white and sugar in a heatproof bowl over a pan of simmering water (double boiler) and heat the mixture over medium-high heat whisking constantly until reaches 70C / 158F . Whisking is important to avoid cooking the egg white

Step 26

Once sugar fully dissolves, move egg white sugar mixture into your Stand mixer and start whipping the meringue on low speed then increase to medium /high. Add in lemon juice after 1 min. Continue beating the meringue up on high volume until stiff shiny peaks. This can take up to 5-10 minutes

Step 27

Pipe or spoon Swiss meringue on top of the tart. There are several ways you can place the Swiss meringue on top, choose your preference

Step 28

To make the meringue crumb: Make Swiss meringue, color it to yellow, bake it and crush it. More details about baking Swiss meringue in here

Step 29

To make the chocolate disk: Melt and temper white chocolate, color it to yellow and cut out small circles. More details about making chocolate disk in here