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Strawberry lemon ricotta tartlets (with meringue)

Bright drops of lemon curd and creamy vanilla ricotta are nestled in buttery tart shells to create the taste of summer in every bite. Top with fresh sliced strawberries and miniature meringues for a truly decadent dessert.
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Prep Time 1 hour
Cook Time 2 hours 30 minutes
Course Dessert
Servings 12 tartlets

Equipment

  • 1 medium mixing bowl
  • Hand or stand mixer
  • 1 rubber spatula
  • 1 baking tray
  • Parchment paper
  • Ziptop bags

Ingredients
  

Meringue drops

  • 2 egg whites
  • 1/8 tsp salt
  • 1/8 tsp cream of tartar
  • 1/4 cup (50g) granulated sugar

Sable Breton tart crust

  • 5/8 cup (75g) flour
  • 5/8 tbsp baking powder
  • 1/4 tsp salt
  • 4 tbsp (60g) butter, room temperature
  • 2 egg yolks
  • 1/2 cup (60g) powdered sugar

Topping

  • 1/2 cup lemon curd
  • 1/2 cup ricotta
  • 1 tsp powdered sugar
  • 1 tsp vanilla
  • 5 strawberries, sliced

Instructions
 

Make your meringue drops

  • Preheat oven to 200 degrees F and line baking tray with parchment paper
  • Using a hand or stand mixer with a whisk attachment, beat egg whites and cream of tartar together on low speed for about 1 minute. Switch speed to high and beat until soft peaks form, about 4 more minutes. Slowly add sugar and salt in batches. Continuing beating until stiff peaks form, about 2 more minutes.
  • Transfer meringue to piping bag and pipe small drops about 1 in. wide onto the parchment paper
  • Bake for about 2 hours until meringues are dry

Make your Sable Breton tart crust

  • Using your hand mixer or stand mixer fitted with paddle attachment, cream the butter and powdered sugar together until light and fluffy
  • Add egg yolks one at a time, mixing constantly
  • Sift together flour, salt, and baking powder. Add in batches to the butter mixture until fully incorporated
  • Transfer dough into a piping bag and pipe circles about 1 and 1/2 in. in diameter onto baking sheet or mini muffin tin in a spiral fashion. Your crusts should be about 1/4 in. thick
  • Freeze for at least two hours to set the dough
  • When your meringues are finished, change over temperature to 350 degrees Fahrenheit. Remove tart crusts from freezer and bake for 8-10 minutes.
  • Remove tart crusts from oven and allow to cool on a wire cooling rack before decorating.

Make your toppings

  • Mix together ricotta, vanilla, and powder sugar. Transfer to piping bag.
  • Thinly slice strawberries and transfer lemon curd to piping bag.

Decorate

  • Pipe alternating drops of lemon curd and ricotta onto a tart shell. Top with a meringue and strawberry slice
  • Serve immediately, otherwise the meringue may soften up.
Keyword lemon curd, piping, ricotta, Sable Breton, strawberry, tart