Makes Eight 4″ Tartlets
1 Recipe Pate Sucre
1 Recipe Lemon Curd
1 Recipe Italian Meringue
To Assemble the Tarts
Divide the Pate Sucre into 8 equal pieces. Roll each piece, one at a time, into 6 inch rounds, 1/4 inch thick and gently place into the 4″ tart pans with removable bottoms. Press the dough into the sides and bottom of the tart pan and with the rolling pin, roll over the tart pan to trim the dough.
Prick the bottom of each tart with a fork and refrigerate for 30 minutes before baking. Place a round piece of foil in the bottom of each and bake for 10 minutes. Remove the foil and bake for another 10 minutes until the shells are golden brown. Rotate the pan when removing the foil round. (The reason for the foil round is to keep the pastry from puffing up.)
Remove the tartlets from the oven and cool completely on a wire rack. (You can bake the tartlets the day before.) Store on the counter uncovered.
When ready to serve, fill each tart with the Lemon Curd and top with some of the Italian Meringue. Brown the meringue with a kitchen torch or place under a preheated broiler and cook the meringue until lightly browned. Keep your eye on them as it takes only seconds to brown the meringue.
