These tarts filled with lemon cream and cream cheese with meringue are impressive and delicious.

For 8 tarts:

Cookie base:

  • 100 g of cookies
  • 50 g hazelnuts, roasted
  • 1 tablespoon maple syrup
  • 3 tablespoons butter, melted

Lemon filling:

  • 3 beaten eggs
  • 2 yolks
  • 125 g of unsalted butter
  • 150 g of sugar
  • â…“ tsp lemon juice
  • Zest of 2 lemons

Cream cheese filling:

  • 250 g of cream cheese
  • 1 teaspoon fresh sage, chopped
  • 2 tablespoons of powdered sugar
  • 2 tablespoons of milk

Meringue:

  • 2 egg whites
  • 125 g of powdered sugar
  • 40 ml of water
  • 2 tbsp lemon juice
  • ½ teaspoon vanilla extract

How to make it:

We make the bases for the tarts by working in a blender first the biscuits, then the hazelnuts and add the liquids. Place in a tray with special positions.

Lemon filling:

Place a bowl over a pot of boiling water and melt the butter, sugar, lemon juice and zest. Beat the eggs and yolks and continue beating continuously until the mixture thickens. Pass through a strainer to remove the zest.

Cover with plastic wrap, set aside to cool, then refrigerate.

For the cream cheese:

  1. Mix all the ingredients together until they are homogeneous. Put in the fridge.
  2. Put the egg whites in the bowl of a mixer and start beating at medium speed. In a small saucepan, mix the water and sugar and put it on high heat.
  3. Boil the water and sugar together in a thermometer until it reaches 120°C.
  4. Lower the heat and slowly pour the hot syrup over the beaten egg whites and continue beating until it becomes thick, glossy and cool.
  5. Put the mixture in a piping bag with a small tip.
  6. Spread the cream cheese mixture evenly on the bottom of the cookie tart bases, until the day. Spoon the lemon filling over the cream cheese mixture.
  7. Place the meringue rosettes with the cornet and, if desired, lightly brown with a blowtorch.
  8. Refrigerate until ready to serve. Garnish with extra fresh sage, hazelnuts and lemon slices.