Lemon Berry Cream Tart with Whipped Mascarpone & Meringue
These Red, White, & Blue Lemon Berry Cream Mini Tarts are perfect to celebrate the 4th of July. Cream lemon filling is topped with vanilla whipped mascarpone cream, fresh berries, and meringue kisses. You can use the recipe to make 10 3-inch mini tarts or one large tart that’s perfect for entertaining.
“Berries and Meringue are the perfect patriotic red white and blue toppings for these lemon cream tart”
One of the best parts about these is that you can make everything ahead of time. Make everything up to 2 days ahead and then top of your tart just before serving. Store your meringue kisses in an airtight container and they will last over a week. Keep them away from excess mouistere to insure they stay crunchy.
The recipe below includes preparation for a 9-inch tart. If you would like to prepare mini tarts as pictured please follow the additional notes at the end. I used all the same ingredients in the amount listed but divided the crust and filling between 10 3-inch tart rings.
Lemon Berry Cream Tart with Whipped Mascarpone & Meringue
Pate Sucree Crust
1/2 cup unsalted butter, softened
1/2 cup powdered sugar
1 egg yolk
1 teaspoon vanilla bean paste
1 1/2 cup flour
pinch of salt
Lemon Cream Filling
1/2 cup freshly squeezed lemon juice
1 14oz can of sweetened condensed milk
4 egg yolks
Whipped Vanilla Bean Mascarpone
8 ounces mascarpone
1 cup heavy whipping cream (chilled)
1/2 cup confectioners sugar
1 teaspoon vanilla bean paste
Meringue Kisses
3 egg whites
3/4 cup sugar
Whipped Vanilla Bean Mascarpone: Add all of the ingredients to the bowl of a stand mixer and whisk using until it reaches soft peaks. Cover and chill until ready to use.
Pate Sucree Crust: Preheat the oven to 450 degrees F.
Cream together the butter and confectioners sugar for a full minute until it has lightened in color and is fluffy. Then add the egg yolk, salt, and vanilla mix until it comes together. Add the flour into the mixture gradually and mix until it forms a dough. It will start out dry and crumbly but keep going and it will all come together. Once the dough comes together, let rest for 5 minutes to firm up.
Then, roll the dough gently on a floured surface into roughly a 10-inch circle. Place the dough in a 9-inch tart pan and use your fingers to press the dough into the bottom and side. Pinch together any cracks. Use the side of a measuring cup to press the dough into the sides and cut off any excess from the top of the pan.
Generously dock the bottom and sides of the dough and par-bake for 8-10 minutes until it begins to brown.
Remove the crust, let cool while you prepare the filling, and lower the oven temperature to 350 degrees F.
Lemon Cream Filling: In a medium bowl, whisk together the egg yolks until smooth. Then, add lemon juice and sweetened condensed milk and mix until completely combined. Pour into the cooled crust and place into the oven to bake for 10-15 minute until just set.
Meringue Kisses: Preheat the oven to 200 degrees F, prepare a piping bag with the piping tip of your choice, and line a baking sheet with a silicone mat or parchment paper.
Add egg whites to the bowl of a stand mixture fitted with the whisk attachment, begin to whip until they are foamy and has lost it’s pale yellow hue. Then, gradually add in powdered sugar by the spoonful and whisk meringue until it reaches stiff peaks and is thick and glossy.
Once your meringue has reached stiff peaks, fill the prepared piping bag with meringue. Pipe out the kisses and bake for 40-50 minutes until stiff. The kisses are ready when they remove cleanly from the bottom of the pan.
Assembly:
Spoon the whipped mascarpone cream on top of the chilled tart and then top with berries and meringue kisses.
*** Mini Tart Notes
Crust: For mini tarts, after rolling out cut out 10 5-inch circles from your dough. You will need to re-roll your dough from scrapes to make all 10. Place you 10 tart rings on a lined cookie sheet. Use your fingers to press the dough into the bottom and side of the tart rings. Pinch together any cracks. Reduce the baking temperature to 350 degrees and bake until they just begin to brown.
Filling: Divide the filling between each tart. Adding approximately 45g of filling to each. Bake the tarts for 8-10 minutes or until just set.
