Click here to buy the perforated tart ring I used to make these. They’re basically magic!
A few tips to make these tarts:
For some extra intensity try adding the the zest or one or two lemons to a food processor along with the sugar. Pulse until the zest is in fine pieces and incorporated. Make sure to freeze the tart shells completely before baking. The best bake will be achieved with a perforated silicone mat and a perforated tart ring. You can make the decorative circles from white chocolate but tempering it is a real pain! Candy melts will be nearly foolproof. You can use a French meringue for the dollops instead of the Swiss. It’s faster and I doubt anyone will know the difference.
Can you make these tarts in advance?
Steps to assemble this tart
If you’ve tried this tart then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! IF YOU LOVE THIS RECIPE TRY THESE OUT! Chocolate Tart Fruit Tart
