Blackberry Lemon Meringue Tarts

Blackberry Lemon Meringue Tarts

INGREDIENTS

For the crust:

• 1 1/4 cups All-Purpose Flour
• 1 teaspoon Kosher Salt
• 1 tablespoon Granulated Sugar
• 8 tablespoons Unsalted Butter
• 1/4 cup Ice Cold Water
• 4-6 Mini Tart Pans

Alternatively:

• 1 store-bought Pie Crust Blind-Baked in a 9′ deep-dish pie pan

For the lemon curd:

• 1 cup fresh Meyer Lemon juice
• 3 large Whole Eggs
• 3 large Egg Yolks
• 3/4 cup Granulated Sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1/2 teaspoon unflavored gelatin
• 3/4 cup Heavy Cream, cold

For the Boysenberry compote:

• 1 cup Tart Cherry Juice
• 1/2 cup Granulated Sugar
• 3 cups Stahlbush Island Farms Blackberries
• 1 cup fresh Boysenberries or Blackberries (about 1/2 pint)

For the meringue:

• 3 large Egg Whites, room temperature
• 1 cup Granulated Sugar
• 2 tablespoons Corn Syrup
• 1/8 teaspoon Kosher Salt

INSTRUCTIONS

For the crust:

1. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, and butter.
2. Beat on the first speed until the butter has been worked down into pea-sized pieces. 60-90 seconds. The dry mixture should clump together slightly in your hand when pressed together.
3. With the mixer running at the lowest speed, slowly drizzle in the water. Run the mixer for about 30 seconds after all the water is in to bring the dough together.
4. Remove the pie dough from the bowl, wrap tightly and refrigerate until firm, at least 30 minutes, up to overnight.
5. Preheat the oven to 425˚F.
6. Roll the chilled dough out on a lightly floured surface and cut to size to fit your tart pans.
7. Line each tart pan with the pastry dough. Alternatively, line one large tart pan or a deep pie dish.
8. Place a piece of parchment into each tart pan and fill the shell with beans, rice, or pie weights.
9. Bake for about 12 minutes until the shell begins to lightly brown and set. Remove the weights and bake 7-10 minutes longer until the shells are evenly browned and set in the pans.
10. Cool completely before filling.

For the lemon curd:

1. Set a strainer over a medium bowl; set aside.
2. Stir lemon juice, eggs, egg yolks, and sugar together in a heat-proof bowl.
3. Set the bowl over a large saucepan of gently simmering water (do not allow the bottom of the bowl to touch the water).
4. Whisk until mixture has thickened, the whisk leaves a path when lifted from curd, and an instant-read thermometer registers 175°, about 13-15 minutes.
5. Add the butter to curd one tablespoon at a time, whisking until completely blended between additions.
6. Strain the curd into a prepared bowl and press a piece of plastic wrap directly onto the surface of the curd to prevent skin from forming.
7. Chill the curd in the fridge until cold, about 2 hours. DO AHEAD Can be made 2 days ahead and stored wrapped tightly in the fridge.
8. To finish the curd filling, sprinkle gelatin over 2 tablespoons of water in a small bowl; let stand until gelatin is soft, about 10 minutes.
9. Using an electric mixer, beat cream until soft peaks form.
10. Add the gelatin mixture; continue beating cream until just before firm peaks form.
11. Fold whipped cream into lime curd.
12. Cover and chill until well set.

For the Blackberry compote:

1. Bring tart cherry juice, sugar, and 1/2 cup water to a simmer in a medium saucepan over high heat; reduce heat to medium and simmer until reduced to about 1/2 a cup, 20-25 minutes.
2. Add the frozen berries to the pot and stir to coat. Bring the mixture back to a boil for about 5 minutes.
3. Remove from the heat and allow the mixture to cool to room temp. Cover and refrigerate until well chilled, about an hour.
4. Spoon the lime curd into the prepared tart shells. Top with the compote and a few fresh berries. Chill 1 hour.

For the meringue:

1. If toasting meringue in the oven, preheat the oven to 450°. Alternatively, use a kitchen torch to toast the meringue.
2. In the bowl of a stand mixer fitted with a whisk attachment, place the egg whites in and beat until soft peaks form. Set aside.
3. Stir sugar, corn syrup, and 1/4 cup water in a medium saucepan over medium-low heat until sugar dissolves. Use a candy thermometer to keep track of the temperature of the sugar syrup.
4. Over medium-high heat, bring the mixture to a boil without stirring, occasionally swirling pan and brushing down sides of pan with a wet pastry brush, until a thermometer registers 238°, 6-8 minutes. Remove the pan from heat.
5. Meanwhile, beat whites in the mixer until soft peaks form. Beat in the salt.
6. Slowly pour the hot sugar syrup down the side of the bowl into the whites and beat until the meringue is firm and glossy. Continue beating until cool, about 4 minutes.
7. Spoon or pipe the meringue over the lime curd and compote.
8. Using a kitchen torch, gently toast the meringue. (Or bake until meringue is toasted in spots, 3-5 minutes)
9. Chill for 30 minutes before serving.
10. Tarts can be assembled up to 3 hours before serving.
11. Keep and serve chilled.