Lemon-Almond Tarts

Photo: Randy Mayor; Styling: Jan Gautro

If you don't have mini tart pans, make this dessert in a (9-inch) tart pan.

Yield: 8 servings (serving size: 1 tart)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Fat: 14.7g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.3g
  • Protein: 3.9g
  • Carbohydrate: 52.4g
  • Fiber: 5g
  • Cholesterol: 44mg
  • Iron: 1mg
  • Sodium: 182mg
  • Calcium: 37mg

Ingredients

  • 1/2 cup blanched almonds
  • 3 tablespoons brown sugar
  • 36 vanilla wafers
  • 1/4 cup butter, melted
  • Cooking spray
  • 1 (10-ounce) jar lemon curd
  • 3 large egg whites
  • 1/8 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup water

Preparation

  1. 1. Preheat oven to 400°.
  2. 2. Combine first 3 ingredients in a food processor; process until finely ground. With motor on, drizzle butter through food chute; process until blended. Press about 1/4 cup crumbs into the bottom and up sides of each of 8 (4-inch) tart pans coated with cooking spray. Bake at 400° for 10 minutes or until toasted. Cool.
  3. 3. Preheat broiler.
  4. 4. Spoon curd evenly into crusts. Place egg whites and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Combine granulated sugar and 1/4 cup water in a saucepan; bring to a boil. Cook, without stirring, until a thermometer registers 250°. Pour hot syrup in a thin stream over egg whites, beating until stiff peaks form. Spread egg white mixture over tarts. Broil 30 seconds or until lightly browned.
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