Lemon curd meringue tarts

I was thinking about this recipe a lot of time and finally I made!
I love Mimi recipes, but I think is the first Im sharing, always her recipes are lovely, simples and exactly!

Source: Manger

Lemon  curd meringue tarts
(makes about 8 small tarts)

. "The base is a Breton sablé biscuit, so rich and buttery and slightly flavoured with rum. And  then covered with lemon custard and an Italian meringue on top." (from Mimi)

For the sablés
250 g/ 2 cups plain flour
130 g/ 2/3 cup fine sugar
240 g/ 1 cup unsalted butter
1 pinch / salt
2 egg yolks
1 tsp dark rum
1 teaspoon vanilla extract
1 egg yolk, for the eggwash
A bunch of redcurrants/groseille – to garnish

Method

On a  bowl, mix all the ingredients together until you get a smooth dough. 
Shape into a ball, wrap in cling film/ plastic wrap and refrigerate for a least 1hours. 
On a floured surface, roll out the dough and cut out 8-10 cm circles . 
Brush the sablés with eggwash. Bake on a parchment lined baking tray in a preheated oven 180°C/ 350 F for 20 minutes or until golden brown. Leave to cool on a pastry rack.


For the lemon custard
Juice of 3 lemons
80 g/ 1/3 cup unsalted butter
130 g/ 2/3 cup granulated sugar
3 eggs

Method
Squeeze the lemon juice. Pour into a saucepan, add the sugar and whisked eggs. Whisk gradually, adding the butter, until mixture becomes thick like a custard on a medium to low heat. Take off the heat and leave to cool completely. 


For the Italian meringue
4 egg whites
250 g/  1 ¼ cup granulated sugar
1/2 tsp vanilla extract
80 ml/ 1/3 cup lukewarm water
1 pinch of salt

Heat the water and sugar in a saucepan on a medium to high – bring to a boil.
 Stir until all the sugar has dissolved and has thickened to a syrupy consistence and has reached a temperature of 120°C. Beat the egg whites until soft peaks.
 Increase the speed and pour the syrup in a slow stream. Lower the speed and continue to whisk until the mixture has cooled, about 8 to 10 minutes. 
The mixture should be thick and glossy.

Transfer lemon custard into piping bag and pipe a small ball (size of a ping-pong ball) in the center of the sablé.

Transfer meringue mixture to another large piping bag and pipe small meringue shapes on top of sablé and lemon custard, starting from the bottom sides. Brown with a blow torch.

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En español
Tartas de merengue y limón

Estas tartas de limón y merengue son una delicia.
Mucho tiempo que las quería hacer pero simplemente no las
había podido hacer, (por qué marzo será tan de locos?)
Ha sido muy agitado.
Bueno Mimí es una persona maravillosa (mitad francesa y mitad americana) y hace unas recetas estupendas)
y de ahí saqué una de sus recetas.
Mimí vive gran parte del tiempo en el campo en una casa antigua y le encanta cocinar.

Ingredientes

Para la masa sablé