[I could not find this recipe on Martha’s website, but you can find many recipes for fruit curd, tart dough, and meringue if you simply search there. Here’s why I don’t include the recipes in my posts.]
These are quite good, almost entirely due to the fruit curd, which is absolutely delicious.
The MSBH’s recipe for tart dough provides the pastry for the individual shells. These are shaped into tartlet pans, pricked, and chilled before blind baking.
Once baked, the shells slip out of the pans quite easily. I stacked them and stored them in an airtight container overnight, allowing me to split the time the recipe takes over two days.
The MSBH contains four different recipes for fruit curd (lemon, lime, grapefruit, and passion fruit). I opted to make two of the flavors: lemon and grapefruit.
The eggs, sugar, fruit juice, and zest are cooked about 10 minutes until thick and bubbly, then removed from the heat. Butter and salt are stirred in.
The curd is then strained.
The grapefruit version has some extra grapefruit zest mixed in at the end. Even though I made it with red grapefruit juice, the curd still cooks up quite yellow. It was indistinguishable from the lemon curd except for the pieces of grapefruit zest mixed in.
Once strained it is refrigerated to set. It’s a very easy process and resulted in smooth, pretty, unbelievably delicious fruit curd. I wanted to just eat it all up with a spoon! (Both flavors were amazing; if I had to pick a favorite I would say the grapefruit was a little bit better.)
Once the curd had set, I filled the tart shells. The recipe says to use a pastry bag to pipe the filling into the shells, but I simply used a spoon.
Then I made the meringue topping by cooking egg whites, sugar and salt in my heatproof mixer bowl and then whipping the cooked mixture on high speed.
The meringue is then transferred to a pastry bag so that it can be piped onto the tartlets.
Much as with icing and cake decoration, my meringue-making skills and application method leave a lot to be desired. It’s simply an area of baking I don’t have a lot of experience in.
The meringue is the browned with either a pastry torch or the oven broiler. I opted to use my toaster oven’s broiler and it worked quite well.
If I were catering an event for Specialized Cycles, this “design” would have almost seemed like it was done on purpose.
Okay, so as I mentioned above, the fruit curd here is amazing. The tart shells are okay (I would have preferred a sweeter crust like a cookie crust of some kind. The meringue is okay as well (I would have preferred a light whipped cream) but the fruit curd – the fruit curd is out of this world.