Meringue Tartlets

Meringue Tartlets
These elegant dessert tarts can be ready in 30 minutes. Fill purchased phyllo shells with melted white chocolate and lemon curd and top with a meringue. Run them under the broiler for a few minutes and they're done.
Prep 15 m
Chill 10 m
Broil 1 m



  1. 1 of 5 Heat broiler.
  2. 2 of 5 Place mini fillo shells on large baking sheet. Place white chocolate in small glass over simmering water to melt, or place in microwave oven on high; stir until smooth. Spoon 1/2 teaspoon of the melted chocolate into each shell. With small brush, spread chocolate over inside of each shell. Refrigerate 10 minutes or until chocolate is set.
  3. 3 of 5 Spoon 1 teaspoon of the lemon curd into each shell.
  4. 4 of 5 Combine water and powdered whites in small bowl. Following package directions, beat until soft peaks form. With mixer going, add sugar gradually; beat until thick and glossy. Fit pastry bag with large star tip; fill with meringue. Pipe large meringue swirl on each tart.
  5. 5 of 5 Place shells under broiler until meringue is light brown, about 1 minute. Store in refrigerator. Makes 2-1/2 dozen tartlets.
Nutrition Information for Meringue Tartlets
Servings Per Recipe:
Per Serving: 0 g fiber, 3 g Fat, total, 12 g carb., 1 g sat. fat, 1 mg chol., 25 mg sodium, 1 g pro., 72 kcal cal.