Fruit Curd Tartlets

• All-purpose flour, for dusting
• Tart Dough (page 224)
• Lemon Curd (page 390), Grapefruit Curd (page 391), Lime Curd (page 390), or Passion Fruit Curd (page 390)
• 1/2 cup egg whites (about 4 large eggs)
• 3/4 cup sugar
• Pinch of salt

1. On a lightly floured surface, roll out dough to an 1/8-inch thickness.
2. With a sharp paring knife, cut out rounds of dough using a tartlet pan as a guide, leaving a 1/2-inch border around the edge.
3. Fit the dough into tartlet pans, and lightly prick the bottom of the dough in each pan all over with a fork.
4. Place the tartlet shells on a rimmed baking sheet, and refrigerate until chilled, about 30 minutes.
5. Meanwhile, preheat the oven to 350F.
6. Bake tartlet shells until light golden brown, about 10 to 12 minutes for 3-inch tartlets, or 12 to 14 minutes for 4-inch ones.
7. Cool completely on a wire rack.
8. Remove the shells from the pans and set aside.
9. When ready to serve, place desired curd in a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806), and pipe into the cooled tartlet shells to fill.
10. (Use about 1 tablespoon for 3-inch tartlets, about 2 tablespoons for 4-inch ones.
11. You may have some curd left over; reserve it for another use.)
12. In the heatproof bowl of an electric mixer, combine the egg whites, sugar, and salt.
13. Set the bowl over a saucepan of simmering water (do not let bowl touch water); whisk until the mixture registers 140F on an instant-read thermometer and sugar is completely dissolved.
14. Transfer to the mixer, and beat on medium-high speed with the whisk attachment until stiff, glossy peaks form, about 7 minutes.
15. Transfer the meringue to a pastry bag fitted with a clean 1/2-inch plain tip.
16. Pipe the meringue around the edge of the 4-inch tartlets, forming mounded peaks.
17. (Alternatively, spoon the meringue over the curd, and swirl with a small offset spatula, or leave meringue off some tartlets altogether.)
18. Using a kitchen torch, lightly brown the meringue.
19. (You can also briefly run the tarts under the broiler.)
20. The tartlet shells can be baked a day in advance and kept in an airtight container at room temperature.
21. Once filled with curd, tartlets can be kept in an airtight container in the refrigerator for up to 2 days.
22. Prepare the meringue and finish the tartlets just before serving.

flour, dough, lemon curd, egg whites, sugar, salt

Taken from www.epicurious.com/recipes/food/views/fruit-curd-tartlets-390285 (may not work)