Many of my friends in Europe celebrate the summer months. Warm, sunny days, vacations, best time of the year. But here in Singapore, we celebrate the end of the crazy hot mid-year months. And these bright, lemon tarts are my favourite way to celebrate.
I always called them my version of a lemon meringue tart, but I think they should be more appropriately called lemon cheesecake meringue tarts. I believe the cheesecake layer makes it one of my favourite tart. It reminds me of Marks & Spencer’s lemon cheesecake, which is really one of their best dessert to date (that and the molten chocolate pudding).
So here’s a bright, sunny tart to welcome the cooler months ahead. As this is a more shallow tart shell than the one I previously used, it uses less of each component:
- Cream cheese mousse: 22g x 4 portions; 35g remaining
- Lemon cream: 33g x 4 portions; 70g remaining