- For the pastry:
- 250 g plain flour, plus extra for dusting
- 50 g icing sugar
- A pinch of salt
- 125 g cold butter, diced, plus extra for greasing
- About 2 tbsp cold water
- For the filling:
- 4 large unwaxed lemons
- 2 eggs, separated
- 15 g cornflour
- 50 ml water
- 150 g White Chocolate LINDOR Truffles, unwrapped and chopped
- A pinch of salt
- 75 g caster sugar
Sift together the flour, icing sugar and a pinch of salt. Rub in the butter until the mix resembles fine breadcrumbs. Add the water and bring together to form a smooth dough. Shape into a ball, cover with cling film, and chill in the fridge for at least 30 minutes.
Preheat the oven to 200C/180 Fan. Brush 10 x 6 cm tartlet tins with melted butter.
Lightly dust a work surface with flour and roll out the pastry into a large circle - approximately 3mm thick. Cut out circles a couple of cm larger than your tartlet tins (you will need enough pastry to fill the rim). Don’t worry if your circle isn’t big enough to cut out 10, you can gather the trimmings and re-roll.
Carefully place the rounds into the prepared tins, pressing into the flutes. Trim any excess. Set onto a baking sheet (or sheets) and cover with greaseproof paper. Fill with baking beans and bake blind for 10 minutes. Remove the greaseproof paper and beans and bake for 5 minutes - or until golden and cooked. Remove from the oven and leave to cool completely.
Remove from the tins and set onto a flat plate (or plates).
Meanwhile, zest the lemons into a saucepan and squeeze out all the juice (into the same pan). Add the egg yolks, cornflour and water. Heat gently, whisking all the time, until thickened. Add the chopped LINDOR and mix until melted and smooth.
Remove from the heat and pour into the tartlet cases. Leave to cool completely before chilling in the fridge for 1 hour - or until set.
Meanwhile, whisk the egg whites with a pinch of salt until stiff. Gradually add the sugar, whisking until you have a thick, glossy meringue. Spoon into a piping bag fitted with a star nozzle and pipe swirls onto the tartlets.
Quickly and carefully, caramelise the tops with a blow torch. Serve straight away.