Sweet shortcrust pastry

1. Place the softened butter, powdered sugar, ground almonds, egg, and salt in the bowl of a stand mixer fitted with the paddle attachment.
2. Mix on medium speed until smooth and creamy.
3. Add the flour and mix on low speed just until incorporated.
4. Form the dough into a ball, wrap tightly, and refrigerate for at least 1 hour.
5. Roll the dough between two sheets of parchment paper to about 3 mm thickness.
6. Line tartlet rings with the dough and freeze for 1–2 hours.
7. Preheat the oven to 347°F (175°C) and bake for 10–15 minutes, until lightly golden. Let cool completely.

Lemon curd

1. In a heatproof bowl, whisk together the eggs, sugar, lemon juice, and zest.
2. Cook over a double boiler, whisking constantly, until the curd thickens.
3. Remove from heat, add the butter, and whisk until smooth.
4. Cover and refrigerate until completely chilled.
5. Fill the cooled tart shells with lemon curd and return to the fridge.

Italian meringue

1. Heat the sugar and water in a saucepan until the syrup reaches 118°C (244°F).
2. While the syrup cooks, beat the egg whites at low to medium speed until frothy.
3. Lower the mixer speed and slowly pour the hot syrup down the side of the bowl.
4. Increase to high speed and whip until glossy, stiff peaks form and the bowl feels cool.
5. Pipe the meringue onto the tartlets and lightly torch to brown.