Lemon-meringue sloffentaartjes

Ingredients for 6 cakes

Base:
– Slipper base (see: slipper base recipe)

Topping:
– Chivers lemon curd, 3 tsp per pastry
– 2 egg whites
– 60g caster sugar
– 60g icing sugar

Instructions:
Let the slof base cool completely before continuing with the recipe. While it is cooling, you can prepare the meringue.

1. Beat the egg whites with the fine granulated sugar until almost stiff. Then add the icing sugar and beat until the meringue is stiff and you can make nice peaks. Fill a piping bag with a star-shaped nozzle with the meringue.
2. Spread a layer of lemon curd over the puff pastry bases (+/- 3 teaspoons of curd per pastry). Take the piping bag and pipe some meringue on each pastry.
3. Use a crème brûlée burner to give the meringue some golden brown accents. If you don’t have a burner, you can also put the tarts briefly under a hot grill.