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Instructions |
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Preheat oven to 350 degrees. Place phyllo shells on a baking sheet. Bake at 350 degrees for 3 minutes or until lightly browned and thoroughly heated.
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Reduce oven temperature to 325 degrees. Combine lemon curd and white chocolate morsels in a small microwave-safe bowl. Microwave at HIGH 30 to 40 seconds (morsels will not look melted). Stir until morsels melt. Spoon lemon mixture evenly into phyllo shells.
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Place egg white and cream of tartar in a small bowl; beat with a mixer at high speed until foamy. Gradually add sugar, 1 tbsp. at a time, beating until stiff peaks form. Spoon meringue over lemon mixture, spreading to edges. Bake at 325 degrees for 13 minutes until meringue is lightly browned.
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While tartlets bake, place candies in zip-top plastic bag; seal bag. Crush candies with a meat mallet or small heavy skillet. Remove tartlets from oven, and immediately sprinkle with crushed candies. Cool completely on wire racks.
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Serving
Suggestions |
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Yeilds 15 servings
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Originally Submitted
1/24/2009
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