This lemon meringue shortbread tart is very similar to these cute tartlets that I’ve made before. If you have noticed, I did pick another hot day to turn on the oven and bake this tart! The stupidity of me can only blame my vicious craving over something lemony.
For a very long period of time, my go-to perfect pie crust is shortbread crust. Because one, I’m more confident making a good shortbread crust than a pastry one. And two, shortbread means a lot of butter, and everyone loves a lot of butter!
I think I’ve up-ed the banana cream pie game a little here. By adding coconuts! Isn’t that genius?! No? Cause everyone is doing this? Oh! WHATEVER!!!
I made an extra mini pie crust last time when I was making this amazingly delicious mango lime cream tart. The crust had been sitting in the freezer for a few days until I decided to fill it with banana cream filling. Honestly I can’t pick which one I enjoy more, graham cracker crust or this toasted coconut crust. The pie filling goes equally well with both. I think it’s just the matter of how you like coconuts.
Sometimes I do think canned fruit works better than fresh ones. Here is what you have to do when it comes to puree mango – peel, dice, pit, puree and my least favourite step – strain the mango to make sure it’s very smooth. I don’t really mind about making mess in the kitchen because I do a pretty good job cleaning it up afterwards. And I do believe sometimes making a mess is making good food.
This tart happened in our house twice last week.
One of my friends texted me and asked for a fool-proof chocolate dessert recipe for a non-baker. She’s hosting a dinner gathering and planning to serve a crowd-pleasing dessert. She would like to hear something like “Did you make this? WOW!” when that dessert is put on the table. She didn’t want cupcakes because it’s a little too birthday-ish. By the way, I don’t believe there is a thing as too birthday-ish. No cakes too as it sounds too intimating for her to make one. So tarts or pies!