Flour, salt, icing sugar and almond flour to sift. Dice the cold butter, chop it with flour into fine crumbs. I'm doing this in blender, you can stab or just grind by hand. Add the yolk.

Quickly knead the dough. Roll it between two sheets of baking paper as thinly as possible, ideally the thickness of 2-3 mm. put into the refrigerator for an hour.

From the dough cut out circles with a diameter of 1.5-2 cm larger than the diameter of forms. Put the dough into molds, pressed to the bottom and the walls, cut the excess dough to make frequent punctures with a fork. Put a baking paper and pour rice ( or any cereal, peas, beans). Put into the refrigerator for at least 30 minutes. Bake at 160 degrees with load for 15 minutes, then the paper with the rice remove and bake another 8-10 minutes. The approximate time in your oven may be different, follow the color on the plate, they should be evenly Golden.

The tartlets to cool in the forms, then put on the grill. In this time, prepare cream. Jam with the lemon juice heat on medium heat to about 60 degrees. Chocolate melt in a water bath, stirring constantly. The water should not boil vigorously or you risk to overheat the chocolate!

Stir until smooth jam and chocolate, pour the cream into the tartlets and put into the refrigerator until firm. About the stuffing. I used lemon jam Mahe, he has a bright lemon flavor and by itself can serve as a great filling for these tartlets. But because we mixed with chocolate, and the top is still sweet meringue, you can add lemon juice. But it is at your discretion, my tasters opinions were divided, someone liked the filling is sour and sweet eats for both cheeks) Also, think it well suited the filling of cranberry and blackcurrant jam.

When the filling is frozen (this happens pretty quickly, about 15 minutes), begin to prepare the meringue. For the Swiss meringue whites and sugar warmed in a water bath. The bowl immediately take a large that it then was easy to beat. Rules for the water bath are the same as those for chocolate - the water should not boil vigorously, the bottom of the bowl with a protein does not touch the water, stir constantly. Stir until the sugar dissolves or to a temperature of about 50-55 degrees. Remove from the water bath and begin to whisk the egg whites with a mixer on medium speed until shiny fluffy mass, and cooling the meringue. Properly whipped meringue forms stiff peaks, and falls from the whisk so here's a "bird's beak".

Using a pastry bag to isolate the frozen meringue on the cream and burn with a culinary torch or place in oven under the grill for 1-2 minutes. Will now tell you a terrible secret... it turns out cooking burners sold in the construction market! While I have sailed on all conceivable shops in search of this device, a man quietly bought) If not included in house cooking bags, also not a problem, I described in useful tips on how you can make them from scrap materials.

In fact, that was all, you can immediately proceed to the tea party) Yes, the tarts can be baked in advance and kept in the freezer or the refrigerator ( 5-7 days) in a sealed package. Bon appetit!