Cheesecakes with meringue

For the dough, mix flour, sugar and cold butter cut into pieces. Rub with your hands until the mixture begins to resemble bread crumbs. Add the yolks and water and quickly knead the dough. Roll the dough into a disk, wrap in film and refrigerate for 30 minutes.

Divide the dough into 6 equal parts. Roll each one between two sheets of parchment into a thin layer and place in tartlet tins so that the bottom and sides are covered. Trim the edges and place in the refrigerator for 30 minutes.

Place parchment circles on the dough in each mold, add beans and place in an oven preheated to 200°C for 10 minutes. Remove beans and paper and bake for another 10 minutes. Cool completely. Reduce oven temperature to 160°C.

For the filling, beat cottage cheese with zest, egg and yolk. Continuing to beat, add lemon juice and flour. Fill the tartlets with filling and place in the oven for 25 minutes. Let cool without removing from the oven and opening the door. Then put it in the refrigerator for 3 hours.

Beat the whites into a thick foam. Add sugar and beat until stiff peaks form, adding starch at the very end. Transfer the meringue into a piping bag.

Place the meringue on the tartlets and place in an oven preheated to 240°C for 3 minutes. Cool and remove the cakes from the molds.