i tried to make up my own lemon tart recipe. usually combining parts or 2 to 5 recipes to get something i think i will like results in success. my mistake here was not thouroughly researching pre-baking crusts. or ,maybe it was in making the wrong crust. but i really like the crust i made. when it works.
so here's what i did. i started with the produce (june 03) issue of gourmet magazine, the cherry crostini (delicious the first time i made it) and the Best Recipe (book) recipe for lemon merangue and just combined them.
this is where it gets embarassing. i heard somewhere that you can pre bake pie shells by putting dried beans in them. so i loaded two mini tart shells up with beans and the beans just sank into the dough. i had to throw those shells away (frown) so. then i filled two shells with lemon filling and undercooked the tart crust as a result. the last three are in the oven and i'm out of lemon filling, but willing to try again tomorrow. five of my friends are expecting lemon tarts, as well as strawberry/blueberry ones, for dessert tonight. they can wait till tomorrow.