6 large egg yolks
1 cup (250 ml) granulated sugar
½ cup (125 ml) lemon juice
1 tbsp (15 ml) lemon zest
½ cup (125 ml) cold unsalted butter, diced
¼ cup (60 ml) limoncello liqueur
1½ tbsp (21 ml) light brown sugar
1½ tbsp (21 ml) vegetable oil
1½ tbsp (21 ml) liquid clover honey
1 tsp (5 ml) vanilla extract
½ cup (125 ml) toasted hazelnuts
1 cup (125 ml) large-flaked rolled oats
¼ tsp (1 ml) salt
1 cup (250 ml) granulated sugar
½ cup (125 ml) water
5 large egg whites, at room temperature
⅛ tsp (0.5 ml) table salt
⅛ tsp (0.5 ml) cream of tartar
brown gel food colouring, for garnish
- To make LIMONCELLO CURD: Fill a medium-sized saucepan with 1½-in (3.5 cm) water and bring to a simmer over medium-high heat. Meanwhile, in a medium-sized glass or stainless steel bowl, whisk together egg yolks and sugar until thick and pale, about 2 minutes. Add lemon juice and zest and whisk to combine.
- Set bowl with egg mixture over simmering water, making sure bowl does not touch water, and whisk constantly until mixture thickens and coats back of a spoon, about 9 to 11 minutes
- Remove bowl from heat and whisk in butter until blended. Stir in limoncello. Strain curd through fine-meshed sieve set over a bowl. Cover curd with plastic wrap, pressing wrap onto surface of curd to prevent a skin from forming. Chill in refrigerator until cold. Curd may be made up to 4 days ahead and kept refrigerated until ready to use.
- To make GRANOLA CRUST: Preheat oven to 300 F (150 C). Generously grease eight 3-in (8 cm) tartlet moulds before setting on a baking tray. Set aside.
- In a small saucepan, stir together brown sugar, oil and honey over medium heat until sugar has dissolved, about 2 minutes. Remove from heat and stir in vanilla extract.
- In a food processor, pulse hazelnuts until coarsely chopped. Add oats and salt, and pulse until finely ground. Add brown sugar mixture and pulse again 4 or 5 times until well combined. Press 2 tbsp (30 ml) mixture into bottom and up sides of each tartlet mold. Bake until golden brown, about 20 to 25 minutes.
- Let granola crusts cool in moulds for 20 minutes. Gently remove crusts from moulds using a thin pairing knife to loosent. Transfer to a wire rack and cool completely to room temperature. May be made up to 5 days ahead and stored in an airtight container at room temperature.
- To make MERINGUE GHOSTS: Shortly before serving, bring sugar and water to a boil in a small saucepan over medium-high heat. Reduce heat to medium and simmer until soft-ball stage registering 235 F (113 C) on a candy thermometer, about 3 to 5 minutes. As mixture cooks, occasionally wash down sides of pan with a wet pastry brush to prevent sugar crystals from forming.
- In a large bowl whip together egg whites and salt with an electric mixer until frothy. Add cream of tartar and increase speed to medium, whipping until soft peaks form, about 3 minutes. With mixer att medium speed, pour hot sugar syrup in a very thin stream down side of bowl. Once all syrup has been added, increase mixer speed to medium-high and whisk until egg whites are firm and glossy and mixing bowl is cool to the touch, 6 to 8 minutes. Transfer meringue to a piping bag fitted with a round piping tip 1½-in (3.5 cm) wide.
- To assemble tarts, fill each shell with limoncello curd and smooth to create a flat top. Pipe meringue ghost shapes onto curd. Dip a small paintbrush in brown gel and dot meringue to form eyes and mouth of ghost. Serve immediately.