Charisse (the Apple Crisp Queen) loves lemon tartlets. So being the doting mother that I am, I added them to our Easter menu. She had a couple, and now guess who’s left to eat the rest of them. Tough job but someone’s gotta do it. Isn’t it amazing how quickly that healthy eating thing can be kicked to the curb? It’ll resurface don’t worry. Anything that’s bite sized goes down way too easy and before you know it you’ve had a full size serving. We’ve had these several times and while I think they’re the greatest things since Spanx I want to make some other flavors. I’m thinking Orange Curd, maybe Mango (for sure), lime? If you can thing of any other kind of curd please let me know. In the meantime, try this, please! Trust me you’ll like them.
Sweet Tartlet Dough
2 ¼ cups unsifted all-purpose flour
1/3 cup superfine sugar
¼ tsp salt
1 cup cold, unsalted butter, cut into ½ -inch cubes
1 large egg plus 1 large egg yolk
1 TBS cold water
3/4 teaspoon vanilla extract
Place the flour, sugar and salt into the bowl of a food processor fitted with the steel blade. PULSE 3 to 4 times to blend. Distribute the butter around the bowl and PULSE 7-8 times, then process for 8 to 10 seconds. The crumbs should be about the size of coarse meal. Making any type of dough in a food processor gives me the heebie jeebies but I do it anyway.
In a small bowl, beat together the egg, egg yolk, water, and vanilla with a fork. Pour the egg mixture into the crumbs and PULSE 5-6 times, then process for 8-10 seconds or until mixture just begins to form a ball. Empty on to a lightly floured surface and knead 6-8 times or until the dough is just smooth and malleable. Shape into a 6-inch square.
Using a pastry scraper or the dull side of a long knife score the dough at 1-inch intervals. You will have 36 1-inch squares. Cover the dough with plastic wrap, and chill for 20 minutes or longer. If desired, this dough may be frozen for up to 1 month. While you’re waiting make the Lemon Curd with White Chocolate. By the time you’re done with the curd it’ll be time to line the molds.
Line The Tartlet Molds
Using the score lines as a guide, divide the dough into 36 1-inch pieces. Working one piece at a time, form into a ball by rolling the dough in the palms of your hands (lightly flour your hands if necessary). Place the balls into the molds. Using a wooden tassy dowel or your thumb, press the dough across the bottoms and halfway up the sides of each cup. You should have slightly less than ½ -inch of mold exposed. Mine were a little kitty-wompuss ( a word I learned from the Mr.) and it really didn’t matter to us!
Lemon Curd with White Chocolate
4 large eggs
2 egg yolks
1 cup sugar
2/3 cups Meyer lemon juice, or fresh lemon juice
6 TBS unsalted butter, cut into bits
2 oz white chocolate, cut into bits
In a heavy saucepan, combine the eggs, yolks, sugar, and lemon juice. Cook the mixture over moderately low heat, stirring, until custard is thick and just begins to bubble. Strain into a bowl and stir in the butter and white chocolate until smooth. Pour into tartlet shells, cool and chill.
Don’t you hate it when the clouds come out and wreak havoc with your photos?