![]() ![]() That just means these are a great make-ahead dessert for your spring and summer entertaining, so you’ve got one less thing to worry about the day of! These tarts do need to chill for about 4-6 hours, or overnight, so keep that in mind. Not only will the beautiful colors of lemon-and-flower tarts look amazing on your table, but they will taste just as good as they look! I ran a knife around the edge of each muffin cup to release them gently, gently.Mini lemon tarts are the most adorable spring dessert you’ll ever lay eyes on, and they taste like a million bucks! These easy-to-make, individually-sized little tarts are made with a filling of sharp, sweet lemon curd folded into freshly whipped vanilla cream, then poured into a crisp graham cracker crust. Very carefully remove them from the tins. Let them sit in the muffin tins until they are completely cool. ![]() While they are still quite warm, use the back of a spoon to press a well into the center of each cup. Once they’re baked, remove from the oven and let cool for about 5 minutes. These will look greasy in the middle as there is a lot of butter, but just ignore it and go with it. The edges should be brown and the centers should be slightly brown. Remove from refrigeration and bake at 325 degrees for 15-20 minutes. Set the muffin tin into the refrigerator until the dough is firm, fifteen minutes or so should do it. One-by-one place a dough ball into a muffin cup and spread into the bottom and all the way up the sides. Remove the dough from the refrigerator and divide into ten even pieces. Set in the refrigerator to chill for a little while so that it’s easy to handle for the next step. ![]() Mix ingredients together with your hands. Voila! Mousse! It firms up quite nicely in a pie crust or in decorative glasses, a very mild flavor. In case you’re interested in making Lemon Mousse, whip one cup of whipping cream with 1/4 cup sugar until soft peaks form. My guess as to yield is about 3 cups of curd. Let it cool and then set it into the refrigerator to chill. Let the curd cool for a few minutes and then place a piece of cling wrap directly on top of the curd so that a skin does not form. Then I set the bowl onto the saucepan and whisked constantly. In the mixing bowl I whisked together the egg yolks, eggs, sugar, lemon zest, lemon juice and salt. I brought the water in the saucepan to a boil while I squeezed lemons and prepared the ingredients. I created a double boiler by setting a mixing bowl on the edge of a saucepan with a couple inches of water in the saucepan. ![]() She can use it as cake filling or to make another mousse pie. The leftover lemon curd is in the freezer for whenever Mom comes back home. I didn’t have mini-muffin tins and so adjusted Montana’s recipe to use regular muffin tins. The tart recipe is based upon one found at Home Cooking in Montana. Delicious again! I used the lemon curd recipe found at. Two days later I made more lemon curd to fill these tarts. I made lemon curd, mixed it with whipped cream to make a mousse, and filled Mom’s pie crust. When I arrived at their house, lemons were falling off the tree and my dad said to use them. My mother had finished the pie crust before she fell and went to the hospital in an ambulance. ![]()
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