Directions: |
Directions:5½ Tbsp unsalted butter, at room temperature, cut into pieces
⅛ tsp (a generous pinch) baking soda
1 Tbsp real mayonnaise
1⅓ cups+ 1 Tbsp all-purpose flour
LEMON CURD INGREDIENTS
3 large eggs
⅓ cup granulated sugar
1 tsp Grated lemon zest (from 1 medium lemon)
½ scant cup (just under ½ cup) fresh lemon juice (from about 3-4 lemons)
6 Tbsp unsalted butter, cut into small pieces
Pinch of Salt
WHIPPED CREAM INGREDIENTS
1 cup heavy whipping cream, very cold
2 Tbsp confectioners (powdered) sugar
½ tsp real vanilla extract
Optional Garnish:
Raspberry, mint or basil leaves
EQUIPMENT NEEDED
A mini muffin pan (I used three 12-count pans and baked them all at once)
MAKE LEMON CURD
(start with the lemon curd since it needs time to cool)
In a medium saucepan, whisk together until smooth: 3 large eggs, ⅓ cup sugar, pinch of salt and grated lemon zest.
Whisk in ½ cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.
MAKE TARTLET CRUSTS (Korzinki):
Pre-heat the Oven to 350 degrees F.
In the bowl of your electric mixer, whisk together 1 egg with ⅓ cup sugar until even consistency.
Using the paddle attachment, add 5½ Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)
Add ⅛ tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
Add flour, ½ cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when it's done.
Use your hands to roll dough into gum-ball-sized circles of dough. If it doesn't roll easily in your hands (i.e. if it's really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you don't have to grease them.
Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.
MAKE WHIPPED CREAM
Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and ½ tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
Refrigerate cream until ready to use.
ASSEMBLE TARTLETS
Spoon the lemon curd over each tartlet crust (about 1 - ½ tsp on each one) - you can be generous; you may even have a few Tbsp left over.
You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that don't get eaten.
TIPS ON WHIPPING CREAM
Freeze or refrigerate your mixing bowl and whisk attachment 10-15 minutes prior to beating cream. Keep cream refrigerated until ready to use. The colder it is, the better it whips. Also, make sure you are using HEAVY whipping cream.
Recipe courtesy of
Natasha of NatashasKitchen.com |
Personal
Notes: |
Personal
Notes: For the weapons of our warfare are not carnal but mighty in God for pulling down strongholds, casting down arguments and every high thing that exalts itself against the knowledge of God, bringing every thought into captivity to the obedience of Christ, ~ 2 Corinthians 10:4-5
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