Wednesday, March 20, 2013

Mini Lemon Tarts.....

I am not a baker. I repeat I am NOT a baker.
In my dreams.....
 I am an amazing pastry chef... my house smelling of sweet, buttery smells,
 cute apron with just the right dusting of flour, and perfect little creations popping out of the oven every hour.

dream land.
not reality for me....

that doesn't mean I don't try ;)
After all, I am a lover of all things sweet so it's bound to happen that I try to bake every now and then, right??

Last night's attempt turned out pretty good... better than I expected...

I found this recipe on a grocery store coupon mail out.... I love lemons, and I already had everything to make it so I went for it..

Here's what you will need
1 & 1/3 cups flour
1/2 stick cold butter {cut into small pieces} 
1/2 teaspoon kosher salt
4-5 teaspoons ice water

6 egg yolks
1 cup granulated sugar
1/2 cup fresh lemon juice
2 tsp lemon zest

To make the crust:
Cut the butter into the flour with a pastry cutter... I don't have one of these {remember I am not a baker} so I just used two forks and worked the butter into the flour until it was crumbly. Using a stand mixer on a low setting add in a teaspoon of ice water a little at a time until a smooth dough starts to form. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.

*high school home economics flashback* 
cutting the butter into the flour will make for a flaky crust... what happens when each tiny little piece of cold butter gets covered in flour is magic. Once in the oven, the butter will start to let off steam and form tiny pockets of  flaky goodness through out the crust. The same goes with biscuits.... so work that butter in good ;)

Wow... so I did learn something from that class?! 
okay, moving on now...

Once your dough has chilled, roll it out onto a floured surface. Roll it as thin as you can get it and, using a scalloped cutter, cut and place your ""tart shells" into a greased muffin tin. I used a 2" cutter, and a regular sized muffin pan. Lightly press the dough into the pan to form the shells.

Preheat your oven to 400*

For the filling:
Mix all  of the filling ingredients together and whisk over med/low heat until it thickens slightly. It should remain at a med temp and not boil.{about 8 to 10 minutes should do the trick}
Remove from the heat and allow the mixture to cool for about 5 minutes.
spoon the mixture into the tart shells... don't fill them to the top, leave a little room for bubbling and rising.

bake for 10-15 minutes or until the crust is toasty brown.
Allow the tarts to cool completley {this will be the hardest least for me it was}
 Top with whipped cream just before serving....

And this is the part when I tell you, 
"If I can do it... YOU can do it!"
haha.... remember, I am not a baker... so go easy on me!

Hope you enjoy!


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