Sweet Tartlet: Lemon Ginger
2 ½ c AP flour
1/8 t salt
1/3 c sugar
8 oz unsalted butter, cold, cut in slices
1 extra large egg
1 t vanilla
crystallized ginger – chopped small
Preheat oven to 350.
Process flour salt and sugar. Add cold butter slices and process to cornmeal consistency.
Whisk egg with vanilla. Add to flour mixture and process till it comes together in a ball. Remove and lightly knead until smooth. Portion dough into a small ball using small ice cream scoop. Press into 2" tartlet pans. Press ginger pieces into crust. Place tins on baking sheet. Bake approx 15 min or until golden brown. Rotate pan halfway through baking. Remove from tins and cool completely.
1/2 c lemon juice – preferably Meyer Lemons
3 T butter
3 whole eggs plus 1 yolk
5 T sugar
¾ t vanilla flavor
Pinch of salt
Combine lemon juice and sugar in saucepan. Heat over med high heat to scald. Beat eggs and sugar in saucepan. Temper juice mixture into eggs slowly, whisking constantly to avoid scrambling eggs. Cook over medium low heat till back of spoon is coated. Flavor with salt and vanilla. Cover with plastic wrap placed directly on filling to eliminate crust on top. Refrigerate for 2-3 hrs. Fill tarts when completely chilled.
Fluted tartlet pan 2 ½ Citrus juicer
Pedestal cake plate – glass Jewel tone tablecloth Decorative doilles
Clear glass vase
Tarts will have a piped topping of sweetened whipped cream w/ small sliver of ginger placed in cream to suggest the ingredient inside.