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Week 1- Elaine's Recipe: Sweet Tartlet Lemon Ginger

Posted on May 29, 2013 09:15pm

Sweet Tartlet: Lemon Ginger

Pastry:
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.

Lemon Filling:
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.

Equipment
Fluted tartlet pan 2 ½ Citrus juicer
Pedestal cake plate – glass Jewel tone tablecloth Decorative doilles
Gerbera daisies
Clear glass vase

Presentation
Tarts will have a piped topping of sweetened whipped cream w/ small sliver of ginger placed in cream to suggest the ingredient inside.

Want to try some more of Elaine's recipes?  Click on the recipe you want to make:
French Macarons
Ginger Cookies
Coconut Pineapple Upside Down Cake