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- 1 3/4 cups all purpose flour
- 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
- 3/4 cup plus 6 tablespoons sugar
- 1/3 cup finely grated lemon peel
- 10 tablespoons fresh lemon juice
- 3 tablespoons fresh lime juice
- 6 tablespoons (3/4 cup) unsalted butter, cut into 1/2-inch cubes
Combine flour, sugar, and salt in processor. Add butter. Using on/off turns, cut in butter until coarse meal forms. Add yolks and process until moist clumps form. Gather dough into ball. Divide into 6 equal portions. Press 1 dough portion over bottom and up sides of 4 1/4- to 4 1/2-inch-diameter tartlet pan with 3/4-inch-high sides and removable bottom. Repeat with remaining dough, forming 6 tartlets total. Place on rimmed baking sheet, cover with plastic, and chill 1 hour. DO AHEAD: Can be made 1 day ahead. Keep refrigerated.
Preheat oven to 375°F. Bake crusts until golden, pressing with back of fork if crusts bubble, about 20 minutes. Cool.
Whisk eggs, yolks, 3/4 cup sugar, and lemon peel in medium metal bowl. Place bowl over saucepan of barely simmering water; whisk until sugar dissolves, about 1 minute. Stir in lemon and lime juices. Whisk until mixture thickens, about 4 minutes. Remove from heat; add butter in 3 additions, whisking until smooth. Strain lemon curd through fine sieve into medium bowl. Press plastic directly onto surface of curd. Chill until cold, at least 5 hours.
Preheat oven to 425°F. Place 1 1/4 cups lemon curd in large bowl; reserve. Divide remaining curd among tartlet crusts, spreading evenly over bottoms.
Using electric mixer, beat egg whites in large bowl until frothy. Add salt and beat until soft peaks form. Gradually add remaining 6 tablespoons sugar, beating until stiff but not dry. Fold half of egg whites into reserved lemon curd. Gently fold in remaining whites. Divide egg-white mixture among tartlets, sealing to crust edges and mounding in center. Bake until filling is golden brown and set, about 13 minutes. Let tartlets stand at room temperature 5 minutes. Push pan bottoms up, releasing tartlets. Transfer tartlets to plates. Dust tartlets with powdered sugar and serve warm or let stand up to 30 minutes.
Lemon Soufflé Tartlets - Recipes
I think lemony desserts are enjoyable any time of year. I hope you agree!
Mini Lemon Phyllo Tarts
Idea adapted from Damaris Phillips lemon curd recipe adapted from David Lebovitz
Hi Monica, here in the southwest my grapefruit and lemon trees are just about bursting, these look wonderful. Love this time of year!
That sounds amazing, Cheri! Enjoy it.
Oh my these look so wonderful. I am such a fan of lemon curd, in anything or on anything - even a spoon. I've seen these phyllo cups but have never tried them so thanks for the recommendation! I am so glad you had a nice Thanksgiving. We did too and are finishing off the leftovers tonight. Hope you have a great weekend
! (By the way - your photos are so pretty!)
Thanks so much, Tricia! Thanksgiving was really nice. relaxing, with great food, and most importantly, surrounded by family and just enjoying life. I should've made those rolls for Thanksgiving (would've looked like a rock star : ) but I'm glad we tried them tonight with our "leftover" turkey noodle soup. Thanks again!
I'm a huge lemon dessert lover and these are just too cute!! :D
Thanks, Lorraine. They are so tiny, aren't they! : )
Your tarts are adorable! I'm a big lemon fan too, and I'd welcome these for dessert.
Thanks, Beth. Hope you had a great Thanksgiving.
Your lemon curd looks so smooth and great! I love those adorable tarts, Monica.
The sieve definitely comes to the rescue when making lemon curd. : ) Thank you, Angie.
Yummy! Little and cute treats!
They are just cute to look at and so easy to eat.
The word lemon draws me in ANY time of year! Because they are so perfect for holiday mini desserts, as you said, I have been seeing a number of phyllo tart recipes, but they almost always include nuts as a major component. Not only do these not have nuts, but they are filled with my very favorite, lemon curd! (I think I have probably mentioned that even my wedding cake was filled with lemon curd!) Thanks for the tip about sprinkling with sugar before baking to keep the tarts crunchy. I am always amazed by your self-control making small batches! I need to do that too. Just not when the recipe involves lemon curd! ) (I hope you will be sharing your crab cake filling, too!)
I don't remember that about your wedding cake but what an adventurous flavor. : ) I love it! I'm glad this no-nut idea works for you, Wendy. I do love lemon curd and since the flavor is strong, I find a little satisfies my craving very well (for the moment, at least). I only made 9 first go-round and kept the rest of the curd in the fridge and baked another batch 2 days later. The sugar trick is interesting. I think if you are going to bake/eat them right away, it isn't totally necessary (just bake the cups w/o the sugar). If they need to hang out for a few hours, I think it's adding the sugar is a good trick. And since you're not having a sweet crust here and the curd is so tangy, that little extra sugar doesn't hurt.
SHIRL’S LIST OF WAYS TO USE LEMON CURD:
In addition to packing Lemon Curd in cute little jelly jars, the tops covered with jaunty burlap or muslin caps and tied with bits of raffia for gift-giving, use:
1. As a Spread, like jam, for:
- Muffins, Scones, Crumpets, or Toast
- English Tea—This is the original use— Lemon Curd, along with Clotted Cream, are classic teatime spreads (or condiments), traditionally served with small scones.
2. As a Filling for:
- Layer Cakes—Use my post for Lemon Chiffon Mousse Cake as guide for using Lemon Curd in layer cakes.
- Cake Rolls—A thin spread of Lemon Curd is the perfect filling for a cake roll.
- Tartlets—Little tarts are best, to show off the delicious tartness without overwhelming the palate. Lemon Curd and fresh berries were made for each other combine the curd with fresh blueberries, raspberries, blackberries or strawberries for scrumptious and gorgeous little tartlets. If you want to make a large tart, lighten the Lemon Curd with some whipped cream.
- Cookies—Lemon Curd Linzer Cookies: Either “Sandwich” Cookies or “Thumbprints” (Use almonds or hazelnuts for the Linzer dough).
- Bar Cookies—Like this post for Lemon Curd & Sablé Breton Bars
Use as an Ingredient—
Yielding ultra-lemon flavor in recipes for:
- Buttercream—For Lemon Curd Buttercream, add 25% by weight to basic Italian Meringue Buttercream (4-1 Ratio)
- Cream Cheese Frosting—Lemon Curd Cream Cheese Frosting: use the same ratio as for Buttercream
- Ganache—Lemon Curd White Chocolate Ganache: Use the same ratio as for Buttercream
- Glaze—Lemon Curd Glaze for Cakes, Tarts, or Cheesecake
- Ice Cream & Gelato—Lemon Curd Ice Cream: Use the same ratio as for Buttercream
- Lemon Soufflé—Lemon Curd Soufflé
- Mousse—Lemon Curd Mascarpone Mousse
- Roulade or Cake Roll Filling—Lemon Silk Filling: This is simply Lemon Curd with a little whipped cream folded in.
- Dessert Sauce—Lemon Curd Sauce for desserts it is especially good with gingerbread. Just thin the Lemon Curd with a little heavy cream or hot water (the cream will produce a paler yellow color if you want to maintain the bright yellow, use hot water).
- Whipped Cream—Lemon Curd Whipped Cream: Add a little Lemon Curd for a lightly flavored lemon taste.
FOR STEP-BY-STEP PHOTOS OF MAKING THE FILLING, SEE MY LAST POST:
MIXING & BAKING THE SABLÉ BRETON CRUST: STEP-BY-STEPMix Dough in Kitchen Aid with paddle. Shaping foil over the back side of pan first makes it easier to fit inside. Quarter sheet pan lined with foil.
Press dough into a 6″ x 8″ rectangle and place on a quarter sheet of parchment sprinkled with flour. Roll out dough to an even thickness the size of the parchment. Shape edges using a bench scraper and bowl scraper.
Lift dough (still on the parchment) into the foil-lined pan. Freeze. Dock frozen dough with a wooden skewer at 1″ intervals. After baking, while still hot, press down the puffed edges with the back of a spoon for even thickness.
Scaled warm Lemon Curd & warm crust. Ready to spread and bake. Freezing the bars after baking and cooling allows you to lift the bars out of the pan. Peel the foil from the bars and discard keep the parchment in place.
HOW TO CUT THE BARS: STEP-BY-STEP
Cut half of the bars in 1″ x 4″ long thin bars. Long thin bars – 1″ x 4″ Garnish witih toasted coconut flakes (chips).
Cut the other half of the bars in 2″ square bars Plated and eady to eat. Lemon Curd & Sablé Breton Bars: 2″ squares with toasted coconut flakes (chips).
The sweet and the sour
“Will you bring dessert?”
Now that is one of my favorite questions to be asked. It’s right up there with “Can I kiss you?” and “You’re from Oklahoma?” But unlike the latter two, it can almost always be counted on to produce an outcome that’s angst-free, a result in which sweet conquers sour. Dessert doesn’t lead to sleepless nights of overanalyzing, or to nightmarish memories of afternoons at the Cowboy Hall of Fame. There will be no broken hearts and no teepees. Dessert is pleasure guaranteed, with no explanations needed. When delicious, dessert is its own best answer—especially when it’s as delicate as frilly lingerie and as rich as a Plains-state oil tycoon. Lemon soufflé tartlets are both.
Light and sweet and puckery with lemon and zest, these mini-soufflés are, quite simply, spring in a buttery shell. And they’re a handy way to keep myself occupied until I get my kisses and my cowboy.
Lemon Soufflé Tartlets
Adapted from Jeffrey Steingarten’s brilliant It Must Have Been Something I Ate, which in turn adapted from Paula Oland of NYC’s Balthazar Bakery, and from Dorie Greenspan’s Paris Sweets
Steingarten’s original recipe suggests using a pastry crust he adapted from Maury Rubin of NYC’s City Bakery, but I was eager to try it with this easy, unusual, and delicious crust from Dorie Greenspan’s book Paris Sweets. I was very pleased with the result, although I might add more sugar to the crust next time. The lemon soufflé filling is quite tart, so a sweet and buttery crust is a necessary foil.
1 scant cup granulated sugar
3 Tbs unbleached all-purpose flour
2 Tbs heavy cream
1 cup fresh lemon juice (from about four large lemons)
Grated zest of 4 lemons
¼ tsp baking soda
¼ cup superfine sugar
6 to 8 4-inch tart shells, fully but lightly baked (see link above one batch of Dorie’s dough should yield 6-7 shells)
Confectioner’s sugar, for serving
Separate the eggs, placing all 6 yolks in a large, metal mixing bowl and 3 whites in another medium bowl reserve or discard the remaining 3 whites. In the metal bowl, beat the yolks at medium-high speed, gradually adding the granulated sugar and continuing to beat until the mixture is light yellow and thick. Lower the speed to medium, beat in the flour, and gradually beat in the cream, the lemon juice, and the zest.
Place the metal bowl directly over medium heat on the stovetop. Using a rubber spatula, continuously stir the mixture, scraping the bottom and sides. It will first become hot and steamy, and then, around 180 degrees Fahrenheit on a thermometer, it will thicken fairly suddenly and begin to bubble. It will look similar to lemon curd. Remove the bowl from the heat, stir in the baking soda, and watch the mixture foam. Stir well, and then let cool to room temperature.
Preheat the oven to 350 degrees Fahrenheit.
In the other bowl and with clean beaters, beat the 3 egg whites until foamy, sprinkle with the superfine sugar, and continue beating until soft peaks form. Stir about ¼ of the egg whites into the lemon mixture then gently fold in the remaining whites. Fill each of 6-8 prebaked tart shells with 1/3 to ½ cup of the mixture (you may find, as I did, that you have excess filling either make more tart shells, throw it away, or try making little soufflés in ramekins). Bake the tartlets for 18 to 20 minutes, or until set and lightly golden but still a bit wobbly. As they cool, the filling will deflate. Serve at room temperature, dusted lightly with powdered sugar.
These single-serving mont blanc tarts are a creamy dessert to prepare for a special occasion or during the festivities.
The Mont Blanc is a popular recipe in Italy and France and owes its name to its shape which resembles a mountain covered with snow.
This delicious dessert is prepared with tartlet cases filled with whipped cream and crumbled meringues and then topped with mashed sweetened chestnuts. Simply mouthwatering!
As the preparation of these mont blanc tarts is not an easy task, we have broken the recipe down into small easy-to-follow steps to help you out.
Also, if you&aposre new to baking or just want to improve your skills, check out our baking guide here.
If you like recipes like this, make sure to subscribe to our newsletter and you’ll get our newest recipes sent right into your inbox every week, plus our free ebook!
Lemon Soufflé Tartlets - Recipes
As you can see from the poll, I was very eager to make something with fruit. For me, there is nothing more soothing in the summer than luscious fruit. Most of you chose Pierre Hermé’s Lemon Tart. I do not own a large tart-pan, so I made 4 little tartlets. It’s very simple, it only consists of a tart dough and lemon cream, yet it tastes fantastic! The lemon cream is so incredibly flavorful, lemon-lovers and non-lemon-lovers will adore it! Rating 4.5 out of 5.
Sweet Tart Dough recipe: Pierre Hermé - Desserts
Ingredients: Makes enough for three 10-inch tarts
- 2 ½ sticks (10 ounces) unsalted butter, softened
- 1 ½ cups confectioner's sugar, sifted
- ½ cup ground blanched almonds
- ½ teaspoon salt
- ½ vanilla bean pulp or ¼ teaspoon pure vanilla extract
- 2 large eggs, room temperature, lightly beaten
- 3 ½ cups all-purpose flour
- Place the butter in the bowl of a mixer fitted with the paddle attachment and beat on low speed until creamy. Add the sugar, almonds, salt, vanilla and eggs, beating on low speed. Still on low, add the flour in 3 or 4 additions and mix only until the mixture comes together - a matter of seconds. Don't overdo it.
- Gather the dough into a ball and divide it into 3 or 4 pieces. Gently press each piece into a disk and wrap each one in plastic. Allow the dough to rest in the refrigerator for at least 4 hours or for up to 2 days. (mine rested 2 hours) The dough can be wrapped airtight and frozen for up to a month.
- Work with one piece of dough at a time keep the remaining dough in the refridgerator. Working on a lightly floured surface, roll the dough into a round 1/8 inch thick. Roll the dough up and around your rolling pin and unroll it onto the tart ring. Fit the dough into the bottom and up the sides of the ring, then run your rolling pin across the top of the ring to cut off the excess. If the dough cracks or splits, patch the cracks with scraps, moisten the edges to 'glue' them back in place. Prick the dough all over with a fork and chill for 30 minutes.
- Preheat the oven to 350°F. Fit a circle of parchment paper or foil into the crust and fill with pie-weights (dried beans or rice). Bake for 18 to 20 minutes, then remove the pie weights and bake for another 5 to 7 mintes, until golden. (I don't have pie weights, so I skipped that, because I used 4 little tart pans, mine needed to bake for about 15 minutes, the tart will not turn really 'golden' so bake the recommended time, not longer)
* This recipe makes enough dough for three 10-inch tarts. If you want a smaller recipe, I recommend Martha Stewart's Tart Dough. Click here for that recipe.
Lemon Cream recipe: Pierre Hermé - Desserts
Ingredients: Makes 2 ½ to 3 cups, you will need about 1 cup (I halved it for myself, but this is the full recipe)
- 1 cup sugar
- Zest of 3 lemons
- 4 large eggs
- ¾ cup freshly squeezed lemon juice
- 2 sticks + 5 tablespoons (10 ½ oz) unsalted butter, softened
- Put a saucepan of water heat and bring water to the simmer. Place the sugar and lemon zest in a large metal bowl that can be fitted over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist and aromatic. Whisk in the eggs and then the lemon juice.
- Fit the bowl into the pan of simmering water. Cook, stirring with the whisk, until the cream thickens and reaches 180°F. As you cook the cream, whisking all the while to keep the eggs from overheating and scrambling, you’ll see that at first the cream is light and foamy, then bubbles get larger, and finally, as the cream starts to thicken, the whisk leaves tracks the tracks mean the cream is almost ready. Keep whisking, check the temperature and keep your patience it could take as long as 10 minutes for the cream to reach 180°F.
- Pull the cream from the heat as soon as it is cooked and strain it into the container of a blender or food processor. Let the cream rest, stirring occasionally, until it cools to 140°F, about 10 minutes. Make sure it is not over 140°F, before you add the butter!
- Working with the blender on high speed, beat the cream adding the pieces of butter. Scrape down the sides as needed. When all the butter is incorporated, continue beating the cream for another 3 to 4 minutes.
The incredibly flavorful lemon cream. Delicious!
Cooled and baked tart crust.
Filled with 4 tablespoons of lemon cream.
And 4 tartlets later: the finished product!
After me and my brother got a hold of it.
Yum! So luscious and flavorful. I don't think there are many lemon pastries or cakes that can top this lemon tartlet!
Berry Fool Tarts
I&rsquom so excited to share these super simple tarts with you, but I&rsquom also excited about something else. My friend and fellow blogger Joanne is having a baby girl! I&rsquove known Joanne through her blog, Eats Well with Others, for a long time, but we met in person for the first time a few years ago. She somehow balances life, school, and blogging in an amazing way. And now she and her husband are awaiting their new addition!
Some of Joanne&rsquos blogging friends are throwing a surprise baby shower for her, and I&rsquom absolutely thrilled to be able to help celebrate such an exciting time in my sweet friend&rsquos life. Congratulations, Joanne!
Okay, so let&rsquos talk about these pretty little Berry Fool Tarts. They&rsquore crazy easy and crazy good. If you can whip cream and operate a blender, you&rsquove got this.
I made a simple cookie crust with vanilla wafers. You can easily change up the flavor a bit with different cookies for the crust. Graham crackers, pecan sandies, lemon cremes, and more would all be wonderful choices. I usually opt to bake cookie crusts briefly just to help them hold up a little better. If you prefer to skip the oven time, I recommend chilling them for about half an hour before filling them.
Essentially, a fool is just a mixture of whipped cream and fruit. I find that berries work really well, but I just couldn&rsquot decide which kind to use. In the end, I made two kinds &ndash raspberry and blueberry. You can, of course, use whatever berry you like. Or use a variety if you prefer.
From there, just combine the puréed berries with some sweetened whipped cream, and you&rsquore set. Then all that&rsquos left to do is spread it in the tarts and serve! How easy is that?
Be sure to visit Joanne&rsquos wonderful blog and also see what her other friends have made to help her celebrate!
First of all make the lemon curd by lightly whisking the egg in a medium-sized saucepan, then add the rest of the lemon curd ingredients and place the saucepan over a medium heat.
Now whisk continuously using a balloon whisk until the mixture thickens this won't take long – about 3 minutes in all. Next, lower the heat to its minimum setting and let the curd gently simmer for 1 further minute, continuing to whisk. After that, remove it from the heat and divide the curd between the bases of the ramekins. (This can all be done well in advance, but cover and leave at room temperature.)
When you're ready to make the soufflés, separate the eggs, putting the yolks into a medium-sized bowl and the whites into a spanking-clean larger one. Now, using an electric hand whisk, whisk the whites to the stiff-peak stage, which will take 4-5 minutes – start on a slow speed, gradually increasing to medium and then high. Then add the dessertspoon of caster sugar and whisk on a high speed for 30 seconds more. Next add the zest and lemon juice and the remaining 2 oz (50 g) of sugar to the yolks and mix them together briefly.
Now take a tablespoon of the whites and fold them into the yolks to loosen the mixture, then fold the rest of the whites in using a light cutting and folding movement so as not to lose the precious air. Spoon the mixture into the prepared ramekins, piling it high like a pyramid, then run a finger round the inside rim of each one. Next place them on the baking sheet and put this in the oven on the centre shelf for 15-17 minutes or until the tops are golden. Then remove them and let them settle for about 5 minutes to allow the lemon curd to cool.
They will sink a little, but that's normal. Just before serving, place them on smaller plates and give them a light dusting of icing sugar.
20 ways with lemon curd
When life hands you lemons, make lemon curd, then make these.
Learn how to make lemon curd and you'll unlock a delicious topping for toast, scones, pikelets and pancakes as well as a dreamy filling for tarts and sponge cake.
Combining two of our dessert favourites for the ideal afternoon treat.
A French pastry of unknown origin whose modern form was influenced by Marie-Antoine Carême.
The fluffy cream topping and zingy lemon curd swirls make an excellent topping that just completes this cake.
This lemon curd crepe cake is a deliciously sophisticated version of pancakes with lemon and sugar. Be sure to cook the curd gently over simmering water, and don't let the bowl touch the base of the pan.
The secret ingredient in this cake is lemon curd, which gives the cake a deliciously buttery lemon flavour – coupled with a simple lemon glaze drizzle, it is perfect for citrus lovers.
This beautiful layered trifle is perfect for a special occasion.
Baked on lollipop sticks, these raspberry and lemon curd heart biscuits will be a smash hit at kids and grown-up parties alike.
These rich and zesty cupcakes, topped with cream and lemon curd, make a great afternoon tea treat.
Poppy seeds add a delicious pop to this creamy, elegant lemon curd crepe cake topped with vanilla blueberries. Serve this for your loved ones on a special occasion.
When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.
Whether it’s for a traditional cream tea with scones and jam, an impressive soufflé dessert, or just a chocolate treat, this baker's collection of recipes is a good reference for some fantastic examples of British baking, as well as more unusual flavours and methods.
For savoury baking, Marcus Wareing’s olive and feta muffins make delicious canapés, while Russell Brown showcases gluten-free baking with his delicious soda bread recipe. If only cake will do, Nathan Outlaw gives a classic carrot cake an elegant twist, while Alfred Prasad’s aptly-named love cake includes fragrant spices, nuts and candied fruits.
To showcase more advanced baking techniques, macarons can be made in endless flavours and colours, include Graham Hornigold’s Crunchie versions, to make an impressive display, while intricate tarts and desserts such as William Drabble’s chocolate mousse cake will finish off any meal perfectly.