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Lemon Tartlets




Source of Recipe


Macklinda


List of Ingredients





Serving: 8 tartlets

For the Pastry:
2 cups all-purpose flour
6 tablespoons sugar
A pinch of salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into bits
1 large egg
1 egg yolk

For the Curd:
4 large eggs
2 egg yolks
1 cup sugar
2/3 cups Meyer lemon juice, available at specialty-food stores, or fresh lemon juice
6 tablespoons unsalted butter, cut into bits
2 ounces white chocolate, cut into bits
Granulated sugar for the topping
Candied lemon slices and blackberries for garnish, if desired



Recipe



1. Make the pastry: Into a bowl, sift the flour, sugar and salt. Add the butter and blend the mixture until it resembles coarse meal. In a bowl, whisk together the egg and egg yolk. Add the egg mixture to the dry ingredients and stir until mixture forms a ball. Transfer to a lightly floured surface and gently knead until mixture forms a dough. Wrap in plastic and chill 1 hour.

2. On a lightly floured surface, roll out dough 1/8-inch thick and fit it into eight 4-inch tartlet molds. Prick the bottom of the shells and chill 30 minutes.

3. Preheat the oven to 400 degrees F. Line the tartlet shells with foil or waxed paper and weight with dried beans. Bake for 10 minutes. Remove the paper and weights and bake for 8 minutes more, or until golden. Transfer to racks to cool.

4. Make the curd: In a heavy saucepan, combine the eggs, yolks, sugar, and lemon juice. Cook the mixture over moderately low heat, stirring, until custard is thick and just begins to bubble. Strain into a bowl and stir in the butter and white chocolate until smooth. Pour into tartlet shells, cool and chill.

5. Before serving, sprinkle each tartlet with a thin layer of granulated sugar and place under the preheated broiler, about 4 inches from the heat, watching carefully and turning, until sugar is caramelized. Or use a small propane torch to scorch the sugar. Garnish with candied lemon slices and blackberries if desired.