Dulce De Leche Petits Fours Recipes
DULCE DE LECHE PETITS FOURS
Provided by Food Network Kitchen
Categories dessert
Time 20m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Trim the crusts from the pound cake, then slice lengthwise 1/4 inch thick.
- Stack 3 pound cake slices, spreading dulce de leche in between each. Repeat with the remaining pound cake and dulce de leche.
- Cut the stacked pound cake slices into 1-inch squares. Dip one side of each square into the melted white chocolate, then sprinkle with the cocoa powder. Refrigerate until set.
LEMON-BLUEBERRY PETITS FOURS
We baked these treats in mini brioche pans; small fluted tartlet pans would work just as well.
Yield Makes 15
Number Of Ingredients 8
Steps:
- Pulse the flour and sugar in a food processor to combine. Add the butter; pulse until the mixture resembles coarse meal. In a small bowl, lightly beat the egg yolk and ice water. With the motor running, slowly pour the egg mixture into the processor; mix until the dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
- Preheat the oven to 350°F. On a clean work surface, roll out the dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit the rounds into pans; press into the bottom and sides. Chill at least 30 minutes.
- Line the tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove the paper and weights. Continue baking until golden, about 10 minutes. Transfer to a wire rack to cool completely.
- Using a toothpick, dip each blueberry in the meringue powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
- Remove the tart shells from the pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.
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