Freestyle Lemon Tartlets With White Chocolate Sauce Recipes

THE BEST LEMON TART EVER

Steps:

• Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake crust until light golden brown, 15 to 20 minutes.
• Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning.
• Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners' sugar.

FREESTYLE LEMON TARTLETS WITH WHITE CHOCOLATE SAUCE

Steps:

• To make the filling, set a mesh strainer over a medium bowl or container. In a medium nonreactive saucepan, whisk together the lemon juice, 1/3 cup (65 g) sugar, 6 tablespoons (3 ounces/85 g) butter, lemon zest, eggs, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble. Don't let the mixture boil. Pour the filling through the strainer. Let cool, then cover and refrigerate until chilled.
• To make the dough, in a stand mixer fitted with the paddle attachment, mix together the flour, 2 teaspoons sugar, and 1/2 teaspoon salt on low speed until combined. Add the 5 tablespoons (2 1/2 ounces/70 g) chilled butter pieces and beat on medium speed until the butter pieces are about the size of corn kernels. Add the ice water and mix until the dough just begins to hold together.
• Transfer the dough to a work surface, form it into log about 5 inches (12 cm) long, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Slice the chilled dough log into 6 equal pieces. Lightly flour a work surface and roll out each piece into a 5-inch (12-cm) circle. Place the circles on the prepared baking sheet, spacing them evenly. Bake until golden brown, 20 to 25 minutes. Let cool completely.
• Increase the oven temperature to 450°F (230°C).
• To make the meringue, in a clean, dry bowl of the stand mixer fitted with the whip attachment, whisk the egg whites on low speed until frothy. Add the cream of tartar, if using, and the pinch of salt, then increase the speed to high and continue to whisk until the whites begin to form soft, drooping peaks when the beater is lifted. With the mixer running, gradually add the 10 tablespoons (135 g) sugar, then the vanilla, and continue to whisk until the meringue forms stiff peaks.
• To finish the tartlets, divide the lemon filling evenly among the baked pastry disks, mounding it in the center and leaving a 1-inch (3-cm) border around the edges. Spoon the meringue onto the tartlets, dividing it evenly and covering the filling, then create decorative swirls and peaks. Bake until the meringue is golden brown, about 5 minutes.
• Serve the tarts warm from the oven or at room temperature, with the white chocolate sauce drizzled onto individual plates or passed in a bowl on the side.
• The filling and the dough can both be made up to 4 days in advance and refrigerated until needed. The tarts should be served the same day they're made.

WHITE CHOCOLATE HAZELNUT TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
• Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
• Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.
• Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.

WHITE CHOCOLATE LEMON BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Stir 1 cup flour and 1/4 cup sugar together in a bowl. Mash butter into the flour mixture until it resembles coarse crumbs; press into bottom of a 9-inch square baking dish.
• Bake in preheated oven until crusty and golden brown, about 15 minutes.
• Sprinkle chocolate chips over the crust.
• Beat eggs, lemon juice, and lemon zest together until the eggs are beaten. Stir remaining 1/4 cup flour and 3/4 cup sugar into the egg mixture; pour over the chocolate chips and crust.
• Bake until set in the middle, about 15 minutes more. Cool slightly in baking dish set on a wire cooling rack. Sift confectioners' sugar over the bars and cool completely before cutting to serve.

LEMON TARTLETS

Steps:

• To make lemon curd: whisk together egg, egg whites, sugar, lemon juice and zest in a heavy bottomed, medium-sided saucepan.
• If you do not have a heavy-bottomed pan, use a double boiler and increase the cooking time slightly.
• Add butter and cook over medium-low heat, whisking constantly, until thickened, 5 to 7 minutes.
• (the curd will become thicker as it cools).
• Transfer to bowl and let cool.
• Cover and refrigerate until chilled.
• (the curd can be prepared ahead and stored, covered, in the refrigerator for up to 2 days).
• to make pastry shells: place oven rack in the upper third of the oven; preheat to 375 °F.
• Lightly oil 24 three-inch muffin cups or spray them with nonstick cooking spray.
• in a medium-size saucepan, combine 1 cup water, oil, sugar and salt; bring just to a boil over medium heat.
• Remove from the heat and add flour all at once.
• Stir with a wooden spoon until the mixture forms a smooth mass.
• Let cool for 2 minutes, then transfer to a stand-up mixer fitted with paddle attachment or to a food processor.
• in a measuring cup, whisk together eggs, egg whites and vanilla.
• Gradually add one quarter of the egg mixture to the flour paste, beating or processing until the eggs are incorporated.
• Repeat with 3 more additions of the egg mixture until the batter just falls from a spoon.
• The batter may seem lumpy.
• place aobut 1 t pastry into each prepared muffin cup.
• Dip a spoon in cold water and press the pastry into sides of the cups.
• With moistened fingers, press the pastry part way up the sides of the cups, forming 3/8 inch thick shells.
• Bake for 5 minutes.
• Remove from the oven and prick the centers of the shells with a fork.
• Return to the oven and bake for 10 to 15 minutes longer, or until puffed and golden.
• Loosen shells with a table knife or small metal spatula and transfer to a wire rack.
• Let cool.
• (the shells can be prepared ahead and stored, well wrapped, in the freezer for up to 1 month. Unwrap and thaw at room temp. For 1 hour before filling).
• to assemble tartlets: not more than 1 ½ hours before serving, spoon about 1 t lemon curd into each tartlet shell and dust with confectioners" sugar.

WHITE CHOCOLATE TARTLETS WITH STRAWBERRY COULIS

Steps:

• Make crusts:
• Preheat oven to 350°F. Grind biscotti and almonds in processor until finely ground. Add butter and process until well blended. Divide mixture equally among eight 4 1/2-inch diameter tartlet pans with removable bottoms (about 1/3 cup mixture for each). Press mixture onto bottoms and up sides of pans. Bake until crusts are golden brown, about 15 minutes. Transfer pans to racks; cool completely.
• Make filling:
• Bring 1/2 cup whipping cream to boil in heavy medium saucepan. Remove from heat. Add chopped white chocolate and stir until melted and smooth. Cool mixture to room temperature. Using electric mixer, beat cream cheese in large bowl until smooth. Gradually add white chocolate mixture and beat until well blended. Beat remaining 3/4 cup whipping cream, sugar and vanilla in medium bowl until medium-firm peaks form. Fold into cream cheese mixture in 2 additions. Divide filling among prepared tartlet crusts (about 1/2 filing for each). Refrigerate at least 2 hours.
• Make coulis:
• Combine strawberries, water, 3 tablespoons sugar and lemon juice in blender. Purée until smooth. Cover and refrigerate until cold, at least 2 hours. (Tartlets and coulis can be prepared 1 day ahead. Keep refrigerated.)
• Remove tartlets from pans. Place 1 tartlet on each of 8 plates. Spoon strawberry coulis alongside and serve.