Lemon Cream Tartlets

You know how you have those friends - the ones you clicked with the first time? Those rare and beautiful people who seem to seamlessly join you wherever you are in life and it seems like they've always been there? My friend Toya is like that for me.

Toya is a kindred soul. She loves to bake, too, and because she wouldn't be comfortable in front of a crowd, even one as small as my readership (thank you for being here!), she texts me photos of her front-window-worthy muffins, cakes and other delights.

What I really love about Toya is her earth-mother-ness. She is the high priestess in the tarot: the eternal mother, a gentle soul with fierce protective powers. She's thoughtful, quiet. She can never, ever leave a party because she is always, always listening attentively to people trying to chat her up. Add to all this the most beautiful lips on a face you've ever seen, and that's Toya. 

Recently, Toya had a very big birthday and a few of us revelers crashed her suite in a hotel. Because one does not show up empty-handed to this sort of affair, J & I brought wine, margaritas & these sweet little tartlets in Toya's favorite flavor - lemon. The difference between these tasties and, say, a lemon bar, is that they're made with a rich, decadent lemon cream a la Tartine Bakery. As complex as they are, though, they are light and lovable, all at once. Kind of like our birthday girl.

T, I love you so. Cheers to the big birthday and to all the little ones in between.



Tartine's Lemon Cream Tartlets
Makes 36 tartlets

1 C unsalted butter
1 C sugar
1/4 t kosher salt
2 large eggs, at room temp
3-1/2 C flour

Lemon Cream
1/2 C + 2 T lemon juice
3 large eggs, at room temp
1 large egg yolk, at room temp
3/4 C sugar
1/4 t kosher salt
1 C unsalted butter

Make your pastry.

1. Mix the butter, sugar, salt on medium until smooth.
2. Mix in one egg, then the other, blending completely after each.
3. Add the flour all at once and mix on low until incorporated.
4. Divide the pastry into quarters, wrap well in plastic wrap and chill at least 2 hours.
5. Once chilled, remove 2 of your quarters from the fridge and freeze the rest.
6. Preheat your oven to 325.
7.Roll them to 1/4" thickness and, using a 3" biscuit cutter, cut out tartlet circles.
8. Gently press each tartlet pastry into mini-muffin pans (each mini muffin pan holds about 24 minis)
9. Bake at 325 for 6 minutes or so, just until the crust is set.
10. Remove from oven and gently press down with your thumb or a spoon so you can fill each pastry cup with cream.

Make your lemon cream.

Okay, you need a double boiler for this. Don't have one? You need a sauce pan that you can fill with about 1-2 inches water and a heat-safe bowl (preferably stainless steel, but, whatever) to place on top.

1. Boil about 1-2 inches water in a saucepan.
2. While the water is heating, blend the lemon juice, eggs, egg yolk, and sugar.
3. Once blended, place over the boiling water and stir constantly (listen, Toya is worth it. I hope you have a friend like this, too) until the mixture thickens and reaches 180 degrees (about 10-12 minutes, depending upon your boil and your stirring commitment).
4. Remove from heat and let cool to 140 degrees, stirring every minute or so to help the heat release.
5. Cut the butter into 1" cubes.
6. Pour the lemon egg mixture into your blender.
7. With the blender running, add the butter one cube at a time, mixing thoroughly after each addition.
8. The cream will be light in color and is ready to use now or store for a few days and spoon into your creation.

Spoon the cream into the tartlet shells and place a dollop whipped cream on top. Add a blueberry or mint leaf and you're all ready to pop it into your mouth serve!

1 comment

  1. These look SO good! I love everything lemon. Must try them soon.


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