These mini tarts are easy to make, visually appealing, and are the perfect dessert for a dinner party. The name comes from the Scottish word for “small cup.” Recipe source: Martha Stewart Living, January 2002. Makes 24.
Ingredients: For the candied lemon zest: – 2 lemons, washed and dried – 1 cup sugar, plus more for rolling – 1/2 cup cold water
For the crust: – 5 tablespoons cold unsalted butter, cut into pieces, plus more for the mini muffin tin – 1 cup all-purpose flour – 3 tablespoons sugar – 1 large egg yolk – 1/2 teaspoon pure vanilla extract – 1 teaspoon finely grated lemon zest – Pinch of salt
For the filling: – 8 ounces cream cheese, at room temperature – 1/3 cup sugar – 1 large egg – 3 tablespoons finely grated lemon zest – 1 tablespoon freshly squeezed lemon juice – 1/2 teaspoon pure vanilla extract
Directions: 1. For the candied lemon zest: Use a vegetable peeler to remove the zest from the lemons in long strips. Use a sharp knife to finely julienne the zest. Place the zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain. 2. In a small saucepan, bring 1 cup sugar and the cold water to a boil over medium-high heat. When the sugar has completely dissolved, add the julienned zest, reduce the heat to medium-low, and simmer for 10 minutes. Remove from the heat, cover, and let stand overnight. Remove the zest and drain on a wire rack. Roll in sugar. Dry on the wire rack. Store the zest in an airtight container for up to 2 weeks. 3. Preheat the oven to 350 degrees F, with a rack in the upper third. Lightly butter 24 mini muffin cups; set aside. In a food processor fitted with the steel blade, pulse the flour and butter until the mixture resembles coarse crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until the mixture comes together and is smooth; do not overprocess. 4. Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Press each ball into a muffin cup, pressing the dough
27.04.2023 @ 04:22
These mini tarts are easy to make, visually appealing, and are the perfect dessert for a dinner party. The name comes from the Scottish word for “small cup.” Recipe source: Martha Stewart Living, January 2002. Makes 24.
Ingredients:
For the candied lemon zest:
– 2 lemons, washed and dried
– 1 cup sugar, plus more for rolling
– 1/2 cup cold water
For the crust:
– 5 tablespoons cold unsalted butter, cut into pieces, plus more for the mini muffin tin
– 1 cup all-purpose flour
– 3 tablespoons sugar
– 1 large egg yolk
– 1/2 teaspoon pure vanilla extract
– 1 teaspoon finely grated lemon zest
– Pinch of salt
For the filling:
– 8 ounces cream cheese, at room temperature
– 1/3 cup sugar
– 1 large egg
– 3 tablespoons finely grated lemon zest
– 1 tablespoon freshly squeezed lemon juice
– 1/2 teaspoon pure vanilla extract
Directions:
1. For the candied lemon zest: Use a vegetable peeler to remove the zest from the lemons in long strips. Use a sharp knife to finely julienne the zest. Place the zest in a small bowl; cover with boiling water. Let stand for 30 minutes; drain.
2. In a small saucepan, bring 1 cup sugar and the cold water to a boil over medium-high heat. When the sugar has completely dissolved, add the julienned zest, reduce the heat to medium-low, and simmer for 10 minutes. Remove from the heat, cover, and let stand overnight. Remove the zest and drain on a wire rack. Roll in sugar. Dry on the wire rack. Store the zest in an airtight container for up to 2 weeks.
3. Preheat the oven to 350 degrees F, with a rack in the upper third. Lightly butter 24 mini muffin cups; set aside. In a food processor fitted with the steel blade, pulse the flour and butter until the mixture resembles coarse crumbs. Add the sugar, egg yolk, vanilla, lemon zest, and salt. Process until the mixture comes together and is smooth; do not overprocess.
4. Divide the dough into quarters. Divide each quarter into 6 pieces. Shape into balls. Press each ball into a muffin cup, pressing the dough