These recipes take time and effort, but they are worth it! All are from the book "Baking from my home to yours" by Dorie Greenspan
The Most Extraordinary French Lemon Cream
1 c. sugar
Grated zest of 3 lemons
4 large eggs
3/4 c. fresh lemon juice
2 sticks plus 5 tablespoons (10 1/2 ounces) unsalted butter, cut into tablespoon-size pieces, at room temperature
Have a thermometer, a strainer, and a blender at hand. Bring a few inches of water to a simmer in a saucepan.
Put the sugar and zest in a large heatproof bowl that can be set over the pan of simmering water. Off the heat, rub the sugar and zest together between your fingers until the sugar is moist, grainy, and very aromatic. Whisk in the eggs, followed by the lemon juice.
Set the bowl over the pan and start stirring with the whisk as soon as the mixture feels tepid to the touch. Cook the lemon cream until it reaches 180 degrees F. Whisk constantly to keep the eggs from scrambling.
As soon as it reaches 180 degrees F, remove from heat and strain it into the blender jar. Let it stand, stirring occasionally, until it cools to 140 degrees F.
Turn the blender to high, and with the machine running, add the butter about 5 pieces at a time. Scape down the sides of the jar as needed. Once all the butter is in, blend the cream for another 3 minutes.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight.
When you are ready to fill your tarts, whisk the cream to loosen it and spoon it into the tart shell(s).
Chocolate Cream
2 c. whole milk
4 large egg yolks
6 T. sugar
3 T. cornstarch
1/4 tsp. salt
7 ounces bitter- or semi-sweet chocolate, melted
2 1/2 T. unsalted butter, cut into pieces, at room temperature
Bring the milk to a boil.
Meanwhile, in a large heavy bottomed saucepan, whisk the yolks with the sugar, cornstarch, and salt until well blended and thick. Whisking without stopping, drizzle in about 1/4 c. of the hot milk. This will temper the egg yolks. Then whisk in the remainder of the milk in a steady stream. Put the pan over medium heat, and whisking constantly, bring the mixture to a boil and boil for 1-2 minutes. Remove pan from heat.
Whisk in the melted chocolate. Let sit for 5 minutes, then whisk in the bits of butter.
Pour the cream into a container, press a piece of plastic wrap against the surface to create an airtight seal, and refrigerate for at least 4 hours or overnight.
When you are ready to fill your tarts, whisk the cream to loosen it and spoon it into the tart shell(s).
Sweet Tart Dough
1 1/2 c. flour
1/2 c. powdered sugar
1/4 tsp. salt
1 stick plus 1 tablespoon (9 tablespoons) very cold (or frozen) unsalted butter, cut into small pieces
1 large egg yolk
Put the flour, sugar, and salt in a food processor and pulse a couple of times to combine. Scatter the pieces of butter over the dry ingredients and pulse until the butter is coarsely cut in. Stir the yolk, just to break it up, and it it a little at a time, pulsing after each addition. When the egg is in, process in long pulses (about 10 seconds each) until the dough, which will look granular after the egg is added, forms clumps and curds. Turn the dough out onto a work surface and very lightly knead the dough just to incorporate any dry ingredients that might have escaped mixing.
Butter a 9 inch fluted tart pan with a removable bottom. Press the dough evently over the bottom and up the sides. Freeze the crust for 30 minutes or more before baking.
Bake in a preheated 375 degree F oven for about 25 minutes.
For mini-tarts, press the dough into a mini cupcake pan, and bake for about 8-9 minutes instead. You will need two recipes to make enough mini-tarts for one recipe of chocolate or lemon cream.
Chocolate Shortbread Tart Dough
Follow instructions for Sweet Tart Dough, EXCEPT add 1/4 c. cocoa powder in with dry ingredients and reduce flour to 1 1/4 c.
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