Meyer Lemon Tartlets

Tis the Meyer lemons season.

Cannot resist Meyer lemons when I see them at the supermarket. Whether how I would use it, it doesn't matter to me. I'll just buy them then decide.

I made a meyer lemon pound cake and it was so moist and fragrant. With the extra lemons on hand, I decided to make into lemon curd so as to slowly savour it. Nudged by a friend to make tarts, and so, Lemon tarts were made. I can actually eat the lemon curd on its own. Meyer lemons has a very special taste. The curd was tarty and sourish. People I gave to, finds it nice and very refreshing. It is my favourite. And I think I can just simply use it as a bread spread. The curd is so versatile!

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Recipe for Meyer Lemon Tarts

Meyer Lemon Curd, modified from Sally's Baking Addiction

Ingredients:

2 Egg yolks + 1 whole egg

75g Granulated sugar

2 Lemon zest

84g Lemon juice (from 2 Meyer lemons)

80g salted butter

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Method:

1. Put all ingredients in a bowl, except for butter, over a pot of simmering hot water. 

2. Double boil till thicken then remove from heat and add butter in.

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3. Stir well to melt the butter.

4. Cover with cling wrap till ready to use. Otherwise, pour into a glass jar immediately and capped it. Cool it before placing in the fridge.

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Tart Shells, adapted from Lust by Audrey Tan

(Makes 30 mini tartlets)

Ingredients:

63g Butter, salted

45g Granulated sugar

25g Egg white, or half a beaten egg

125g Plain flour, sifted

Method:

1. To mix by hand, cream butter and sugar with a wooden spoon until light and fluffy.

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2. Then add in egg and mix well.

3. Add flour to form the dough. (Added more liquid, the dough was difficult to gather)

4. Flatten the dough into a disc and cover with a plastic wrap. Refrigerate for 30mins.

5. On a floured surface, roll dough out into a 0.3mm thick sheet. Use a small round cutter to press out circles.

6. Place dough into prepared tartlet tins, ensuring that dough is well pressed into sides and bottom of tins. Prick bottom of each tart with a fork. (As mine was soft, I placed it into the fridge first before baking).

7. Blind bake at 180C for 14-15mins until browned at the sides.

8. Remove from the oven. The shells will harden when cooled.

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Assembly:

1. In the cooled tart shells, scoop the lemon curd.

2. Decorate with toasted pistachio nuts.

3. Chilled and serve, or can serve immediately.

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Chocolate Tartlets

We have this group of family friends whom we usually meet up once a year, either year end, or during Chinese New Year period. This year, I volunteered to be the host. As usual, when it comes to guest that I don't meet often, I usually fall back on foods that I'm confident it will not go wrong.


For this gathering, I made Baked Bolognase Pasta, Smoked Ham Gratin, and Chocolate Tartlets. We also ordered a Turkey from the local supermarket. When my spouse collected it, we realised it was not cooked! I had to hurry through my bakings so as to roast the turkey. Fortunately, the turkey wasn't too tough!


Overall, my guests were happy with the food I served. Thank goodness! :)

Baked Bolognase Pasta

Mini Dark Chocolate Tarts

The chocolate tartlets were very nice. I used a mixture of 55% and 72% dark chocolates for the filling. As I had some leftover chocolate swiss meringue buttercream (SMB), I piped some SMB on the tartlets and it was really "sinfully" good! In fact, one of my friend preferred the tart with just SMB fillings! I like the chocolate tartlet with some SMB frosting. Try it, I'm sure you'll agree!

Recipe for Chocolate Tartlets, modified from Lust by Audrey Tan

Makes about 60 mini tarts

Tart Crusts

Ingredients:

125g Unsalted butter, soften at room temperature

40g Caster sugar

1 Egg

225g Plain flour

25g Cocoa powder

Method:

1. In a mixing bowl, beat butter and sugar until light and fluffy.
2. Add egg and mix till well blended.
3. Sift flour and cocoa powder into the batter.
4. Gather them into a dough.
5. Flatten dough into a disc and cover with plastic cover.
6. Refrigerate for 30mins.
7. On a floured work surface, roll the dough into a 0.3cm thick sheet.
8. Use a round cutter to press out the dough.
9. Place dough into prepared tartlet tins, ensuring that dough is well pressed into sides and bottom of the tin. (I used a 12 mini muffin tray for the tarts).
10. Bake the crust at 180C for 12-15mins.
11. Let it cool completely before filling.

Chocolate Ganache

100g Dark chocolate buttons, 72% cacao

200g Dark chocolate buttons, 55% cacao

250g Whipping cream

Method:

1. Bring the cream to a simmer in a medium saucepan over medium heat.
2. Put the chocolate in a heatproof bowl.
3. Add the hot cream into the chocolate and let it stand for 1 min.
4. Whisk until smooth.
5. Spoon the ganache into the tartlets.
6. Refrigerate till firm before consuming.

Happy new 2012 everyone! Hope we bake more tempting treats in the new year!

What's in my tarts?

Didn't feel like baking up a storm on Saturday after a couple of failed tries on sponge cake. So, I decided to bake tarts (from the leftover dough in the freezer).

Baked tart shells of two sizes.

Upclose with the crispy tart shells fresh from the oven. It was handmade, therefore, it wasn't uniform. :p

These are chocolate with Bailey's Irish creme caramel tartlets.

Pastry cream with Grand Marnier Orange.

Pastry cream with payaya bits (non alcoholic!)

Chocolate with Grand Marnier Orange.

Mini tartlets from left to right: pastry cream with Grand Marnier Orange, chocolate with Grand Marnier Orange & pastry cream with payaya bits.

Cross section of the chocolate Creme Caramel tart.


I baked breads on Friday evening. Didn't turn out to be as soft as I want them to be. There were bak kwa, kaya, Nutella chocolate & red beans.

Almond Chocolate Tartlets for sale

Crispy tartlets filled with smooth chocolate topped with whole almonds. For people who appreciate crunchiness!

12 pieces per pack - $8.40
MOQ - 2 packets
Order 4 days in advance. Self collection

Apple Crumble Tartlets

Baked my Apple Crumble Tartles this evening.

Cooked the Creme Patissere. Look how smooth and nice it looked!

Cooked fuji apples with butter and ground cinnamon.

Piping Creme Patissere into the tart shells.

My Apple Crumble Tartlets.

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