DAISY LEMON TARTS
This recipe was made by Zoya from start to finish….from scratch. She made it for a recent party I had kept and I couldn't be more proud of her ماءشااللة. She made this recipe from one of her favorite,Rosaana Pansino’s book Baking all year round.
I think citrus desserts are awesome. Lemon cookies, key lime pie, orange cake; I think they taste so so good. They are sweet and tart all the same time. And they’re perfect for spring because of the bright flavors and colors. Fortunately for me my husband loves citrus desserts, Which is perfect for me. Actually, he’s a huge citrus fan, as in why Zoya made this for her baba.
They’re imperfect like daisies are. Daisies don’t have matching petals. They’re not symmetrical. And neither are these cookies. They just look so bright and pretty! I love how they came out. Those white petals and yellow curd center really remind me of daisies. They are the happiest of flowers! Daisies make me smile every time I see them. And these made me smile every time I looked at them. Well done Gurya 👏🏻
You can make these ahead of time. You make the curd and refrigerate it. Then you make the tartlet shells. This is where you could stop and store the shells in an airtight container a couple of days. When you’re ready to serve them, sprinkle with powdered sugar, fill, and serve.
Now, this is the most important part! They don’t store well. Eventually the curd makes the crust soggy. So, as a sacrifice, you will have to eat any leftovers that you have assembled. I know, it’s going to be difficult. But, I know you will step up and make the sacrifice.
Ingredients:
Tart dough:
2 large egg yolks
2 tablespoons heavy cream
1/2 teaspoon lemon extract
1 1/2 cups all-purpose flour
8 tablespoons unsalted butter, cut into cubes and chillled
1/4 cup of granulated sugar
1/4 teaspoon of salt
Lemon curd filling:
1 large egg
2 large egg yolks
1/2 cup of granulated sugar
Grated zest of 1 large lemon
1/4 cup of lemon juice
4 tablespoons of unsalted butter
Recipe:
Make the tart dough. In a small bowl wish together the egg yolks, heavy cream and lemon extract until smooth.
In a stand mixer with the paddle attachment, mix the flour, butter, sugar and salt until a coarse meal forms
On low speed, slowly mix the cream mixture until the dough holds together when pinched
Shape the dough into a disk and wrap with plastic wrap. Refrigerate for 1 hour
Make the filling: fill a small saucepan halfway with water and bring to a simmer.
In a heatproof bowl that fits over the saucepan, whisk the egg, egg yolks, sugar, lemon zest and lemon juice. Place the bowl over the saucepan making sure the bottom of the bowl isn’t touching the water. Whisk occasionally until the mixture thickens, 8-10mins.
Strain the mixture through a fine mesh sieve set over a medium bowl. Stir in the butter until melted and fully combined
Lay a piece of plastic wrap against the top of the filling so that a skin will not form. Set aside to cool for about one hour.
Preheat the oven 350degrees Fahrenheit/ 170 degrees Celsius. Grease 12 cups of mini muffin tins greasing every other cup.
On a lightly floured surface, rollout the dough too a 1/4 inch thickness. Cut out 12 tart shells using a flower cookie cutter.
Press the center of the flowers into the grease mini muffin cups. The petals of the flowers should hang around the edges of the cup. Use a fork to dock the bottom of the tart shells
After that, freeze the tart shells for 10-15 mins to firm up the dough
Bake until firm to the touch, about 10-12 mins.
After they are baked let them cool on a wired rack
Fill the shells with your filling and decorate by covering each shell with powdered sugar.
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