Ingredients: |
Ingredients: Dough:
1 cup (2 sticks) butter, softened to room temp
1 cup granulated sugar
1/2 teas finely grated lemon zest
1/2 teas pure vanilla extract
1/2 teas honey
1/16 teas baking powder
1/16 teas baking soda
1/4 cup room temp water
1&1/2 cups all purpose flour, more for dusting work surface
1/2 cup almond flour
Custard
1&1/4 cups whole milk
1/2 tabls pure vanilla extract
3 large egg yolks (save whites for egg wash later)
1/2 cup sugar
1/3 cup cake flour, sifted
1 tabls butter, softened
Lemon Curd
1/4 cup fresh lemon juice
zest of 1 lemon
4 tabls butter, softened
1/2 cup sugar
2 large eggs, slightly whisked
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Directions: |
Directions:Dough
Put butter, sugar, lemon zest, vanilla, honey, baking powder and baking soda in the bowl of a stand mixer fitted with paddle attachment and paddle on low speed just
until the the ingredients are coated in butter, a few seconds, then raise speed to low-medium and continue to mix until smooth, about 1 minute
With motor running, pour the water in a thin stream and paddle until thoroughly combined, about 1 minute
Stop motor and pour all the flour into the center of the bowl. Paddle on low speed for about 10 rotations. Stop the motor, scrape down the sides, then paddle until mixture comes together into a uniform dough, about 30 secs to a minute
Scrape the dough onto a piece of plastic wrap and refrigerate until ready to use. (you can refrigerate up to a week and freeze for up to a month)
Custard
Have all of your ingredients measured and ready to go..
In a deep saucepan, bring the milk and vanilla to a simmer, tum off heat.
Whisk the sugar into the eggs. Stream the cake flour into the eggs while whisking well to incorporate. Ladle approximately 1/4 cup of hot milk into the egg mixture, whisking continuously to combine well. Repeat with another ladle of hot milk
Pour/scrape all-of the egg mixture back into the saucepan of milk and return to medium-ow beat, whisking continuously, making.to sure reach the bottom and sides of saucepan. Mixture will thicken within a minute, whisk another 30 seconds. Whisk in the butter, lower heat and whisk until quite thick, another minute or two. Remove from heat. Chill custard well in fridge before use
Lemon Curd
Combine lemon juice, zest, butter and sugar in a saucepan and stir over heat until sugar dissolves. Add eggs and keep cooking over a low heat stirring constantly until the mixture comes to a boil and thickens
Pour mixture into a jar, cover and refrigerate for up to two weeks
Preparation
Preheat oven to 400 degrees
Spray tart pans with cooking spray and line them up on a baking sheet
Mix custard and curd together (should be about 2 parts custard to 1 part curd)
Separate the dough into 20 equal pieces for large tarts, or 28 pieces for small tarts (2 pieces for each tart- a top and a bottom)
Flatten pieces of dough and gently press into tart pans making sure to keep the crust as even as possible, clean outside of tart pans as you go because any dough left on outside of tart pan will be hard to clean off later!
Fill each tart with custard/curd mixture almost to top, then flatten remaining pieces of dough to make 'covers'
Gently place covers on each tart and press down on the sides to seal and take off any excess dough
Make egg wash with reserved egg whites and brush tops each tart
Bake at 400 degrees for 20-25 minutes until golden brown
Enjoy these delicious treats that are worth every minute of the work!! |
This recipe for Pasticiotti "Pasta-Chorta" is from