Lemon Basil Tartlets

Roseate Spoonbills J.N. "Ding" Darling National Wildlife Refuge Sanibel Island FL

Tart Shells
9 T. unsalted butter, room temperature
1/2 c. granulated sugar
1/8 tsp. salt
1 large egg, room temperature
3 3/4 c. unbleached flour
1 large egg
Pinch salt

Combine butter, sugar and salt in stand mixer and mix with paddle on medium speed until smooth.  Add the egg and mix until smooth.  Stop mixer and scrape down sides of bowl.  Add the flour all at once and mix on low speed until just incorporated.  Divide dough into 2 equal balls on lightly floured work surface and shape each ball into a ½” thick disk.  Wrap in plastic wrap and chill at least 2 hours or overnight.
Roll chilled dough out on lightly floured surface 1/8” thick, turning a quarter turn and reflouring as needed to avoid sticking.  Cut circles to fit muffin (small cupcake) pans (2” larger than pan).  If dough is still cool, fit into pans.  Otherwise, chill for a few minutes to firm up before transferring to pan.  Cut dough even with top of mold or pan.  Freeze 15 minutes until firm.

Preheat oven to 325 degrees F.  Dock (pierce) the bottoms of the shells.  Meanwhile, beat the remaining egg with the salt in a small bowl.  Bake shells 10  - 12 minutes, then remove from oven and lightly brush bottom and sides with egg glaze.  Return to oven to bake until rims are golden brown – about an additional 5 minutes.  Cool completely on wire racks.  Wrap airtight and freeze for up to two weeks.  Makes 24  2 1/2” tart shells.

Lemon Basil Cream
10 T. lemon juice
20 g. fresh basil leaves
3 large eggs
1 large egg yolk
1/3 c. sugar
Pinch of salt
16 T. unsalted butter, cool cut into 1 T. pieces
Whipped cream

 

Put sugar, 2 T. of lemon juice and the basil leaves in the blender and blend.  Whisk all ingredients except butter in a microwaveable bowl.  Microwave on full power for 30 second intervals, whisking after each heating until the mixture becomes very thick and reaches 170 degrees F.  (Do not worry if the mixture curdles a bit.) Remove the bowl and let mixture cool to 140 degrees F., stirring from time to time to release the heat.  Transfer to blender and add butter, 1 T. at a time, blending each piece until incorporated before adding next piece.  Pour into prepared tart shells or cover tightly and store in refrigerator up to 5 days.  Rewarm in microwave at defrost power (check after 30 seconds) before using if stored. Makes about 2 1/2c.   Fill 24 tart shells and chill until firm – at least 3 hours.  Top with dollop of whipped cream just before serving.



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