Creamy Citrus Tartlets Food

CITRUS CREAM TARTLETS

Steps:

• In a food processor, combine the nuts, sugar and flour; cover and process until blended. Add butter; blend until mixture forms coarse crumbs., Press onto the bottom and up the sides of two greased 4-in. tartlet pans with removable bottoms. Bake at 350° for 13-15 minutes or until golden brown. Cool completely., In a small bowl, beat cream cheese until fluffy. Add the confectioners' sugar, citrus juices and peels; beat until blended., Spoon into crusts. Refrigerate for at least 1 hour.

CREAMY CITRUS TARTLETS

Steps:

• Place cans of coconut milk in freezer until chilled completely, at least 4 hours.
• Place the bowl of a stand mixer and the whisk attachment in freezer until very cold, approximately 15 minutes.
• In a medium bowl, stir together cream cheese, 1½ cups confectioners' sugar, and citrus zests until well blended. Evenly divide filling (approximately 3 tablespoons each) among Vegan Tartlet Shells.
• Remove coconut milk from freezer and turn upside down. Pour off and discard liquid portion. Remove solid coconut milk to chilled mixing bowl. Add remaining ¼ cup confectioners' sugar and vanilla extract, beating with mixer fitted with chilled whisk attachment at high speed until thickened. Spoon whipped cream onto tartlets.
• Garnish with orange and lemon slices, if desired. Refrigerate until ready to serve.
• Preheat oven to 375°. Arrange 12 (3½-inch diameter) tartlet pans on a large rimmed baking sheet.
• In a large bowl, stir together flour, sugar, and salt. Using a pastry blender or 2 forks, cut in coconut oil until it resembles coarse crumbs. Using a fork, gradually add milk, stirring until a dough begins to form. Divide dough in half. Shape each half into a disk.
• On a lightly floured surface, roll each dough half to a ⅛-inch thickness. Using a 4-to 4½-inch round cutter, cut 10 circles from dough, rerolling scraps as necessary. Press dough circles onto bottoms and up sides of prepared tartlet pans, being careful not to stretch dough. Prick bottoms several times with a fork. Freeze tartlet shells for 10 minutes.
• Bake for 5 minutes. Check tartlet shells. If pastry begins to puff, re-prick bottoms of shells. Bake until tartlet shells are golden brown, another 20 to 25 minutes. Let cool completely on a wire rack.

CREAMY CITRUS TARTLETS

Steps:

• Preheat oven to 375°.
• On a lightly floured surface, unroll piecrusts. Using a 2½-inch round cutter dipped in flour, cut 24 rounds. Press rounds into 24 miniature muffin cups.
• In a large bowl, beat cream cheese, zest, and vanilla with a mixer at medium speed until creamy. Add sugar and orange juice, and beat until combined. Add egg; beat at low speed just until combined. Divide mixture among prepared crusts (about 2 teaspoonfuls each).
• Bake until filling is puffed and crust is lightly browned, about 15 minutes. Let cool on wire racks for 15 minutes. (Filling will deflate as it cools.) Run a knife around edges of cups to loosen tarts. Gently remove, and let cool completely on wire racks. Refrigerate until chilled.
• In a large bowl, beat cream, confectioners' sugar, and orange liqueur with a mixer at medium speed just until sti peaks form. Spoon onto tarts. Garnish with orange slices, if desired.

FRESH FRUIT TARTLETS

Steps:

• Line tartlet tins with the pastry (use boat-shaped tins if you have them). Bake blind in a preheated oven at 375 degrees for 10 minutes. When cold, brush the inside of the tartlet cases with the melted chocolate and leave to harden.
• Mix together the cream cheese and double cream until very smooth, then add the sugar and vanilla essence. Fill the tartlet cases with the cream mixture and arrange the fruit on top. Brush with the apricot or red currant glaze, depending on the fruit used, and leave to set.
• Sift the flour and salt together and rub in the butter and lard until the mixture resembles bread crumbs. Add the cheese, if using, and bind with a little cold water. Chill for 30 minutes and then roll out and use as above.

CREAMY TWO-LAYER CITRUS TART

Steps:

• To make the crust, combine the graham cracker crumbs, coconut, butter, sugar and salt in a large bowl and crumble together with your fingers.
• Press into a parchment paper-lined 9" springform pan.
• Bake at 350 degrees F until golden brown, 10 to 12 minutes.
• Let cool completely.
• In a large bowl, whisk together the lemon juice, eggs, 2/3 cup of the condensed milk and half of the vanilla and pour over the cooked crust.
• Bake in a 350 degree F oven until set, 20 to 25 minutes.
• Let cool completely.
• Zest 1 of the limes to make 1 tablespoon of zest.
• Squeeze and strain both limes to make 1/3 cup juice.
• In a food processor, pulse the cream cheese, remaining condensed milk and vanilla, lime zest, lime juice and sugar until smooth.
• Pour over the baked layer.
• Refrigerate until set, about 8 hours.

CREAMY LEMON TART

Steps:

• For crust:
• Using electric mixer, beat unsalted butter and egg yolks in large bowl until fluffy. Beat in sugar. Beat in flour and salt just until blended, adding water by tablespoonfuls if dough is dry. Transfer dough to lightly floured work surface. Gather dough together. Shape dough into ball; flatten into disk. Wrap dough in plastic and refrigerate 1 hour. Soften dough slightly at room temperature before rolling out.
• For filling:
• Whisk eggs, sugar, cream, lemon juice, and grated lemon peel in medium metal bowl to blend. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water); whisk slowly but constantly until mixture thickens and instant-read thermometer inserted into mixture registers 160°F, about 20 minutes. Remove bowl from over water. Cool mixture to room temperature, whisking occasionally.
• Preheat oven to 350°F. Roll out dough on lightly floured surface to 13-inch round. Transfer dough to 10-inch-diameter tart pan with removable bottom. Fold in dough edges, forming double-thick sides. Freeze crust 15 minutes. Line crust with foil; fill with pie weights or dried beans. Bake 15 minutes. Remove pie weights. Bake until crust is golden and cooked through, about 30 minutes longer. Cool crust in pan on rack.
• Spread filling evenly in crust. Chill overnight to allow filling to set.

LEMON CURD CREAM TART

Steps:

• Preheat oven to 325°.
• To make crust, combine gingersnap crumbs, butter and sugar in a bowl; stir with a fork to dampen crumbs.
• Pat crumbs on bottom and up sides of a 7-inch tart pan with a removable bottom; bake for 10 minutes or until firm and slightly browned; remove from oven and cool completely.
• To make filling, beat eggs and egg yolks together in a heavy-bottomed pan; add 3/4 cup sugar and beat; add lemon juice and butter.
• Cook lemon mixture over medium heat, stirring constantly for 5-10 minutes or until thickened to the consistency of pudding.
• Remove the curd from the heat.
• If it's lumpy, strain through a wire strainer.
• Place curd in a bowl and completely chill; when curd is cold, combine remaining 1/4 cup sugar with whipping cream in a bowl and beat until stiff; fold lemon curd into the whipped cream mixture.
• Gently spoon lemon mixture into the prepared tart crust; chill 1-2 hours.
• Just before serving, wash strawberries and pat dry; remove stems, thinly slice berries lengthwise and arrange over the tart.

CREAMY LEMON TARTS

Steps:

• In the microwave (I use my 8-cup Pyrex measuring cup for this) or on top of the stove (using a heavy-bottomed sauce pan) combine sugar, cornstarch, lemon zest, lemon juice, egg yolks, half and half and whipping cream (can use 2 cups half and half cream if desired and omit the whipping cream); whisk to combine.
• Microwave on HIGH until thick (removing about every minute to whisk/stir).
• Cook until thickened.
• Stir in butter; whisk until butter has melted and the mixture is smooth.
• Cool to almost room temperature, stirring every so often.
• Stir in sour cream until well blended.
• Divide evenly between baked tart shells.
• Top with a dollup of Cool Whip.
• Delicious!

FRENCH CITRUS ( LEMON) TART FILLING

Steps:

• In a bowl beat the egg yolks and sugar then slowly add juice of 2 lemons.
• plus zest ( finely grated skins)
• Slowly add melted butter then place all ingredients back into a medium heated pot and stir until mixture thickens and appears creamy in texture.
• You are now ready to fill your pastry cases.
• I put my filled tarts in a medium heated oven for 5 mins to bind the tart and casing although it can be eaten if the casings are precooked.
• -Note the egg white is not used but can be added if desired by beating whites untill stiff then adding a few tbsps of sugar slowly.When of meringue consistency pipe rings around the outside of the pastry shell or if desired make small peaks over the top of the lemon mix.this addition works best when you are using home made pastry cases as it requires slightly longer cooking at a lower temperature.