Freestyle Lemon Tartlets With White Chocolate Sauce Food

WHITE CHOCOLATE HAZELNUT TARTLETS

Steps:

• Preheat the oven to 375 degrees F.
• Lay 1 phyllo sheet on a work surface. Brush the phyllo with melted butter. Top with another phyllo sheet. Repeat with more butter and 2 more phyllo sheets. Cut the stacked phyllo sheets into 6 (5-inch) squares. Line each muffin cup with 1 stacked phyllo square, allowing the edges to ruffle and extend above the cup rims. Repeat with the remaining 4 phyllo sheets and melted butter. Bake until the phyllo cups are golden brown, about 9 minutes. Transfer the muffin pan to a cooling rack and cool completely.
• Meanwhile, stir the white chocolate and 1/4 cup cream in a heavy small saucepan over low heat until the chocolate is melted and smooth. Pour into a large bowl and cool to barely lukewarm. Stir in the hazelnuts. Using an electric mixer, beat the remaining 1 1/4 cups cream in another large bowl to medium-firm peaks. Fold the cream into the white chocolate mixture in 2 batches. Cover and refrigerate until cold, about 1 hour.
• Spoon 2 teaspoons of the chocolate hazelnut spread into each phyllo cup, if using. Spoon the white chocolate mousse into the cooled phyllo cups, mounding slightly. Arrange the mousse-filled phyllo cups on plates. Sprinkle the bittersweet chocolate over the mousse, or garnish with edible flowers, and serve.
• Do-Ahead Tip: The unfilled phyllo cups can be made 2 days ahead. Store them in an airtight container at room temperature. The white chocolate mousse can be made up to 8 hours ahead. Keep it refrigerated. The filled phyllo cups can be assembled up to 1 hour ahead. Cover and refrigerate them.

DARK CHOCOLATE AND LEMON GANACHE TARTLETS

Steps:

• FOR PASTRY:
• Combine flour, powdered sugar and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add egg yolk, cream and vanilla. Process until moist clumps form. Gather dough into ball. Divide dough in half. Flatten each half into disk. Wrap in plastic. Refrigerate until firm, about 1 hour. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before rolling.)
• Position rack in center of oven and preheat to 375°F. Roll out 1 dough disk on lightly floured surface to 1/8-inch thickness. Using plate as guide, cut out three 6-inch rounds. Transfer rounds to 4 1/2-inch-diameter tartlet pans with removable bottoms. Press dough into pans. Fold in any excess dough; press to form double-thick sides. Repeat rolling, cutting and forming with remaining dough disk, making 6 crusts total. Freeze crust until firm, about 5 minutes.
• Place crusts on large baking sheet. Bake until light golden brown, about 20 minutes. Transfer to rack and cool crusts completely. Remove crusts from pans.
• FOR FILLING:
• Bring 3/4 cup cream to simmer in heavy medium saucepan. Remove from heat. Add chocolate and whisk until smooth. Mix in 1 tablespoon lemon peel. Divide chocolate among cooled crusts. Refrigerate tartlets until filling is set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
• Combine 1/4 cup cream and 1/2 teaspoon lemon peel in large bowl. Beat until soft peaks form. Spoon whipped cream into pastry bag fitted with star tip. Pipe cream decoratively atop tartlets. Garnish with lemon twists, if desired.

LEMON CHOCOLATE TART

Steps:

• Preheat oven to 375°F.
• Pulse wafer crumbs in food processor until fine.
• Blend butter and corn syrup.
• With food processor running, gradually add butter mixture to crumbs and process until mixed.
• Spray 9 inch pie plate or flan pan with non-stick cooking spray.
• Using hands or back of large spoon, spread crumb mixture over bottom and up sides pressing firmly so mixture holds together.
• Bake at 375F for 10 minutes.
• Lemon Filling:.
• Whisk eggs, egg whites and sugar in bowl until well mixed.
• Whisk in lemon rind and juice.
• Pour into baked chocolate crust.
• Bake in 375F oven for 18 to 20 minutes or until top is barely set.
• Let cool.
• Just before serving, sift sugar over top.

WARM LEMON-CHOCOLATE SAUCE

Steps:

• Melt chocolate with the cream, water and zest in a heat proof bowl set over simmering water, stir until smooth.
• Pour the mixture through a fine strainer into a bowl and then serve.

FREESTYLE LEMON TARTLETS WITH WHITE CHOCOLATE SAUCE

Steps:

• To make the filling, set a mesh strainer over a medium bowl or container. In a medium nonreactive saucepan, whisk together the lemon juice, 1/3 cup (65 g) sugar, 6 tablespoons (3 ounces/85 g) butter, lemon zest, eggs, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble. Don't let the mixture boil. Pour the filling through the strainer. Let cool, then cover and refrigerate until chilled.
• To make the dough, in a stand mixer fitted with the paddle attachment, mix together the flour, 2 teaspoons sugar, and 1/2 teaspoon salt on low speed until combined. Add the 5 tablespoons (2 1/2 ounces/70 g) chilled butter pieces and beat on medium speed until the butter pieces are about the size of corn kernels. Add the ice water and mix until the dough just begins to hold together.
• Transfer the dough to a work surface, form it into log about 5 inches (12 cm) long, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
• Slice the chilled dough log into 6 equal pieces. Lightly flour a work surface and roll out each piece into a 5-inch (12-cm) circle. Place the circles on the prepared baking sheet, spacing them evenly. Bake until golden brown, 20 to 25 minutes. Let cool completely.
• Increase the oven temperature to 450°F (230°C).
• To make the meringue, in a clean, dry bowl of the stand mixer fitted with the whip attachment, whisk the egg whites on low speed until frothy. Add the cream of tartar, if using, and the pinch of salt, then increase the speed to high and continue to whisk until the whites begin to form soft, drooping peaks when the beater is lifted. With the mixer running, gradually add the 10 tablespoons (135 g) sugar, then the vanilla, and continue to whisk until the meringue forms stiff peaks.
• To finish the tartlets, divide the lemon filling evenly among the baked pastry disks, mounding it in the center and leaving a 1-inch (3-cm) border around the edges. Spoon the meringue onto the tartlets, dividing it evenly and covering the filling, then create decorative swirls and peaks. Bake until the meringue is golden brown, about 5 minutes.
• Serve the tarts warm from the oven or at room temperature, with the white chocolate sauce drizzled onto individual plates or passed in a bowl on the side.
• The filling and the dough can both be made up to 4 days in advance and refrigerated until needed. The tarts should be served the same day they're made.