Sometimes life gets crazy and suddenly it's months since I have posted anything.
Rest assured - I am still (baking and) eating my feelings...
L I M E S H O R T B R E A D T A R T L E T S
16 Tbsp unsalted butter, softened
1 tsp vanilla extract
1/4 tsp salt
2C all purpose flour
In a large bowl, cream together butter and sugar. Add vanilla, giving a quick mix. Finally add in flour and salt, mixing until smooth. Shape dough into 2 equal discs, wrapping separately in plastic. Chill for at least 1 hour.
Preheat oven to 350 degrees. Lightly grease a mini cupcake pan.
Roll out dough to 1/4-inch thick. Using a 2 1/4-inch flower cookie cutter, cut out enough shapes to use up dough. Gently press cut out dough into greased cupcake pan. Fork each throughout, transfer to the freezer for 10-15 minutes. Bake for 8-10 minutes.
4 egg yolks
1/4C lemon juice (roughly 2 lemons)
Zest of 1 lemon
4 Tbsp butter
Meanwhile prepare lemon filling:
In a double boiler over simmering water, whisk all ingredients for 8-10 minutes. Press through a fine mesh strainer, into a small bowl. Cover with plastic wrap, pressing to the surface of lemon curd so to avoid a skin forming. Cool to room temperature.
Fill each cup 3/4 full with lemon curd, or roughly 1/2 of a small cookie scoop. Bake for an additional 5-8 minutes. Cool to room temperature, then transfer to the refrigerator to cool until completely set.
Carefully remove tartlets from pan. Sprinkle with optional powdered sugar prior to serving. Store chilled.