![]() ![]() Enjoy immediately and store any leftovers in the fridge for up to two days.To make the tarts, I’m using a mixture of Pamela’s Nut Flour Blend and Honey Grahams. Then, top with a dollop of meringue and toast the top lightly with the kitchen torch. To assemble, place 2 tablespoons of filling into the center of each pie shell. ![]() Beat on medium speed for 4-5 minutes, or until the mixture forms stiff peaks.Then, transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.Add the egg whites and granulated sugar to the bowl and whisk constantly for 5 minutes, or until the sugar has fully dissolved and the temperature of the eggs reaches 165F.Make sure the bottom of the bowl isn’t touching the water. Place a heatproof bowl over a small pot of simmering water.Allow the filling to cool completely to room temperature before adding it to the pie shells.Remove from the heat and whisk in the butter.Cook, stirring often, until the mixture has thickened enough to coat the back of a spoon- about 10 minutes. ![]() Add the egg yolks, granulated sugar, lemon juice, and lemon zest. Place a small saucepan over medium heat.Remove the crusts to a wire rack to cool while you make the filling.Then, remove the pie weights and parchment paper and bake for another 10 minutes, or until the shells are golden brown. Then, place a a piece of parchment paper over each pie shell and fill it with pie weights (or rice or dried beans).Poke the bottom of the crust a few times with a fork. Lightly spray your pan with nonstick baking spray and place the crusts into the pan.Use your desired cookie cutter to cut out rounds from the dough (I used a 3 inch cookie cutter for my mini-tart pan). Once the crust has chilled, roll it to 1/4 inch thick on a lightly floured surface.Shape the dough into a disc and wrap it tightly in plastic.Add just enough water until the dough comes together in a ball around the blade. ![]()
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