Tartlets with Lemon Curd and Whipped Cream (Korzinki

• Produce

  • 1 tsp Lemon
  • 1 Raspberry

• Refrigerated

  • 4 Egg, large

• Condiments

  • 1 tbsp Mayonnaise, real

• Baking & Spices

  • 1 1/3 cups All-purpose flour
  • 1/8 tsp Baking soda
  • 2 tbsp Confectioners' (powdered sugar
  • 1/3 cup Granulated sugar
  • 1 Pinch Salt
  • 1/3 cup Sugar
  • 1/2 tsp Vanilla extract, real

• Bread & Baked Goods

  • 1 Muffin pan, mini

• Dairy

  • 11 1/2 tbsp Butter, unsalted
  • 1 cup Heavy whipping cream

• Other

  • ½ scant cup (just under ½ cup fresh lemon juice (from about 3-4 lemons

Found on natashaskitchen.com

Ingredients

• 1 large egg, at room temperature
• ⅓ cup sugar
• 5½ Tbsp unsalted butter, at room temperature, cut into pieces
• ⅛ tsp (a generous pinch) baking soda
• 1 Tbsp real mayonnaise
• 1⅓ cups+ 1 Tbsp all-purpose flour
• 3 large eggs
• ⅓ cup granulated sugar
• 1 tsp Grated lemon zest (from 1 medium lemon)
• ½ scant cup (just under ½ cup) fresh lemon juice (from about 3-4 lemons)
• 6 Tbsp unsalted butter, cut into small pieces
• Pinch of Salt
• 1 cup heavy whipping cream, very cold
• 2 Tbsp confectioners (powdered) sugar
• ½ tsp real vanilla extract
• Raspberry, mint or basil leaves
• A mini muffin pan (I used three 12-count pans and baked them all at once)

Directions

• In a medium saucepan, whisk together until smooth: 3 large eggs, ⅓ cup sugar, pinch of salt and grated lemon zest.
• Whisk in ½ cup strained lemon juice, then add 6 Tbsp of butter pieces. Place pot over medium heat and cook, whisking constantly until butter is melted and the mixture is thickened. Bring to a gentle simmer for a few seconds then strain the mixture through a fine mesh sieve into a medium bowl. Let cool to room temp, then cover and refrigerate to thicken fully. This recipe lasts up to a week when refrigerated.
• In the bowl of your electrix mixer, whisk together 1 egg with ⅓ cup sugar until even consistency.
• Using the paddle attachment, add 5½ Tbsp softened butter and mix on medium/high speed until creamy (3-5 min)
• Add ⅛ tsp of baking soda, 1 Tbsp of mayo and mix until well blended.
• Add flour, ½ cup at a time and mix until well incorporated. It should be a soft cookie dough consistency when its done.
• Use your hands to roll dough into gum-ball-sized circles of dough. If it doesnt roll easily in your hands (i.e. if its really sticky) add more flour. I ended up with 36 balls of dough. Place dough into mini-muffin dishes. I used 3 (12-count) pans at a time. If your pans are non-stick, you dont have to grease them.
• Use your fingers to form a well in the dough. Make a deep well since the bottoms rise quite a bit while baking.
• Bake at 350˚F for 10 minutes, or until edges are golden. Tip cookies onto a clean towel (mine popped right out with a gentle tap on the counter). Turn cookies right side up to cool to room temperature. They will cool faster on a wire rack.
• Beat 1 cup heavy whipping cream on high speed until soft peaks form then add 2 Tbsp powdered sugar and ½ tsp vanilla and continue to beat on high speed until stiff and spreadable (mine took about a minute). Don’t over-beat it or it will be buttery.
• Refrigerate cream until ready to use.
• Spoon the lemon curd over each tartlet crust (about 1 - ½ tsp on each one) - you can be generous; you may even have a few Tbsp left over.
• You can spoon on the whipping cream or pipe it on. I used my Wilton 1M open start tip. Garnish with fresh basil leaves, or raspberries if desired and serve! Refrigerate any tartlets that dont get eaten.