| Lemon Cream Chiffon Tarts ~ Lemon Cream Chiffon Tarts with Vienna pastry dough or another great pastry dough 1¼ cups sugar 2 tbsp cornstarch 1 envelope unflavored gelatin ¼ tsp salt 1 cup water 3 egg yolks ½ cup fresh lemon juice 2 tbsp butter (or margarine) 1 cup whipping cream 1 tsp freshly grated lemon peel 3 egg whites 6 baked 4-in tart shells ~ pastry recipe or Vienna Pastry recipe ~ below Satin Chocolate Sauce ~ recipe below 1. Thoroughly combine 1 cup sugar, cornstarch, gelatin, and salt in a saucepan. Blend in water until smooth. 2. Beat egg yolks until light. Blend with lemon juice into mixture in saucepan. Add butter. Bring to boiling, stirring constantly; continue cooking 2 to 3 minutes. Remove from heat. 3. Stir filling vigorously while gradually adding 1/3 cup whipping cream and grated lemon peel. Immediately pour filling into a cool bowl. Chill until thickened, but not set. (Mixture should mound slightly when dropped from a spoon.) 4. Beat egg whites until soft peaks are formed. Add remaining ¼ cup sugar, beating until egg whites are stiff, but not dry. Whip remaining 2/3 cup whipping cream until stiff. 5. Gently fold egg whites and whipped cream into chilled mixture, mixing thoroughly. Spoon into tart shells. Chill until firm. 6. Drizzle the chocolate sauce over tarts before serving. Serve with additional sauce, if desired. Note: Filling may be poured into a baked 9-inch pastry shell, if desired. Makes six 4-in tarts Satin Chocolate Sauce: Heat ½ cup semi-sweet chocolate pieces with ½ cup light corn syrup over low heat, stirring until chocolate is melted and sauce is smooth. Quickly blend in ¼ cup evaporated milk. Heat 1 minute and cool. Vienna Pastry *Sift before measuring 1 cup all-purpose flour Re-sift with ¼ tsp salt ½ cup butter (about 70 degrees) 4½ ounces cream cheese 1. cut into flour with a pastry cutter the butter & cream cheese. 2. When the ingredients are well blended, wrap the dough in foil and refrigerate for at least 12 hours. When ready to use, roll to 1/8-inch thickness, using as little flour as possible. 3. Form pastry over inverted muffin tins and bake at 450 degrees for about 12 minutes. Tart Pastry: 1 cup all-purpose flour 2 tbsp sugar 3 tbsp cold water 1 egg yolk ½ cup butter pinch of salt 1. Place the flour on a work surface (or in a large bowl). Make a well in the center and place the 2 tbsp sugar, salt,water, and egg. 2. Work in the ingredients with your fingers to mix well. Add the ½ cup butter at room temperature, cut into small pieces. 3. Mix in the butter to form a ball of dough. Sprinkle with flour and allow to rest in the refrigerator. About 1 to 2 hours. 4. Take out the dough 10 minutes before rolling. Roll out on a lightly floured surface (about 1/8-inch). Preheat oven 400 degrees F. 5. Cut rounds of pastry dough to fit your tart tins. Place pastry dough in tart tins, prick with a fork, cover with wax paper. Fill tart tins with dried rice or beans, and bake for 20-25 minutes. Remove paper and beans; allow to cool. |
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