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					                                     Lavender Lemon Honey Tartlets

Sweet Tart Dough:

1 cup plus 2 TBL all-purpose flour

1 TBL sugar

¼ tsp salt

½ cup(1 stick) cold unsalted butter, cut in pieces

1 large egg yolk

1 1/2 tsp. vanilla

1 TBL water, if needed

    1.  In a large bowl, toss together the flour, sugar, and salt. Using a pastry blender, two knives, or
       your fingertips, cut in the butter until the mixture resembles coarse meal.
    2. In a small bowl, mix together the egg yolk and vanilla. Add the egg mixture to the flour
       mixture and mix the dough with a rubber spatula or your hands until it holds together. If the
       dough seems too crumbly, add the extra water. Shape the dough into a disk and wrap in
       plastic. Refrigerate for 30 minutes or overnight.

Lavender Lemon Honey Filling:

1 cup of heavy whipping cream

1 TBL food grade dried lavender

1 cup of lemon curd

1 TBL honey

1 tsp. sugar

    1. In a saucepan bring the heavy whipping cream and lavender to a boil. Remove from heat and
       let sit for 30 minutes.
    2. Strain the heavy whipping cream and lavender into a large bowl. Refrigerate for 30 minutes.
    3. Once the whipping cream has cooled in the fridge, remove and add 1 tsp. of sugar. Beat with
       hand beater until it forms stiff peaks.
    4. In a separate bowl, mix the lemon curd and honey. Add 2 TBl of the whipping cream and mix
       with hand mixer until combined.
    5. Spoon the lemon filling into the tartlet shells and refrigerate for 30 minutes. Add your
       choice of fruit and a dollop of the lavender whipping cream.

				
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