I enjoy baking. And, since most of my boys no longer live at home, I will sometimes try a new recipe and bake for my staff. For tomorrow, I decided to try making Lemon Brûlée Mini Tarts. This recipe called for four egg yolks. Not wanting to waste the egg whites, I also made Chocolate Cloud Cookies. These cookies are gluten free since there is no flour.
I hope the staff enjoy these treats in the morning.
Lemon Brûlée Mini Tarts
1 cup flour
5 Tbs cold butter, cut into small cubes
1 Tbs shortening
1/2 tsp salt
2 Tbs ice water
1/2 cup heavy cream
1/2 cup sugar
1 tsp lemon zest
1/2 cup lemon juice
4 egg yolks
1 whole egg
Blend together flour, butter, shortening and salt until mixture resembles coarse meal (I used a mini food processor to do this). Drizzle water over the mixture and pulse until incorporated. Be careful not to overwork the dough or it will become tough. Divide dough into 12 pieces. Roll each section to 1/8″ thick and press into well of mini tart pan. Trim edges and refrigerate for 30 minutes.
Preheat oven to 375 degrees. Place the tart pan on a large baking sheet and bake the shells for 15 minutes. The mini tart pan I used had 12 wells with removable bottoms (to make removing the tarts easier).
Near the end of the baking time, whisk together cream, sugar, zest, juice, yolks and whole egg until combined. With the oven rack extended, carefully pour the filling into the tart shells, then carefully slide the rack into the oven. I had extra tart filling that I poured into individual custard dishes. Bake the tarts for 20 minutes, or until the custard is set. Remove from the oven and cool for at least 30 minutes.
Remove the tarts from the pan. Sprinkle the top of each tart with sugar. Using a baking blowtorch, move the flame back and forth over the top of the tart, avoiding the crust, until the sugar is caramelized. Let stand 5 minutes, top with a fresh raspberry and serve.
Source: this recipe is a modification of a Epicurious recipe.
Chocolate Cloud Cookies
4 egg whites, beaten stiff
4 cup powdered sugar
1/2 cup Triple Cocoa Blend
1/4 tsp salt
1 tsp vanilla
1/2 cup mini white chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. Sift together sugar, cocoa and salt. Add egg whites and vanilla. Drop by spoonfuls onto parchment paper and bake for 12 minutes. Store in airtight container.
Source: I have had this recipe for several years and unfortunately do not remember the original source for it. There are several different cloud cookie recipes available on-line. Most of these use cream of tartar, but not this one.