RECS: Lemon Tassie filling, Pecan Tartlet filling, Chocolate Pecan Tart filling, Mini Tartlet Crust
Here are my filling recipes, found on the web a long time ago, so I don't have the sources:
Lemon Tassie Filling
3 tablespoons lemon juice
3 tablespoons butter, melted
2 large eggs
2/3 cup sugar
Mix butter and sugar until well mixed. Add lemon juice and eggs, Pour into unbaked tassie crusts.
Bake at 350º for 35-40 minutes.
Pecan Tartlet filling
Enough for 48 mini muffin sized crusts
2 teaspoons butter, melted
2 large eggs
2 teaspoons vanilla
1 1/2 cups firmly packed brown sugar
2 cups pecans, coarsely chopped
Lightly beat eggs in mixing bowl. Add sugar, butter, and vanilla; mix well. Fold in pecans.
Spoon filling into unbaked tassie crusts (about 1 tablepoon each).
Bake at 350º until crust is lightly browned, about 15 minutes.
Chocolate variation:
3/4 cups pecans, coarsely chopped
1 cup semisweet chocolate chips
2 large eggs
1 teaspoon instant coffee powder
1/4 teaspoon vanilla
1/2 cup sugar
Grind nuts and chocolate in a food processor; set aside.
Beat eggs until thick and pale in color, approx 5 minutes. Add coffee, vanilla and sugar, mix until well blended. Fold in ground nut and chocolate mixture.
Spoon filling into unbaked tassie crusts (about 1 tablepoon each).
Bake at 350º until crust is lightly browned, about 15 minutes.
And here's the crust I use, posted by Jodi in the old swap (these are her instructions). I sure miss her!
Jodi's Miniature Tartlet Pastry Dough
2 1/2 cups of unsifted all purpose flour
1/8 teaspoon salt
1/2 cup of granulated sugar
2 sticks of unsalted Butter, chilled, then cut into 1/4" slices
(no subs for Butter, you can use salted if you wish but the unsalted is fresher.)
1 Large Egg
1 Teaspoon vanilla extract
Now here is my way of putting the dough together....
I put the butter in my Kitchen Aid mixing bowl, add the sugar and mix on medium until well blended. Add the egg, vanilla, and salt, blend in.
Now add the flour and mix in on low to keep from getting a flour bath. When the dough is mixed it will form a ball, and be stiff, I then remove from mixer and place on wax paper and with my hands I press the dough together until it is smooth and cohesive.
Now, preheat your oven to 350 F...If using the miniature tartlet tins this recipe will make four dozen. Arrange the tartlet tins on your cookie sheet, and pinch off about one teaspoon of dough and roll each piece into a ball.
To press the dough into the tins, using your index finger , press the center of dough ball into the tin, then press up the sides, while rotating the tin to distribute the dough evenly.
Try to use just enough dough to line the tartlet tins or mini muffin tins, as when the crust is really thick , not much room for your fillings.
If you are using the tartlet tins, they need to be baked until a light golden brown, which takes 12 to 15 minutes. When done take out of oven and place on rack to cool. Invert tin and the tartlet shell will drop onto your hand or onto the cookie sheet.
Hint: If making pumpkin, do not bake shells before you put the filling in, as the filling has to cook also and these take about 15 to 18 minutes to bake. I put the pumpkin filling into a squeeze bottle, and then I squeeze out just enough of the fillings to fill 2/3 full except for pumpkin and with that go to the top.
You could bake the pumpkin and then pipe it into the prepared shells, which ever way you like best. I have done it both ways.
I put Cool Whip or Whipping Cream on the top, I pipe rosettes on, then sprinkle a mixture of cinnamon and sugar on top of the whipped cream for garnish. This dough can be stored for a week in the refrigerator, or up to a month in the freezer.
