Tart recipes

These two tarts have become fast family and friend favorites. They are both stupid easy and I get asked for the recipes constantly. So here they are so ya'll can stop asking!

{I combined 3 recipes for the chocolate tart and 4 recipes for the lemon tart so I feel like I can rightfully

call them my own}

Perhaps the next venture for Pickled Bean will be a cookbook.

Shortbread Tart Crust

1 cup butter ( room temp)

½ cup confectioners’ sugar

2 cups all-purpose flour

¼ teaspoon baking powder

Directions

1. Preheat oven to 350

2. Mix together butter and confectioners’ sugar until light and fluffy. Stir together flour and baking powder and blend

into butter mixture.

3. Pat into 9 inch: buttered and floured tart pan

4. Use the bottom of a flat water glass to make bottom and sides even. Dot pie crust with four to prevent crust from

rising.

5. Bake for 12 to 15 minutes or until very light brown.

6. Take out of oven: using the same flat water glass pat shortbread bake into shape ( incase of too much rising)

7. Let cool.

Rich Chocolate Tart

4 oz Quality Dark Chocolate, chopped into pieces

4 oz Quality Semisweet Chocolate, chopped into pieces

1 cup heavy cream

2 large egg yolks

1 tablespoon graded orange peel

Raspberries

1. Make Shortbread Crust from above

2. Melt Chocolate in a double broiler

3. Once melted add one cup of heavy cream and orange peel

4. In a small bowl whisk eggs together and temper with melted chocolate….. Be careful you don’t want scrambled

eggs in your tart.

5. Poor Chocolate into cooled Shortbread crust.

6. Refrigerate for at least 2 hours, preferably over night

7. Top with Homemade whip cream and raspberries

Lemon Tart

4 eggs

3/4 cup super fine sugar

2 tablespoons minced lemon zest

3/4 cup FRESH lemon juice

1/2 cup heavy cream

1. Make Short Bread Crust from above

2. In a mixing bowl, mix together eggs, castor sugar, lemon zest, lemon juice, and cream. Do not over beat. Strain. Place flan tin on a baking tray, and carefully pour lemon mixture into cooled shortbread crust

3. Bake for 20 minutes. The filling will be runny in the center, and will set when cool; don't over cook, or cracks will appear. Cool in refrigerator for 2 hours at least preferably over night

4. Serve with homemade whipped cream and raspberries