Vanilla Bean Pastry Cream on the Outside
Lemon Curd in the Center
Delicious yet time consuming! These tartlets and tarts took days to make. I made the crust out of a shortbread cookie tart recipe. It took a long time to roll the dough into balls and press them into the tiny tartlet molds. I think I overfilled most of them as they puffed up and rather than being concave, turned out rather flat. The outer filling is a vanilla bean pastry cream and in the middle of that is lemon curd, both also made from scratch. Fresh blackberries and raspberries from the local fruit stand adorn the top. It is garnished with a candied lemon curl. These lemon rinds were peeled and finely sliced, boiled in simple syrup and curled around straws to dry overnight.
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