This Friday a group of friends will be gathering in my sister's garden for an informal Summer cocktail party. Since the entire savory menu consists of delicious bite-sized finger food, the theme should carry over to the desserts. That's why an assortment of mini tartlets will make up the dessert selection. In this recipe, the tartlet crust is homemade, and the shells are filled with store-bought lemon curd. However, feel free to get creative with the shells: vanilla custard, chocolate pudding, or cheesecake batter would be delicious fillings. To get the basic recipe, read more.
From Williams-Sonoma Ingredients 1 1/4 cups all-purpose flour Directions Makes 12 tarts.
1/3 cup confectioners' sugar
1/2 tsp. salt
10 Tbs. (1 1/4 sticks) chilled unsalted butter, cut into pieces
2 egg yolks, lightly beaten with 1 Tbs. water
1 jar (28 oz.) lemon curd filling
Whipped cream, meringue, fresh fruit or candied ginger for garnish
1 1/4 cups all-purpose flour
Makes 12 tarts.