Lately I've been experimenting a lot with recipes like these Tiramisu Cupcakes and these Maple Mini Donuts; they were all improvised at the last minute just like these tartlets. I first made lemon curd and thought that it lacked something and as I love cream cheese (who doesn't?) I added it to the lemon curd.
- 3 egg yolks
- 1 1/2 c. of sugar
- 1/3 c. of cornstarch
- 1 1/2 c. of water
- 3 tablespoons of butter
- 1/2 c. of lemon juice
- 200 gr. of cream cheese
1. In a small pot mix sugar, cornstarch and water and cook over medium heat until it thickens. In a small bowl beat egg yolks, add half of the mixture to the egg yolks and then beat well, combine everything and boil until very thick.
2. Remove from heat and stir in butter and lemon juice, combine and let cool in the fridge for 3 hours. Beat cream cheese and add lemon curd until fluffy, put back in the fridge.
|You can add yellow food colorant if you want a brighter color
|Roll dough and cover tartlet pans, bake at 350°C for 15 minutes
For decoration I made strawberry chocolates by melting 100 gr. of white chocolate and adding 1 teaspoon of Nesquick strawberry powder. Put chocolate in a pastry bag and make any decoration you like.