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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: You need: Sugar dough French lemon curd Fresh Berries Tartlet pans Sugar Dough: 1/3 cup sugar 1/3 cup unsalted butter 1/3 cup margarine 1 egg 2 cups cake clour 1 teaspoon vanilla 1 teaspoon lemon zest French Lemon Curd: 3/4 cup sugar 2 eggs 1/4 cup lemon juice 4 oz unsalted butter Instructions: Blend together sugar, butter, margarine and egg until well mixed. Add flour, vanilla, and lemon. Beat until smooth. Wrap tightly and chill through. Line tartlet pans with thin layer of dough. Bake at 350 degrees F 10-12 minutes. French Lemon Curd: Whisk together in heat proof bowl. Place over boiling water. Stir constantly until thick and coats a spoon. Strain, add lemon zest, lay plastic wrap on surface and chill. When chilled, divide evenly to fill the 12 sugar dough shells. Top with fresh berries (blueberries, raspberries, blackberries, strawberries, etc.) Makes 12 tartlets, 3 1/2" each. |
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