Time 3h5m Yield 12 tarts Number Of Ingredients 10 Steps:
For the curd: Whisk together the sugar and eggs in a heatproof bowl until the sugar is completely dissolved. Reserve 1 teaspoon of the lemon zest for garnish, then stir the lemon juice and remaining zest into the sugar-egg mixture. Put the bowl over a double boiler and cook, whisking, until the mixture thickens, 6 to 8 minutes. Remove from the heat and whisk in the butter. Scrape into a clean bowl and press plastic wrap directly onto the surface of the curd. Refrigerate for at least 2 hours. For the raspberry sauce: Reserve 12 raspberries for garnish and put the rest into a small pan. Add the sugar and cook over medium-low heat, breaking up the raspberries to release their juices. Do not let boil. Strain the juice into a bowl and let cool; discard the solids. For the tarts: Preheat the oven to 350 degrees F. Put the phyllo shells on a baking sheet and bake until lightly browned, 3 to 5 minutes. Remove the shells to a rack to cool. To assemble the tarts: Spoon a small amount of the raspberry sauce into each tart shell. Whisk the cream with a spoonful or 2 of the raspberry sauce and a splash of vanilla. Fill each shell with the lemon curd and then top with a dollop of whipped cream and a whole raspberry. Sprinkle with some of the reserved lemon zest and add a mint leaf.
Time 50m Yield 6-8 serving(s) Number Of Ingredients 6 Steps:
Preheat the oven to 400 degrees. Using your fingers, combine the butter, ½ cup of the sugar, and 1 and ½ cups of the flour and blend together until coarse crumbs form. Pour mixture into an ungreased nonstick 9 inch springform or cake pan and press evenly to form a crust. Bake the crust until lightly golden, about 20 minutes. Remove the crust from the oven and reduce the temperature to 325 degrees. Scatter the drained raspberries evenly over the baked crust. Beat the eggs with the remaining ¾ cup of sugar. Whisk in the lemon zest, lemon juice, and the remaining ¼ cup of flour. Pour the lemon cream over the raspberries. Bake the tart until the custard is set, about 30 minutes.
Time 1h20m Yield 8 Number Of Ingredients 11 Steps:
Combine butter, 1/2 cup sugar, vanilla extract, and salt in the mixing bowl of a stand mixer; mix ingredients thoroughly with a paddle attachment. Mix flour into butter mixture to make a smooth dough. Press dough into a 9-inch tart pan; refrigerate crust for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake crust until light golden brown, 15 to 20 minutes. Whisk sugar, eggs, lemon zest, lemon juice, and 1/2 cup flour in a bowl until smooth. Pour lemon filling into crust. Cover edges of crust with strips of aluminum foil to prevent burning. Bake tart until filling is set, about 20 minutes. Cool completely and dust with confectioners’ sugar.
Time 1h35m Yield 8-10 serving(s) Number Of Ingredients 15 Steps:
Combine flour, sugar,peel and salt in large bowl. Cut in butter and shortening until mixture resembles coarse meal. Add cognac, then gradually blend in water until mixture can be gathered into a ball. Flatten dough into a disc. Wrap in plastic and refrigerate 1 hour (or up to 3 days). Butter 10 to 11 inch quiche pan. Roll dough out on floured surface into 12 or 13 inch circle 1/8 inch thick. Fit into pan;form edges. Freeze until firm (or up to 1 month). Preheat oven to 450 degrees. Prick pastry shell with fork. Line with buttered parchment paper, then fill with dried beans or pie weights. Bake 5 minutes;reduce oven temperature to 350 degrees and bake 10 minutes. Remove paper and weights. Continue baking until well browned, about 20 minutes. For filling:. Combine all ingredients in heavy medium saucepan and stir constantly over low heat until thick, 15 to 20 minutes; do not boil. Let cool. (Can be prepared 2 days ahead.Place plastic wrap directly on surface of filling after cooling. Refrigerate until ready to use.). Spoon filling into crust and arrange raspberries decoratively over top.
