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Creates 36 tartelettes

Ingredients

 

Almond Crust

  • 1/3 cups of slivered almonds

  • 2 cups of flour

  • 1 teaspoon of salt

  • 1/3 cup of sugar

  • 1 sick of unsalted Challenge Butter, cut into small pieces

  • 4 tablespoons of shortening

  • 2 egg yolks

  • 1 teaspoon of almond extract

  • 6-8 teaspoons of ice water

 

Lemon Crema and Strawberry Topping

  • 5 ounces of Challenge Cream Cheese

  • 1/3 cup of sugar

  • 1 ½ tablespoons of fresh lemon zest

  • 2 tablespoons of fresh lemon juice

  • 6 tablespoons of heavy whipping cream

  • 1 cup of diced strawberries

  • 2 tablespoons of seedless raspberry preserves

  • 1/8 cup of diced fresh basil (optional)

 

 

 

Directions

  1. In a food processor, add almonds. Pulse to grind into small pieces. Add flour, salt and sugar, pulse again to combine. Next add the butter and shortening pulsing until the mixture is a well combined coarse mixture. Next add the wet ingredients. Pulse in the egg yolks and extract. Slowly add enough ice water until a ball is formed. Divide into two sections and flatten into disks. Cover and place in refrigerator for at least 30 minutes.

  2. Preheat oven to 350 degrees.

  3. On a floured surface, roll out dough to 1/8 inch.  Using a flower shaped 3 inch cookie cutter, cut out flower shapes.

  4. Push flower into an ungreased mini-muffin pan. Refrigerate for 15 minutes before baking.

  5. Bake for 12-15 minutes. Let cool in pan before removing to help retain shape.

  6. To create filling, combine cream cheese, sugar, zest juice and whipping cream. Beat on high with a hand mixture for about 3-4 minutes until light and fluffy.

  7. In a small bowl toss diced strawberries with raspberry jam and fresh basil if desired.

  8. To assemble, fill cooled flower crust with a dollop of Lemon Crema, and top with diced strawberries.

 

 

NOTE: Tartelettes are best served the day they are made. To make ahead, bake tartelette shells and cover with a plastic wrap. Make the Lemon Crema and refrigerate. When ready to serve, prepare strawberries and fill tartelettes as directed.

 

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Springtime Flower Tartelettes

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Ingredients 

  • 4 Member's Mark Boneless Skinless Chicken Breasts

  • 4 teaspoons of Member's Mark Cilantro Lime Seasoning 

  • 1 teaspoon of Member's Mark Himalayan Pink Salt 

  • 1 Tablespoon of Member's Mark 100% Pure Olive Oil 

  • 2 cups of Member's Mark Fresh Cilantro Pico De Gallo Style Salsa 

  • 1 ½ cups of Member's Mark Mexican Style Finely Shredded Cheese 

  • ½ cup of Daisy Brand Pure and Natural Sour Cream  

  • ½ cup of Member's Mark Homestyle Chunky Guacamole

 

Directions

  1. Season both sides of the chicken breasts with the Cilantro Lime Seasoning and salt.

  2. Place olive oil in a large skillet and adjust the temperature to medium-high heat.

  3. Add seasoned chicken breast to the skillet, and brown each side for 2-3 minutes.

  4. Pour salsa on top of the chicken, and cover with a lid. Cook chicken for 15 minutes. 

  5. Sprinkle the top of the chicken with cheese, and cover with a lid. Cook for 2-3 minutes or until cheese is melted and the internal temperature of the chicken reaches 165 degrees.

  6. Remove chicken from the skillet. Serve with sour cream and top with guacamole.

Serves 4

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