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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

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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