LIVING A CREATIVE LIFE
WITH SUZANNE CLARK
Creates 36 tartelettes
Ingredients
Almond Crust
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1/3 cups of slivered almonds
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2 cups of flour
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1 teaspoon of salt
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1/3 cup of sugar
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1 sick of unsalted Challenge Butter, cut into small pieces
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4 tablespoons of shortening
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2 egg yolks
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1 teaspoon of almond extract
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6-8 teaspoons of ice water
Lemon Crema and Strawberry Topping
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5 ounces of Challenge Cream Cheese
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1/3 cup of sugar
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1 ½ tablespoons of fresh lemon zest
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2 tablespoons of fresh lemon juice
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6 tablespoons of heavy whipping cream
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1 cup of diced strawberries
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2 tablespoons of seedless raspberry preserves
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1/8 cup of diced fresh basil (optional)
Directions
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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.
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Preheat oven to 350 degrees.
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On a floured surface, roll out dough to 1/8 inch. Using a flower shaped 3 inch cookie cutter, cut out flower shapes.
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Push flower into an ungreased mini-muffin pan. Refrigerate for 15 minutes before baking.
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Bake for 12-15 minutes. Let cool in pan before removing to help retain shape.
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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.
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In a small bowl toss diced strawberries with raspberry jam and fresh basil if desired.
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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.