![]() ![]() Blind bake the tart shells in a 350F oven for about 10 minutes or until golden brown. Gently press the dough into the bottom edge and smooth out any lumps or air bubbles.įill muffin liners with pie weights, uncooked rice, or beans and insert on top of each tart shell. Gently lay each dough round on top of each muffin mold and slide it down until the bottom of the pan is covered and the dough comes up about halfway up the sides. Use a 3" circular cookie cutter to stamp circles out of the dough. ![]() To make mini tarts in a muffin pan, roll out any shortcrust or pâte sucrée tart dough about ⅛ inch thick. There's no fumbling with several individual tart tins and it's a breeze to get in and out of the oven. This is my favourite way to make mini tarts because all you need to wash is one muffin pan. The lemon curd filling is so easy to make and all you need to do is spoon the curd into the mini tart shells and serve! How to make mini tarts in a muffin pan For these lemon curd tartlets, I shrunk them down and made them mini-sized because everything is cuter when they're mini. The flavour, filling, and topping options are endless. Tarts are one of my favourite things to make. So when a lazy girl wants to make something cute, these mini muffin pan tarts are it. It's a funny (more like detrimental to my mental health) combination being lazy and also a perfectionist. Like dishes, cleaning up, and replying to texts. I'm the laziest person when it comes to things I don't want to do. Let me know if you try this recipe in the comments below.These mini strawberry lemon curd tartlets are made with a shortcrust pastry tart shell made in a muffin pan, filled with tangy lemon curd, and topped with fresh strawberries and powdered sugar.Ĭonfession: I'm one of the laziest people you will ever know. ![]() You don’t actually need acid to macerate strawberries, but because I’m serving these as a topping for a rich and creamy Riviera Petit Pot set-style coconut yogurt (this, along with the strawberry goat milk yogurts are my favourite from the line!), I wanted a little hit of acid to cut through the strawberries and sugar. So, what is macerating? Basically, there are two types of macerating but today we’re focusing on the technique where you sprinkle fruit with sugar (this draws out the liquid and creates a syrup) and acid, I’m using lemon juice for these macerated strawberries with yogurt. Macerating is one of those cooking techniques that sounds complicated, but is really incredibly simple. Today, I’ve got a recipe for the ultimate yogurt topping: macerated strawberries. ![]() Once you’ve got the presentation down, the next way to elevate your food is through what I like to call “simple-but-special” techniques. They know a thing or two about packaging over there, I’ll tell you! I’m thrilled because with Quebec’s Laiterie Chalifoux’s line of products inspired by local traditions, (there are butters and creme fraiche as well) we can all have a taste of that effortless French-flair right here at home. I’ve used in this recipe, while in Greece, you will find glass jars as well as terracotta bowls. In France, you’ll typically find beautiful glass jars like the Riviera Petit Pots yogurts. Through my travels in Europe and my summers spent in Greece, I’ve had first-hand experience with the yogurts in Europe – hint, they come in the most adorable containers. There are a few ways to elevate your everyday favourites, for me the easiest way to start is with presentation. No matter if it’s something you’ve had a hundred times (like a healthy green smoothie) or something for special occasions like a decadent baked French toast or triple chocolate chip pancakes. While these are foods I eat on a regular basis, I’m a firm believer that eating should be an enjoyable experience and that you should always feel excited to sit down to a good meal. Carrots and hummus are my go-to snack for lunches and yogurt is what I have for breakfast 99% of the time. There are a few foods that I eat pretty much every single day – carrots, hummus and yogurt. Macerating is a simple technique that will elevate your everyday favourites into something special. Take your yogurt to the next level with this easy recipe for macerated strawberries made with sugar and lemon juice. ![]()
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