The recipe is as follows: 1 1/2 cups all-purpose flour, plus more for dusting, 1 teaspoon salt, 1/4 cup solid vegetable shortening, and 4 to 6 tablespoons ice water
Directions: Sift flour and salt together into a medium bowl. Add shortening, and mix in with fingertips until the mixture resembles cornmeal. Add just enough ice water to form a dough. Gather into a ball, wrap in plastic, and place in refrigerator for a few minutes before rolling out.
Once baked in the oven, you can fill it with many fillings…for the one pictured below, it was filled with a lemon custard and topped with a sweetened whipped cream and garnished with a chocolate twirl. I made this dessert in culinary school.
 |
| Baked tartlet shell filled with lemon custard. |
 |
| Topped with sweetened whipped cream |
As you can see from the pictures, it is beautiful and also tastes good! Another tartlet dessert I made filled the shell with an almond frangipane and topped with poached pears.
 |
| Baked tartlet shells |
 |
| Poached pear tartlet topped with apricot glaze |
Oh my goodness, both dishes look absolutely delicious! The baked tartlet shell with whipped cream looks so light and fluffy, love the chocolate on top too! Now that poached pear tartlet with apricot glaze would be a hit at my house, it looks scrumptious!
ReplyDelete