Wednesday, April 6, 2016

Flower Lemon Tarts

For this Easter I wanted to make something new for a dessert. Now I've never liked desserts with lemon in it.. Maybe there was too much lemon in them that got me. But I decided to take the risk and make a dessert myself. I decided to choose a recipe from a vlogger I follow: Michelle Phan.  Her video is called "DIY Spring Delight" and I recommend trying her other cute ideas . I decided to make yummy mini flower tarts. I must admit I was a little nervous to try these cute pastries and be disappointed by another not so yummy lemon dessert.. But wow was I impressed! This little snack not only has the right amount of lemon in it but is completely fast, easy and way fun to make! Below are the ingredient for both the filling and the tart shell itself.

Filling ingredients: 

  • 2 eggs
  • 1/3 cup sugar
  • 1 Tbs. butter melted & cooled
  • 2 tsp. lemon zest
  • 3 Tbs. lemon juice
  • Powdered sugar


Tart Shell:

  • Pie Crust (I used Pillsbury Pre-made Pie Crust)
  • Flower shaped cookie cutter

Directions:
Pre heat oven to 350. Start preparing your flowers, carefully roll out your pie crust and press firmly with your cookie cutter, making sure that your flowers are easy to peel off. The size of your cupcake/muffin pan may vary in size depending on the size of your flower cookie cutter. Before placing pie crust in pan,  lightly butter  your pan to make sure your tarts don't stick.

  I went ahead and used a small cookie cutter (using a small cupcake pan) and filled them all with my flower shaped pie crust.  For filling, lightly whisk eggs. Whisk in sugar and butter, lemon zest and juice. I used a small bowl to mix all my ingredients. Pour filling evenly into tart shells,  make sure you fill the shells halfway with your tart filling to make sure it doesn't over flow. Place tarts in oven for 12 minutes (or until you see the tarts start to slightly golden.) Once they are out of the oven, sprinkle powdered sugar on the top and there you go! Enjoy these delicious treats. 



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