Lemon Tarts

An quick easy start up dessert to finish the left over sweet tooth craving.

its a perfect balance of sweet and sour.

All you need

Refined flour: 100 gms

Salted butter: 50 gms

Cream: 100gms

Powdered sugar: 50gms

A lime 

few mint leaves

Making of a tart:

Mix the flour with chilled butter. Roll out a sheet out of the flour dough. with the help of cookie cutter, take out round dough sheet and put on greased tart moulds.

bake at 180 degree for roughly 15 mins. Make sure, to tap the dough with the fork, so that it doesnt rise.

Whip the heavy cream with the beater. As the cream doubles, add lime juice, lime rind and powdered sugar. Fold the cream with mixture. 

Fill the cream in piping bag and put in blast chiller for 30 secs.

take out baked tarts. wait while they set to room temperature. 

Fill the tarts with the flavored whipped cream from the piping bag. 

garnish with a mint leaf.

Serve and relish

Chocolate tart

The chocolate mousse turned out very well. You can find the recipe of chocolate mousse in my previous post. The mousse was a very simple recipe and often tried in western homes.
This time I tried using the left over chocolate mousse for my new experiment. Though it’s similar to the recipe of chocolate tart but with a different tweak, hence I decided to keep the name as chocolate tart only.
Here is the recipe,
What you need:
Refined wheat flour 250gm
Salted butter 150gms
Dry fruits  : I chose walnuts and almonds 50gms ( one can use hazelnuts, groundnuts)
Sugar 5tsf
For frosting: look into the mousse recipe
Knead the flour with melted butter. Wrap it in plastic and refrigerate for 1hr. After an hour on the platform, roll out the flour. In the cupcake mould (preferably tin, not silicon) Roll and trim the dough to make a circle large enough to fit the tart moulds.
In a preheated oven, bake the moulds on 180C for half an hour. (till light golden brown).
Prepare the filling: in a pan, heat the sugar till it starts to crystallize. Add the crushed dry fruits and mix properly. A quick way is that one can use the regular dryfruit chikki available in Indian markets. One can take a slab of chikki and crush it and directly use it.
Fill the mixture into the baked tart. In a pipe fill the chocolate mousse and use it as frosting.