Ingredients for Pastry
1½ level cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
8 Tablespoons unsalted butter – cut into 8 pieces
3 Tablespoons water
Ingredients for Custard Filling
1 cup heavy whipping cream
½ cup sugar
4 large egg yolks
1 Tablespoon all purpose flour
1 teaspoon finely grated lemon zest
Directions for Pastry:
Combine dry ingredients in processor bowl and pulse a few times.
Add butter and pulse until butter is size of peas.
Add water and pulse 2 times. (Dough will NOT form a ball).
Turn dough onto floured work surface – remove blade and gently squeeze the dough together to form a disk. Wrap in plastic wrap and refrigerate
Remove from refrigerator – flour dough and gently press down with rolling pin
Roll out and cut into 24 rounds. Press the slices into the tartlet pans. Chill (for up to 2 days)
Directions for the Filling:
Bring the cream with ¼ cup sugar to the boil whisking to dissolve sugar
Whisk the yolks with rest of sugar and flour – and whisk in the zest
Whisk the cream into the yolk mixture – return all to the saucepan and cook gently until the cream thickens slightly and comes to a gentle boil.
Remove from heat and cool to lukewarm – stirring occasionally.
Preheat oven to 400
Ladle the filling into the shells to just below the rim
Set the truffles in candy paper cases.
Bake for about 20 minutes or until the custard is colored in spots.
Cool tartlets on a rack then gently ease out of the pans
Serve same day at room temp
Or refrigerate and bring to room temp before serving
This recipe is based on a recipe by Nick Malgieri from "A Bakers Tour"