Easiest Citrus Tarts

Dazzle your taste buds with the vibrant flavors of lemon and lime.

Lemon Velvet Tart

MAKES 8 SERVINGS

PREP: 25 MIN., FREEZE: 20 MIN., BAKE: 15 MIN.,

COOL: 20 MIN., CHILL: 4 HR.

Drizzle Raspberry Sauce (see recipe on page 122) over your slice, if you wish.

½ (15-oz.) package refrigerated piecrusts

2 (4-oz.) white chocolate bars, chopped

1 (8-oz.) package cream cheese, softened

Lemon Curd (see recipe on page 122)

8 lemon candies

Caramelized Sugar Spirals (see recipe on page 122)

1. Fit piecrust into a lightly greased 9 ½-inch tart pan; press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Generously prick bottom and sides of piecrust with a fork, and freeze 20 minutes.

2. Preheat oven to 425°. Place piecrust on a baking sheet, and bake 15 minutes or until light golden brown. Cool on a wire rack 20 minutes or until completely cool. Gently tap excess crust from sides of pan, using a rolling pin.

3. Microwave white chocolate in a small microwave-safe bowl at HIGH 1 ½ minutes or until melted and smooth, stirring at 30-second intervals.

4. Beat softened cream cheese at medium speed with an electric mixer until light and fluffy. Add melted chocolate, and beat until blended, stopping to scrape down sides. Add Lemon Curd, and beat until blended.

5. Spoon into prepared crust. Smooth filling with a spatula. Chill 4 hours.

6. Arrange lemon candies evenly on top of tart. Prop Caramelized Sugar Spirals against lemon candies.

Note: For testing purposes only, we used Lemon Drops candies.

Lime Velvet Tart: Substitute Lime Curd (see recipe at right) for Lemon Curd, and prepare recipe as directed.

Lemon Mousse Tart: Prepare recipe as directed through Step 4. Beat 2 cups heavy cream at high speed with an electric mixer until soft peaks form. Gently fold into lemon mixture. Spoon mixture into prepared crust, mounding mixture in center of tart. (Mixture will be about 2 inches higher than top edge of crust.) Chill 4 hours. Garnish with lemon curls and fresh raspberries, if desired.

Lime Mousse Tart: Substitute Lime Curd for Lemon Curd, and proceed with Lemon Mousse Tart recipe as directed.

Lemon Curd

MAKES ABOUT 1 [fraction one-third] CUPS

PREP: 10 MIN., COOK: 15 MIN., CHILL: 3 HR.

This melt-in-your-mouth soft custard is a traditional English favorite.

1 cup sugar

1 Tbsp. lemon zest

1 cup fresh lemon juice

4 eggs yolks, lightly beaten

½ cup butter, cubed

1. Bring sugar, zest, and juice to a boil in a heavy nonaluminum 3 ½-qt. saucepan over medium-high heat. Remove from heat, and gradually whisk about one-fourth hot juice mixture into egg yolks; add egg yolk mixture to remaining hot juice mixture, whisking constantly until well blended.

2. Place saucepan over medium heat, and cook, whisking constantly, at least 10 or up to 12 minutes. (Mixture will be a pudding-like thickness.)

3. Add butter, in 6 batches, whisking constantly until butter melts and mixture is well blended after each addition. Remove from heat, and pour mixture through a wire-mesh strainer into a bowl. Place plastic wrap directly on warm curd (to prevent a film from forming); chill 3 hours.

Lime Curd: Substitute lime zest and lime juice for lemon zest and lemon juice. Proceed with recipe as directed.

Raspberry Sauce

MAKES ABOUT 1 ½ CUPS

PREP: 10 MIN., COOK: 15 MIN., CHILL: 2 HR.

2 (12-oz.) packages frozen raspberries

¾ cup sugar

1. Cook raspberries and sugar in a 3 ½-qt. saucepan over low heat, stirring occasionally, 5 minutes or until sugar is melted. Increase heat to medium, and cook, stirring occasionally, 10 minutes. Remove from heat, and pour through a fine wire-mesh strainer into a bowl, pressing with back of a spoon. Discard solids. Chill 2 hours. (Mixture will thicken as it cools.)

Copyright Southern Progress Corporation Feb 2008
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