CASPER THE FRIENDLY GHOST LEMON TARTS
Makes: 12-16 Sweet tart dough:
■ 2/3 cup (160 mL) icing sugar
■ 1/2 cup (125 mL) unsalted butter
■ 2 cups (500 mL) cake flour
■ Pinch fine sea salt
■ 1 tbsp (15 mL) vanilla extract
■ 2 whole eggs
■ Lemon cream (recipe follows)
■ French meringue (recipe follows)
1. Combine the icing sugar and butter. Add the eggs and vanilla extract. Mix well until combined. Add flour and sea salt and hand mix until dough forms a ball.
2. Wrap in plastic wrap and allow to rest for at least 4 hours in the refrigerator. Roll out to 1/8-inch (2.5-mm) thickness and line dough into 2-inch (5-cm) muffin tins.
3. Bake at 325 F (160 C) for 15-20 minutes until golden brown. Fill with lemon cream and freeze overnight. Pipe the meringue and make small eyes with melted chocolate ganache.
Lemon cream:
■ 2 egg yolks
■ 1 whole egg
■ 1/4 cup (60 mL) granulated sugar
■ 1/3 cup (80 mL) lemon juice
■ 1 lemon for lemon zest
■ 1/4 cup (60 mL) unsalted butter, softened
1. Place all the ingredients except the butter in a double boiler. Cook until mixture starts to thicken. Temperature should reach at least 175 F (80 C).
2. Cool down to room temperature and whisk in the softened butter. Allow to chill in the fridge for two hours and fill the tarts.
French meringue:
1/3 cup (80 mL) egg whites 1 1/2 cup (375 mL) icing sugar
1. Place the ingredients in a stand mixer and whisk until texture is medium to firm. Pipe using a round piping tip. Recipe by Pacific Institute of Culinary Arts