Pascale’s Kitchen: Tempting Tartlets

I’m trying to think of a week when I didn’t make dessert for Shabbat. There isn’t; no matter how tired or busy I am, I always manage to make something sweet for Shabbat; It’s what keeps me grounded all week.

When I have a lot of time on a Friday, and I have the head space to prepare something really special, I do my best with dessert. And in the weeks when I don’t have a lot of time, I make simple cakes that require only a spoon and a bowl. On hot summer days, I like to make cold cream cakes that require no baking. However, the common factor in all of these cakes is that they all look absolutely stunning.

This week, I received a number of requests from readers to provide dessert recipes that are super easy to make. “Pascale, please don’t post more complicated yeast cake recipes for Shabbat,” a reader wrote to me. “Bring us a recipe that is easy, quick, looks great, and tastes great.”

As always, I try to comply with all requests from my readers. To do this, below you will find three tartlet recipes that are perfect for occasions when you want something a little sophisticated, but you do not have the time or the desire to follow a complicated recipe. You can buy ready-made puff pastry at a bakery and store it in your freezer until you’re ready to use it. If you’re using puff pastry, all you have to do is defrost it, spread it out on a flat surface, add your favorite filling, and pop it in the oven to bake.

Alternatively, you can buy pre-baked pie crusts, which will save you time. Then all that’s left to do is add a rich filling, like custard or cream, and then add a layer of frosting or toppings.

This week, for all my readers who asked for easy-to-make, yet elegant desserts, I bring you three recipes that call for pre-cooked tartlets that you can buy and store in your freezer. Each recipe has a different type of filling, so you can choose the one that is most appealing to you. I used fresh grapes and plums in one of the recipes, but you can use any seasonal fruit when making the tartlets.

FRUIT AND CREAM TARTLETS WITHOUT BAKING

Makes 10 to 12 mini tartlets.

10-12 store bought tartlets

Filling:
1 container (250 ml.) 38% whipping cream
2 tbsp. powdered sugar
150 gr. cream cheese
4 tablespoons instant pudding powder
¼ cup milk
2 drops of vanilla extract

Dressings:
½ cup candied walnuts, crushed into small pieces
2 plums, cut into small pieces
10 grapes, halved
Blueberries
Fresh mint leaves

Add the cream, powdered sugar, cream cheese, and instant pudding to the bowl of an electric mixer equipped with a whisk attachment. Beat mixture on high speed until thickened.

Transfer the cream to a pastry bag fitted with a star tip. Store the cream in the refrigerator until you are ready to use it. Squeeze the bag and cover the tartlets with cream. Then garnish with the plums, grapes, blueberries, and mint leaves. Sprinkle candied walnuts on top. Serve cold.

Difficulty level: Easy.
Weather: 20-30 minutes.
State: Dairy products.

MINI CHOCOLATE CAKES (credit: PASCALE PEREZ-RUBIN)

MINI CHOCOLATE CAKES

Makes 8-10 mini tartlets.

8-10 store bought mini tartlets tartlets

Filling:
1 large egg
2 tbsp. powdered sugar
125 gr. bittersweet chocolate
75 gr. butter
2 drops of vanilla extract
Pinch of salt

Ice formation:
¼ container of sweet cream
Pinch of salt
75 gr. bittersweet chocolate
1 tablespoon. chocolate liqueur

Dressings:
½ cup apricot jam, diluted with 2 tbsp. Water
1 cup candied walnuts, crushed into small pieces
½ cup white and brown chocolate pearls

To prepare the filling, using an electric mixer, beat the egg with the powdered sugar for 5 minutes until light and fluffy.

Add the chocolate, butter and salt to a saucepan and melt over low heat. Let the mixture cool and then add it to the egg mixture and mix until smooth. Transfer the filling to a piping bag and cut the corner. Squeeze the filling over the tartlets and flatten gently. Bake in a preheated 180 ° oven for 14-17 minutes. Make sure you don’t overbake the tartlets.

To make the frosting, heat the cream and salt in a saucepan, then add the chocolate and stir until melted. Alternatively, you can make a simpler frosting by heating the chocolate and adding 1 tablespoon of oil.

Brush the outside of the tartlets with the jam. Put the candied walnuts in a bowl and roll the tartlets into the walnuts so that the walnuts stick to the jam-covered parts.

Let the frosting cool then spread it over the tartlets. Top with the chocolate pearls.

Difficulty level: Easy.
Weather: 30 minutes.
State: Dairy products.

    MERINGUE LEMON CAKES (credit: PASCALE PEREZ-RUBIN) MERINGUE LEMON CAKES (credit: PASCALE PEREZ-RUBIN)

MERINGUE LEMON CAKES

Makes 10 to 12 mini tartlets.

10-12 store bought tartlets

Filling:
100 ml lemon juice, strained
80 gr. sugar
2 eggs
100 gr. butter or margarine, diced

Meringue:
1 large egg white, at room temperature
Pinch of salt
100 gr. (1/2 cup of sugar
2 tbsp. Water
Dressings:
½ cup blueberries
1-2 lemons, thinly sliced
Fresh mint leaves

To prepare the lemon filling, mix the lemon juice in a saucepan with the sugar. Add the eggs and mix. Heat over low heat and mix constantly until mixture is thick and smooth.

Remove the pot from the heat and pour into a bowl. Add the butter gradually while mixing with an immersion blender until the mixture is light and fluffy.

Add some lemon curd to the tartlets and gently flatten. Place in the refrigerator for 2 or 3 hours until the cream cools and sets.

To prepare the meringue, add the egg white and salt to the bowl of an electric mixer.

Add the sugar and water to a medium saucepan and mix. Bring to a boil over high heat. Cook the syrup until it reaches 118 °, then turn off the heat.

Beat the egg white on medium speed. Then turn up to high speed and slowly pour the syrup into the egg mixture while mixing. Continue beating until meringue forms stiff peaks.

Transfer the meringue to a star-tip piping bag and squeeze over the lemon curd tartlets. Using a lighter, lightly brown the meringue. Garnish with blueberries, lime wedges, and mint leaves.

Difficulty level: Easy-Medium.
Weather: 30 minutes + 3 hours in the fridge.
State: Dairy (or pareve if you used margarine).

Translated by Hannah Hochner.



Reference-www.jpost.com

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