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naramata-blend

Life in a slow place that quickly steals your heart.

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elegant dessert

Naramata Bench Honey Lime Tartlets

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The honey for these deliciously sweet and tangy tarts is as local as I can get it. It comes from Tim Bouwmeester, owner/operator of Desert Flower Honey on the Naramata Bench (next to Hillside Winery). Buying local is always a good thing. Buying honey locally is an even better thing.

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Bit of a honey rant

Most honey comes from China, where beekeepers are notorious for keeping their bees healthy with antibiotics banned in North America because they seep into honey and contaminate it; packers there learn to mask the acrid notes of poor quality product by mixing in sugar or corn-based syrups to fake good taste.

None of this is on the label. Rarely will a jar of honey say “Made in China.” Instead, Chinese honey sold in North America is more likely to be stamped as Indonesian, Malaysian or Taiwanese, due to a growing multimillion dollar laundering system designed to keep the endless supply of cheap and often contaminated Chinese honey moving into North America, where tariffs have been implemented to staunch the flow and protect its own struggling industry.

All the more reason to pick up some local honey next time you are at the farmer’s market.

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The recipe is in three parts: Pastry to make the crusts, the filling and whipped cream for topping the tarts.

Pastry ingredients

You will need eight 3 3/4-inch mini tart pans with removable bottoms.

  • 1 cup all-purpose flour
  • 6 Tbsp. cold unsalted butter cut into 1/2″ pieces
  • 2 Tbsp. sugar
  • 1/4 tsp. salt
  • 1 egg yolk
  • 1 Tbsp. ice water

IMG_4861.jpgDirections

Preheat oven to 375 F. Combine flour, butter, sugar and salt in a food processor and pulse until the mixture resembles pea-sized balls. Add egg yolk and ice water and pulse just until the mixture comes together and forms a ball. Don’t overdo it or your pastry will be tough.

Divide the dough into eight small balls and roll each out into a circle with a rolling pin on a lightly floured board. Place your rolled out circles inside the tart pans and using your fingers press the dough up the sides of the eight 3  3/4-inch pans. Place the pans on a cookie sheet and bake about 12 minutes until golden brown. Cool on a wire rack.

IMG_4859.jpgFilling ingredients

  • 1 cup sugar
  • 1 Tbsp. corn starch
  • 1 cup heavy cream
  • 1 tsp. lime zest
  • 1/2 cup fresh squeezed lime juice
  • 3 Tbsp. unsalted butter cut up
  • 1 Tbsp. local honey
  • 1 cup sour cream

Directions

In a medium saucepan stir together the sugar and cornstarch. Whisk in the heavy cream, lime zest and lime juice. Cook and stir over medium heat until gently boiling. Cook and stir another few minutes until thickened. Remove from heat and stir in the butter and honey until the butter is melted. Stir in the sour cream. Spoon filling into baked tart shells. Chill at least an hour.

Whipped Cream ingredients and directions

Makes about 4 cups. (Halve the recipe by reducing the cream to one cup leaving all the other ingredients the same if you only want enough to finish off these tartlets.)

  • 2 cups heavy cream
  • 1/4 cup icing sifted icing sugar
  • 1 tsp. vanilla extract
  • dash of salt

Add all ingredients to a mixing bowl with the whip attachment and beat on medium until soft peaks form.

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Some assembly required

Either add a spoonful of whipping cream to the top of tarts or fill a pastry bag and pipe the whipped cream on for a fancier tart. Garnish with some lime zest.

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Amaretti Amaretto limone tarts

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Not to be all fancy pants Italian, these lovely tart lemon tarts have almonds three ways in the buttery tart shells…crushed Amaretti biscuits, Amaretto liqueur and ground almonds (almond flour). The lemon curd uses fresh eggs and freshly squeezed lemon juice. Topping them off is a small cloud of Amaretto meringue topping.
IMG_5863.jpgTart shell ingredients
Makes eight 4-inch tart shells or six 6-inch shells
  • 1 cup all-purpose flour
  • 1/3 cup finely ground blanched almonds
  • 2 tablespoons finely ground amaretti cookies (I bought mine at La Cucina in Penticton.) Look for them in an Italian store. (Place a handful of amaretti in between sheets of parchment and crush them with a rolling pin)
  • 14 tablespoons unsalted butter, cut into 1-inch cubes, softened but still cold
  • 1/3 cup plus 1 tablespoon confectioners’ sugar
  • 1 large egg yolk
  • 1 tablespoon heavy cream
  • 1 tablespoon Amaretto liqueur

Directions

  1. In a small bowl, whisk together flour, almonds, and ground cookies; set aside.

  2. Place butter in the bowl of an electric mixer. Sprinkle over confectioners’ sugar and toss, using your hands, until butter is fully coated. Attach bowl to mixer fitted with paddle attachment and beat on medium speed until butter and sugar are well combined.

  3. Scrape down sides of bowl, add egg yolk, and continue beating until combined. Reduce speed to medium-low and slowly add the flour mixture; beat until well combined. Scrape down sides of bowl and add heavy cream and Amaretto; beat until well combined. Form dough into a large ball using your hands. Wrap with plastic wrap and refrigerate 3 hours or overnight if you make the day before.

  4. Lightly flour a work surface. Turn dough out onto floured work surface and cut into 6 or 8 pieces, depending on the size of tart shell you select. Gently knead each piece of dough into a smooth disc, using a spatula to turn dough, as it will be sticky. Add more flour to work surface if necessary. Cover each piece with plastic wrap and refrigerate dough until chilled, about 10 minutes.

  5. Using a rolling pin, roll each piece of dough into a 6-inch or 8-inch round, about 1/8-inch thick. Transfer each round to a 4-inch or 6-inch tart pan with a removable bottom and gently press into tart pan. Roll a rolling pin over each tart shell, pressing lightly to trim any excess dough; discard.

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  6. Place tart pans on a baking sheet and prick the bottom of each tart pan with a fork; transfer baking sheet to refrigerator and chill 30 minutes.

  7. Meanwhile, preheat oven to 375 degrees. Transfer baking sheet to oven and bake tart shells until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Remove from oven and let cool completely.

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 Lemon curd ingredientsIMG_5889.jpg
  • 3/4 cup fresh lemon juice (from 3 to 6 lemons depending on their size)
  • Grated zest of two of the lemons
  • 2 large eggs
  • 7 large egg yolks (reserve whites for meringue topping) ((Come on Maria…please lay one more egg as I only have 6…Yippeeee…good chicken)
  • 3/4 cup sugar
  • 4 tablespoons unsalted butter, softened

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Directions

In a small bowl, combine the lemon juice and zest and let sit for 10 minutes.

In a medium nonreactive bowl, whisk the eggs, egg yolks and sugar until combined. Add the lemon juice/zest and whisk until combined.

Set the bowl over a pan of simmering water. Cook stirring constantly until the mixture has thickened…about 6 minutes.

Remove the bowl from the pan and whisk in the butter. Strain the mixture through a sieve into a bowl.

Press plastic wrap onto the surface of the lemon curd to stop a nasty skin from forming. Set aside at room temp. until you have made the meringue and are ready to assemble the tarts.

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Lots of egg photos…eggs as art when you have your own chickens.

Amaretto meringue ingredients

  • The 7 large egg whites you have reserved
  • 1 3/4 cup of sugar
  • 1/2 teaspoon cream of tartar
  • 1 tablespoon plus 1 teaspoon of Amaretto liqueur

Directions

Whisk egg whites and sugar together in a nonreactive mixing bowl and set over a saucepan of simmering water. Cook, whisking constantly until the sugar is dissolved and mixture reaches 140 degrees…about 6 to 8 minutes.

Remove the bowl from the pan, with an electric mixer with the whisk attachment, beat the mixture on high until stiff peaks form adding the cream of tartar after about 3 minutes. Mix a further 3 minutes and then add the Amaretto and mix just to incorporate.

Some assembly required

Add the warm lemon curd to the pre-baked tart shells. Drop a dollop of meringue on top of the lemon curd and place under a preheated broiler until the meringue is lightly browned.

These tarts should be eaten within 24 hours (no problemo).

(You will have left over meringue…unavoidable to have enough yolks to make the curd…you can make meringue cookies with the leftovers. You may also have leftover lemon curd. Refrigerate and enjoy like pudding.)

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