Tarts (Tartlets)
Crust
You can use my pie crust recipe or your favorite GF pie crust recipe or if you can find GF ready-made frozen pie crust, you can use that.
My recipe for a double crust will make about 3 dozen single crust 3 inch tarts or 2 8 – 9 inch tart. But the crust recipe is easy to cut in half if that works better for you!
Roll out dough to about ¼ inch thick & a little bigger than whatever pan(s) you are using. You can lay the dough over the pan & cut the edges with a sharp knife. Or cut the dough to the size you need using a sharp knife before you place it in the pan. Then gently press it into the pan.
Place the tartlet pans on a baking sheet before placing in the oven. (It just makes it easier to manage them!)
Fillings
Chocolate (amounts are for double crust recipe)
1 cup heavy (whipping) cream
2 slightly heaping cups semi-sweet chocolate chips
¼ tsp GF vanilla
In heavy saucepan, over medium heat, bring cream to simmer. Stir frequently to keep from burning.
Remove from heat, add chocolate chips & let set until chips start to soften.
Add vanilla & whisk gently until combined & smooth.
Let cool to room temperature.
Spoon into tart pan(s).
Chill in refrigerator for about an hour, or until filling is set.
Optional toppings/decorations to add before serving:
Raspberries
Strawberries
Dollop of whipping cream
Grated chocolate
Crushed peppermint candy or candy canes
Dusting of powdered sugar
Lemon (amounts are for double crust recipe)
1 tbsp lemon zest
¾ cup lemon juice (fresh squeezed or good bottled lemon juice)
½ cup sugar
¼ tsp salt
3 large eggs & 4 large egg yolks
4 tbsp unsalted butter, cut into cubes (if you only have salted butter, no problem – just omit
the ¼ tsp salt)
Whisk together eggs & egg yolks really well, set aside.
In a small, heavy saucepan, mix together lemon zest, lemon juice, sugar & salt. Stir over medium heat until sugar dissolves.
Remove from heat.
Slowly add about ½ cup of egg mixture, whisk continuously while adding.
Pour in remaining eggs, whisking vigorously to prevent curdling.
Return to low heat, continue whisking until thickens – about 5 minutes.
Remove from heat & add butter. Whisk mixture until butter melts & is completely incorporated.
If you want it to be super smooth, pour mixture through mesh strainer (to removed zest). I don’t do this step – I don’t think it’s worth it. But it’s a personal choice!
Cover lemon mixture until ready to serve.
Shortly (up to 2 hours) before serving, spoon into baked tart shell(s).
Optional toppings/decorations:
Blackberries
Blueberries
Lemon slices (I recommend cutting in quarters if making small tarts/tarlets)
Mint leaves
Dusting of powdered sugar
Dollop of whipped cream
Edible dried lavender
Edible flowers
Apple Pie Filling (or any other fruit pie type filling of your choice)
I use my apple pie filling (see recipe). But you can really use any fruit pie filling you choose!
Filling for a 9 – 10 inch pie will make 2 8 – 9 inch tarts or 2 dozen tartlets. For tartlets you can top them with a crust, or leave them without a top crust. I sprinkle my apple tartlets with cinnamon & sugar.
Optional toppings:
Dollop of whipped cream
Vanilla or cinnamon ice cream
Notes:
I have tart pans from my mom that are really old – but they work well! There are many varieties on amazon at many different prices.
The toppings/decorations for both fillings are just suggestions! Be creative, go crazy, make these your own! And have fun with them!
I usually make a ½ recipe of chocolate & lemon fillings & a full double crust recipe. That way I have a variety & can play around with decorating them. But you can keep it simple (& faster) & just make one filling.
The tartlets are a little bit of work, but pretty easy, so don’t be intimidated. They come out tasty & beautiful!