SUGAR COOKIE LEMON TARTS

I’ve been thinking a lot lately about change.  Not big, drastic, life-altering change, but the sort of small nuances that keep us on our toes and make us feel like we are moving towards something bigger.  Maybe I’ve just been eating too many of World’s Best Whole Wheat Pancakes and just need to liven up my breakfast routine.

If you buy into the broad strokes used to paint entire generations of people, at 32, I fall into a strange gap between the “millennials” and Gen X. We’re a group that, if Buzzfeed is to be considered a reliable source, has a bit of an identity crisis.

Unfortunately, I do relate to the stereotype that many of us in this generation are never quite satisfied.   Instead of living in the moment, we’re always looking ahead to the next thing.

INGREDIENTS

• For the crust:
• 8 Tablespoons (115g) unsalted butter, softened
• ½ cup (100g) granulated sugar
• 1 egg
• 1 and ½ cup (190g) all-purpose flour
• scant ¼ teaspoon baking powder
• pinch salt
• For the lemon filling:
• 2 eggs
• 3 egg yolks
• ¼ cup whipping cream
• juice from 1 large lemon
• ¼ cup granulated sugar
• For topping
• 4 Tablespoons powdered sugar, divided
• ½ cup whipping cream

INSTRUCTIONS

1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.
2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.
3. While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.
4. ..............

For Full Recipes Please : inquiringchef.com

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