Tassiecupswithlemoncurdfilling Recipes

Steps:

• tassie cups.
• place all ingredients in a processor and pulse till mixture forms a ball, wrap and chill for at least 1 hour.
• preheat oven to 350.
• form pastry into 24 small balls.
• press into ungreased muffin tins and bake for 20 minutes or till light brown.
• curd filling.
• place zest and sugar into food processor and process till combined.
• add lemon juice and eggs process till smooth.
• slowly add butter to mixture pulsing as you go.
• place filling in a double boiler or use a glass bowl over simmering water and cook for 5 minutes or until thick.
• remove tassie cups from tins and spoon filling into the depression and serve.
• lemon curd is good for 3 weeks in a jar in the fridge.
• time includes chill time.

Steps:

• In a non-reactive saucepan, whisk yolk and sugar until well combined.
• Add remaining ingredients except lemon zest.
• Cook over medium-low heat, stirring constantly (Do not whisk), until thickened and you see the first bubble.
• DO NOT ALLOW TO BOIL.
• Pour through strainer, stir in zest.
• chill in refrigerator with plastic wrap pressed on top of curd to prevent skin forming.

Steps:

• 1) Cut ham into squares large enough to fit into mini muffin tin. Note: the ham will shrink, so it's ok if it sticks out a bit (although try to make it stick up, so it doesn't overlap with neighboring ham cups); I also saw this done with 2-4 strips overlaid in a criss cross.
• Bake at 375 for approx 10 minutes, until warm and stiff.
• Remove cups from oven and place on paper towel to cool and drain grease (see note above).
• Cut up pear into small cubes; mix with lemon juice and fill cups as much as you want.
• Garnish with colorful spices and/or herbs (sweet paprika and chives shown in picture).

Steps:

• In large bowl, beat butter, 1/3 cup powdered sugar and the vanilla with electric mixer on medium speed until well blended. Stir in flour until dough forms. Cover; refrigerate 30 minutes for easier handling.
• Heat oven to 350°F Shape dough into 1-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Press thumb into center of each ball to make indentation.
• Bake 8 to 10 minutes or until light golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• Fill cookies with lemon curd. Sprinkle powdered sugar over cookies.

Steps:

• Blend together cream cheese and butter. Stir in flour, form into a ball and chill at least one hour.
• Divide into 24 balls, place in ungreased miniature muffin tins and press dough against bottom and up the sides.
• Combine filling ingredients and mix well, divide among tart shells.
• Bake 25-30 minutes or until set.
• Cool them for several minutes and gently remove them from the tins.