19 Feb Es's Triple Lemony Tartlet
I had a dream, and this is the end result: Hope you will enjoy this one. Please note, that all these ingredients I had available in the kitchen and wanted to use what I had, without going to buy additional ingredients.
½ box of phyllo pastry sheets
1 roll Butter Puff Pastry
1 Lemon (use juice in the mixture and rind for decorating)
85g box Lemon Jello
1 tin caramel treat
250g cream cheese
few drops lemon extract
Icing sugar for dusting
Preheat oven to 350F
Defrost the pastry sheets, but remember to keep the Phyllo sheets damp and covered with a damp cloth or they will dry out.
Cut Phyllo and Butter Puff Pastry each into 6 squares
Use a 12 well cupcake/muffin tin, spray generously with any baking spray
Line with pastry, and cut off any excess that appears above the edge of the cupcake/muffin tin.
Mix the Lemon jello with ½ cup of boiling water, and add ½ cup cold water and set aside
Beat with an electric hand mixer, the caramel, cream cheese, eggs, lemon juice and extract till no lumps visible.
Once the jello start to set, add to the above mixture, and beat well.
Use an ½ cup measure and add the filling into each pastry cup.
Bake for ±45 minutes at 350F or till pasty baked through and filling set.
You should have some extra filling.
I microwaved the left over filling for ±5-6 minutes on high. Beat with a whisk after 2 minute intervals till smooth.
Place mixture in the freezer to set properly and till cold, although not frozen.
Once your baked treat has cooled down to room temperature, use a plastic bag with a large star nozzle, and pipe the cold filling mixture on each treat..
Decorate with grated lemon rind and dust with icing sugar.
Now all that will remain – preprare a steaming cup of coffee and enjoy your Sunday afternoon treat.
Own creation, prepared, tried and tested by: Esme Slabs