- Part 138

Mini Lemon Meringue Pie

These Mini Lemon Meringue Piesare simple tartelettes that will please both the lemon and chocolate lover with its perfect bite of lemon tartness and chocolate sweetness.

I had originally planned on miniaturizing lemon tarts from Desserts by Pierre Herme not Lemon Meringue Tarts. I ended up scratching that plan, since I couldn’t execute the lemon crème curd. With that, I scratched the pate sucre as well and went with a traditional tart shell, kept the ganache portion and added the meringue for an almost traditional lemon meringue tart.

Luckily, I made a double batch of curd when I made the pear cake, knowing I just may need it for a back-up to this recipe.

As the saying goes, third time is a charm but that third time for the lemon crème curd will have to wait. I have to pump out 200 of these little babies for my very first order. Continue reading Mini Lemon Meringue Pie

Rocky Ledge Bar

Rocky Ledge Bar ~ A cookie bar filled with semi-sweet chocolate chips, white chocolate chips, butterscotch chips, marshmallows, caramel candy and some brown sugar. Do your teeth hurt yet? If they do, fill those cavities and take a bite.

Wow. Seriously, this cookie consumed at high levels will either endear you to your dentist forever more or will have you dancing through the night. Yep, Seinfeld’s Elaine and I could sweep Dancing with The Stars with her thumbs and my Herky Jerky dance moves.

Small word of caution: Do not attempt to duplicate or perform the Herky Jerky in the company of kids, pets, adults or superheros, as it may cause convulsions, paralysis or severe nauseous.

Now back to the good and healthy stuff. This cookie bar is awesome. I love it for its mouthful of sweetness and it’s so easy to make it should be called the Lazy Baker Bar, but to bad, I already have a Lazy Baker Bar recipe set to debut shortly. Continue reading Rocky Ledge Bar

Baking Basics: How to make tartlette shells

Basic Tartelette Shells ~ This is a fast and easy tart shell recipe that you can execute with ease.

Let me start by saying, I have never found the saying, “Easy as pie” entirely accurate. I like to think the person who coined that phrase was referring to a crustless pie or a pie made with a graham cracker crust.

I find working with any pastry not so easy. I’m always worried about whether I’m mixing it enough, over working it, is my butter getting too warm-all things that make me think twice before making any recipe that includes a tart or pie crust.

After trying a few recipes, I like Our Chocolate Shavings’ tart shell as my go-to recipe. Of course I like it, because it was success with ease. The recipe is written clearly and concisely, with little tid bits that most other recipes take for granted. You’ll see what I mean when you read it for yourself, especially the part about smearing out the dough. I have not seen or read that elsewhere and I found it most useful. Continue reading Baking Basics: How to make tartlette shells