Lemon Meringue Tarts

Ingredients:

Pre-baked tart shells

Lemon curd                  as needed

Swiss Meringue            as needed

Method of Preparation:

1) Brush the bottom of the tart shells with a thin layer of white or dark chocolate. 

2) Fill the tart shells with lemon curd. 

3) Top with Swiss meringue and torch the meringue.

Note:

Swiss meringue is a 2:1 ratio of sugar to egg whites. The sugar is heated to 110 degrees and whipped to a stiff peak with the egg whites. 

Fruit Tartletts

Ingredients: 
Pastry Cream           as needed
Variety of fruit         as needed
Apricot Glaze          as needed
Crushed almonds
or pistachios            as needed
Blind Baked Tart Shells

Method of Preparation:
1) Fill the pre-baked tart shells with pastry cream.
2) Top the pastry cream with desired fruit.
3) Glaze the tart with apricot glaze.
4) Garnish the sides of the tart with crushed almonds or pistachios.

Apple and Almond Frangipane Tartletts

Ingredients:

123 Cookie Dough        as needed 
Raspberry Jam               as needed
Frangipane                     as needed
Thinly Sliced Apples       as needed
Sliced Almonds              as needed 
Confectioners Sugar       as needed
Apricot Glaze                 as needed 
Simple Syrup                  as needed

Method of Preparation: 

1. Gather required ingredients and equipment.
2. After filling the tins with the 123 dough,dock the dough and pipe a small amount of raspberry jam into the bottom.
3. Fill with Frangipane and flatten. Scrape off a small amount for the middle so it is filled to slightly less than the top. (Do not mound on the frangipane.)
4. Garnish as desired. For the apple ones you can use the thinly sliced apples to make a rose. For the almond ones make sure the almonds are always flat. 
5. Bake in oven for 30 minutes. Rotate half way through baking.
6. Remove from tins and glaze with apricot glaze thinned down with simple syrup.
7. Finish with confectioners sugar.

Chocolate Ganache Tarts

Ingredients:

Blind Baked Tart Shells
White Chocolate      4 oz.
Dark chocolate      10 oz.
Heavy cream           8 oz.    
Butter                1 1/2 oz.
Sugar                1 1/2 oz.

Method of Preparation:

1) Place chocolate in a small bowl.
2) Heat up the heavy cream, butter and sugar (until butter melts).
3) Pour over chocolate, stir/whip until the chocolate melts.
4) Brush the bottom of the tart shell with a thin layer of melted white chocolate.
5) Once the white chocolate starts to harden pour the Ganache in the tart shells.
6) Garnish the top with white chocolate.

Lemon Curd

yield 18 oz.

Ingredients: 

Egg yolks                   4 oz.
Sugar                         6 oz.
Lemon juice               4 oz.
Lemon zest                3 lemons
Butter, softened          4 oz.

Method of Preparation: 

1) Gather all the ingredients and equipment.
2) Scale ingredients.
3) Whisk together egg yolks, lemon juice, and lemon zest.
4) Cook the mixture in a bowl over simmering water, stirring constantly until thick.
5) Strain.
6) Add butter while mixture is still warm. Mix to combine thoroughly.

Note: 
If the lemon curd is to be baked after cooking, omit the butter to prevent browning

Frangipane

Ingredients:

Sugar                  12 oz

Butter                  12 oz 

Almond flour        12 oz
Eggs                      6 ea. 

Method of Preparation: 

1) Use a stationary mixer with paddle. Cream the butter and sugar.

2) Add eggs, one at a time.

3) Add almond flour, slowly.

Linzer Torte

yield 6 lbs. 

Ingredients: 

Butter                  1 lb. 9 oz

Sugar                         18 oz.

Eggs                             4 ea.

Vanilla                         2 tsp.

Cake Flour         1 lb. 14 oz.

Cinnamon                  .25 oz.

Baking Powder            .5 oz.

Hazelnut Flour            12 oz.

Cake Crumbs               4 oz
Frangipane                   as needed
Raspberry Jam             4 oz.

Method of Preparation: 

1) Use the creaming method to make the dough. 

2) Divide the dough into one pound flat pieces and wrap in plastic wrap. Label and store in the fridge. 

3) When ready to use the dough roll it out. And move to a parchment lined sheet tray.

4) Take desired shaped cake ring and push it into the dough but don't go all the way through. Put cake ring aside.

5) Take Frangipane and spread so its about an inch from the edge of the cake ring mark. 

6) Spread raspberry jam over the Frangipane. 

7) Roll out more dough and cut it into 1/2 inch to 1 inch strips. 

8) Lay the strips over the jam and make a diamond shaped lattice.
9) Put the cake ring back over the dough and push all the way down this time and don't remove.
10) Peel away the scraps and use them to make small balls to go around the edge of the torte.
11) Bake in a 325 -350 degree oven until golden brown.