Lemon Buttermilk Chess Tartlets Recipes

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LEMON BUTTERMILK CHESS TART



Lemon Buttermilk Chess Tart image

Provided by kristen massad

Number Of Ingredients 15

Flakey Tart Dough
5 Cups All Purpose Flour
1 Tablespoon Granulated Sugar
1 Teaspoons Salt
2 Cups Butter, chilled and cubed into small pieces
¼ - ½ Cup Ice Cold Water
Lemon Buttermilk Chess Tart Filling
1 ½ Cups Granulated Sugar
3 Tablespoons All Purpose Flour
¼ teaspoon Salt
4 Large Eggs
¾ Cup Buttermilk
4 Tablespoons Unsalted Butter, melted
2 Teaspoons Lemon Juice
1 Teaspoon Lemon Zest

Steps:

  • Preheat oven to 350 degrees F and set aside a 9 inch tart pan
  • Place flour, salt, and sugar into the bowl of a food processor and pulse to combine.
  • Slowly add the chilled and cubed butter to the flour mixture and pulse in between each addition until pea-sized lumps form
  • Continue pulsing and add ice cold water at a slow stream and process until the dough comes together into a ball
  • Remove the dough from the food processor and place on a floured surface
  • Knead the dough until fully combined and reaches the perfect consistency (add flour if needed)
  • Divide the dough in half and wrap each piece with plastic wrap and refrigerate for 30 minutes before using
  • Once the dough is chilled and you are ready to roll out your tart shell, lightly flour the surface and roll out the chilled dough into an ⅛ inch thick
  • Shape the dough into the 9 inch tart pan, pressing the center and sides down
  • Refrigerate the tart shell for 10 minutes before baking
  • Remove the tart shell from the refrigerator and place a piece of parchment paper on the top of the dough and fill the shell with pie weights or rice to pre bake the tart shell
  • Pre bake the shell for 10 minutes
  • If the dough still seems to be undercooked remove the pie weights from the tart shell and continue baking for 4 minutes)
  • Remove the pre baked tart shell from the oven and allow it to cool completely while you are making the filling

LEMON CHESS TARTLETS



Lemon Chess Tartlets image

These sweet, tart mini pies are so simple to make and a pleasure to eat!

Provided by Jennifer McHenry

Categories     pies & tarts

Time 47m

Number Of Ingredients 8

4 large eggs
1 cup (200g) granulated sugar
1/2 cup(118ml) buttermilk
1/3 cup (79ml) lemon juice
1/3 cup (75g) unsalted butter, melted and slightly cooled
8 ounces (226g) cream cheese, softened
1 cup (226g) unsalted butter, softened
2 & 1/2 cups (300g) all-purpose flour

Steps:

  • Using an electric mixer on medium speed, beat the cream cheese and butter until creamy. Reduce mixer speed to low and gradually add the flour. Mix just until combined.
  • Shape the dough into 48 balls, using a scant tablespoon of dough at a time. Place the dough balls on a baking sheet. Cover and chill for 30 minutes.
  • Preheat oven to 350°F. Lightly grease 48 mini muffin cups.
  • Place 1 dough ball into each cup. Press the dough into the bottom and up the sides of the cups, forming a pastry shell. If you have a tart tamper, this is a perfect use for it. Coat it lightly with a bit of flour to keep the dough from sticking to it.
  • Whisk together the eggs, sugar, buttermilk, lemon juice, and melted butter. Fill each pastry shell with the mixture.
  • Bake 18-22 minutes, or until the filling is set. Cool in pans on wire racks for 10 minutes. Then, carefully remove the tarts from the pans to cool completely on wire racks.

Nutrition Facts : Calories 95 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 34 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 27 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

LEMON BUTTERMILK CHESS PIE



Lemon Buttermilk Chess Pie image

This recipe comes from Scott Peacock, chef at the Horseradish Grill in Atlanta, Georgia. I was browsing through my books and found this in "Official Guide to Atlanta and the Olympic Summer Games."

Provided by Blue Peacock

Categories     Dessert

Time 55m

Yield 10 serving(s)

Number Of Ingredients 13

1 1/2 cups sugar
1 tablespoon yellow cornmeal
1 tablespoon flour
1/4 teaspoon salt
4 large eggs, room temperature
1/3 cup unsalted butter, melted,cooled
1 tablespoon finely grated lemon, zest of
1/3 cup fresh lemon juice
1/2 cup buttermilk, room temperature
1 teaspoon vanilla
1 unbaked 9-inch pie shell
1 tablespoon confectioners' sugar
whipped cream (to garnish)

Steps:

  • Preheat oven to 350 degrees.
  • In a bowl, combine sugar, cornmeal, flour and salt.
  • In another bowl, beat eggs thoroughly.
  • Add sugar mixture; mix well.
  • Add melted butter, lemon zest and juice, buttermilk and vanilla to egg mixture, mixing to blend thoroughly after each addition to prevent lumping.
  • Pour the mixture into the unbaked pie shell; bake for 30 to 45 minutes or until the top is golden brown and custard is set.
  • Remove pie to rack; cool completely.
  • Sprinkle top with confectioners' sugar and garnish each serving with whipped cream.

LEMON CHESS PIE



Lemon Chess Pie image

This creamy, lemony pie cuts beautifully and has a smooth texture. It's one of my favorites. -Hannah LaRue Rider, East Point, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8

1 sheet refrigerated pie crust
4 large eggs, room temperature
1-1/2 cups sugar
1/2 cup lemon juice
1/4 cup butter, melted
1 tablespoon cornmeal
2 teaspoons all-purpose flour
1/8 teaspoon salt

Steps:

  • Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

Nutrition Facts : Calories 482 calories, Fat 20g fat (10g saturated fat), Cholesterol 168mg cholesterol, Sodium 283mg sodium, Carbohydrate 71g carbohydrate (52g sugars, Fiber 0 fiber), Protein 6g protein.

LEMON BUTTERMILK CHESS TARTLETS



Lemon Buttermilk Chess Tartlets image

Yield Makes 8 tartlets

Number Of Ingredients 10

1 recipe pâte brisée
1/2 stick (1/4 cup) unsalted butter, softened
1 cup granulated sugar
3 large eggs
1/4 cup buttermilk
2 tablespoons cornmeal
1 teaspoon freshly grated lemon zest plus thin strips of lemon zest tied into knots for garnish
3 tablespoons fresh lemon juice
1/4 teaspoon salt
confectioners' sugar for dusting the tartlets

Steps:

  • Roll out the dough 1/8 inch thick on a floured surface, fit it into 8 tartlet tins, each 3 3/4 inches across the top and 3/4 inch deep, and roll a rolling pin over the edges of the tins to trim the excess dough. Chill the shells for 30 minutes.
  • In a bowl with an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the buttermilk, the cornmeal, the grated zest, the lemon juice, and the salt. Divide the mixture among the tartlet shells and bake the tartlets on a baking sheet in the lower third of a preheated 425°F. oven for 15 minutes. Reduce the oven temperature to 350°F. and bake the tartlets for 10 to 15 minutes more, or until they are golden and set. Let the tartlets cool in the tins on racks until they can be handled, remove them from the tins, and let them cool completely on the racks. The tartlets may be made 1 day in advance and kept covered loosely in a cool place. Dust the tartlets lightly with the confectioners' sugar and garnish them with the lemon zest knots.

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