Tassiecupswithlemoncurdfilling Recipes

S'MORES CUPS

Steps:

• Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
• Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
• When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
• Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

TASSIE CUPS WITH LEMON CURD FILLING

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.

LEMON CURD TASSIES

Steps:

• Blend butter and cream cheese together; stir in flour. Cover; chill 1 hour.
• On lightly floured surface, roll dough to 1/8 inch thickness. Cut in 3 inch rounds with scalloped cookie cutter. Pat rounds in 1 3/4 inch muffin pans. Bake tart shells at 400 degrees F (200 degrees C) for 10 to 12 minutes. Cool in pans.
• To Make Filing: Grate 1/2 teaspoon lemon peel; set aside. In saucepan combine 3 well-beaten eggs, 1 1/4 cups sugar, 1/3 cup lemon juice, and 1/4 cup butter or margarine. Cook and stir over low heat till thick, about 15 minutes.
• Remove from heat; stir in lemon peel. Chill. Spoon a rounded teaspoonful of filling into each shell. If desired, top with toasted slivered almonds. Chill.

TASSIE CUPS WITH LEMON CURD FILLING

Steps:

• Preheat the oven to 350 °F.
• For the Tassie cups: Place flour, 1/2 cup butter, cream cheese and salt in a food processor and pulse until the mixture forms a ball. Wrap in plastic wrap and chill until firm, about 1 hour.
• Form the pastry into 24 small balls; press with fingers into the bottom and up the sides of ungreased miniature muffin tins. Bake for 20 minutes, until lightly browned.
• Lemon Curd Filling
• Grate the zest from the lemons, then juice the lemons. Place the zest and sugar in a food processor and process until combined. Add the lemon juice and eggs and process until smooth. Slowly add the 1/2 cup melted butter to the mixture, pulsing as you go.
• Place the mixture in the top of a double boiler and cook over simmering water for about 5 minutes, until thick.
• Remove tassie cups from muffin tins, spoon lemon curd in the center and serve. Makes 24 cups.
• Cook's Note: Lemon curd will keep in a jar in the refrigerator for up to 3 weeks.

TIRAMISU IN A CUP

Steps:

• In a small bowl, dissolve the coffee granules in hot water; set aside about 1 tablespoon in a small cup.
• Cut each ladyfinger crosswise into quarters.
• Brush the remaining coffee mixture over the cut sides of the ladyfingers; set aside.
• In a large bowl beat 3/4 cup condensed milk and the mascarpone or cream cheese (if using).
• Add in 1-1/4 cups whipping cream, 1-1/2 teaspoons vanilla and the 1 tablespoon reserved coffee mixture; beat until soft peaks form.
• Fold in 1/2 cup chocolate chips.
• In a heavy saucepan over low heat, melt remaining 1/2 cup chocolate chips with the remaining condensed milk.
• In 8 tall dessert glasses or parfait glasses, layer mascarpone mixture, chocolate mixture and the ladyfinger pieces, beginning and ending with the mascarpone mixture.
• Cover and chill for a minimum of 4 hours.
• Just before serving, in a medium bowl beat 1 cup whipping cream with 2 tablespoons sugar until soft peaks form.
• To serve spoon/divide the whipped cream over the top of each dessert.
• Grate chocolate over the whipped cream.