Yield: Yields about fifty 2-inch tartlets
This recipe uses 2-inch tartlet molds (you’ll need 25), which turn out elegant, two-bite tarts.
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Turn off the heat, leaving the bowl over the water. Add the salt and then whisk in one piece of butter at a time, whisking until smooth between each addition. Strain through a fine sieve into a medium bowl and cover with plastic wrap, pressing it directly on the surface of the curd. Refrigerate until well chilled, 3 hours or up to 2 days.
Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.
Bake the tartlet shells until they’re deep golden-brown, 10 to 15 minutes. Transfer the shells to a rack to cool. Remove the shells from the pans and store in a sealed container at room temperature for up to 2 days.
Repeat rolling and cutting the remaining dough and scraps, which you can re-roll once, to yield 25 more circles. Bake, cool, and store as above.
Excellent and may try it again as there were many compliments from our holiday party guests last night. The other reviewer comments were helpful and I should have tried to infuse more of the rosemary in the lemon juice. It was hard to keep much of an indention in the tartlet shells even with freezing them before going into the oven and trying different molds such as mini-muffin pans and individual tartlet shells. But still the overall flavor was terrific and it all worked out well.
Delish! This was relatively simple to make and really yummy. Very lemony, I would maybe try heating the lemon juice with the rosemary first to infuse more of the rosemary flavor in the curd. The tart crust is yummy but a little hard to work with getting in the itty bitty tart pans, but worth the effort. The salty toasted pine nuts are a perfect closing to the deal. I am putting this on my list of Holiday or Special Occasion desserts for sure!
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