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This site is dedicated to sharing what we have learned with you! Enjoy our tutorials, and if you have a question please feel free to ask! I know one of our sugar enthusiasts will either know or try to find the answer. We all have something to share...and we all have something to learn!


Interested in making tiny stuffed animals using sugarpaste?

Interested in making tiny stuffed animals using sugarpaste?
Southeast Texas Cake Club will be hosting a class by Jacque Benson on Monday, April 7, in Winnie, TX. For more information, scroll down and read her latest blog post . Click on the photo to register!


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Monogram and Number Toppers Class are a great addition to any cake!

Monogram and Number Toppers Class are a great addition to any cake!
Would you like to learn easy ways to make different Monogram or Number toppers? Southeast Texas Cake Club is hosting a class by Jacque Benson on Tuesday, April 8th. Register online for both classes and save!

Tuesday, May 26, 2009

Key Lime Mini Tarts




Perfect for Summer entertaining!
These rich 2 inch tarts are the perfect ending to any summer or outdoor entertaining. Key Lime filling over a Pecan shortbread cookie, topped with fresh blueberries and strawberries and drizzled with grenadine syrup.






Start by making the pecan shortbread ( I used a mini cheesecake pan with removable bottoms.) After popping the cookies into the oven, make the key lime curd.
After both are cooled, then just mix your filling, pipe it onto the cookie and top with your fresh fruit. Although I used strawberries and blueberries, this tart would be terrific with tart pie cherries, peaches, or raspberries.


MINI KEY LIME TARTS ON PECAN SHORTBREAD CRUST

Pecan Shortbread
Key Lime Filling
Fresh Fruit
Grenadine, Strawberry or Pomegranate Syrup


Pecan Shortbread

1 stick + 2T. softened butter (10 Tbsp)
1/4 cup packed light brown sugar
1/8 tsp Butterscotch Lorann oil (opt)
1-1/4 cups sifted flour
2/3 cup pecans, finely ground

Cream your butter and sugar together with the Lorann oil. Add the flour with the pecans. Chill dough for about 15 minutes for easier handling. Divide into 24 balls and press into the bottom of ungreased pan. Bake at 350 degrees for 20 minutes. Remove from oven and cool completely.


Key Lime Filling

1/2 cup Key lime juice ( I use "Nellie and Joe's")
1 Tbsp cornstarch
6 egg yolks, all albumen removed
3/4 cup sugar
1/4 cup chilled butter, cut into small pieces
8 oz. softened and whipped cream cheese

Blend Key Lime Juice together with cornstarch. Pour into a sauce pan; and whisk in egg yolks and sugar. Add butter and cook over med-low heat , stirring constantly until translucent and mixture holds its shape when stirred. Press through a sieve, pour into a bowl, cover with plastic wrap, chilling thoroughly. Add cream cheese and mix together well.


Assemble tarts:
Place Key Lime filling in a pastry bag with a fluted tip. Pipe over each cookie, still in pan. Chill well, then lift out of cheesecake pan and remove the pan bottoms. Arrange sliced strawberries and blueberries on the top of each tart, and drizzle with syrup. 




Makes 2 dozen 2" tarts...and don't ask how many calories...you don't want to know!


Links for Products listed in this recipe:



Photography and Instructions by Jacque Benson 2009 all rights reserved

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Sweet Feature of the Week

Sweet Feature of the Week
Sugarpaste Butterfly ---click on Photo for tutorial by Jacque Benson

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova

Absolutely Amazing Artistry of Karolina Andreasvoa Gergelova
This masterpiece was designed and created by Karolina Gergelova, owner of Karolina Cake Designer, in Devon, UK. Thank you, Karolina, for sharing your work of art with SugarTeachers!

Hey! Check out the Edible Artists Network

Hey! Check out the Edible Artists Network
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