Topped with an orange blossom honey meringue, these citrus tartlets are small in size and big in taste.
Makes 6 (3-inch) tarts
- Cornmeal Short Dough (recipe follows)
- 10 tablespoons (140 grams) unsalted butter, softened
- ⅔ cup (133 grams) granulated sugar, divided
- 2½ tablespoons (5 grams) orange zest
- ½ cup (120 grams) fresh orange juice
- 3 tablespoons (45 grams) fresh lime juice
- 4 large egg yolks (74 grams)
- 2 large egg whites (60 grams)
- ¼ cup (85 grams) orange blossom honey
- ⅛ teaspoon kosher salt
- Preheat oven to 350°F (180°C).
- On a lightly floured surface, divide Cornmeal Short Dough into 6 equal portions. Roll each portion into a 5-inch circle. Transfer dough to 6 (3-inch) removable-bottom tart pans, pressing into bottom and up sides. Top each tart shell with a piece of parchment paper, letting ends extend over edges of pans. Add pie weights.
- Bake for 15 minutes. Carefully remove paper and weights. Let cool completely on a wire rack.
- In a medium saucepan, bring butter, ⅓ cup (66.5 grams) sugar, orange zest and juice, and lime juice to a boil over medium heat, stirring until sugar is dissolved.
- In a medium bowl, whisk together egg yolks and remaining ⅓ cup (66.5 grams) sugar. In a slow, steady stream, add hot butter mixture to egg yolk mixture, whisking constantly. Return yolk mixture to saucepan, and cook, stirring constantly, until thick enough to coat the back of a spoon. Remove from heat. Using a fine-mesh sieve, strain filling into a small bowl. Divide filling among cooled tart shells. Cover and refrigerate until filling is cold, about 1½ hours.
- In the top of a double boiler, whisk together egg whites, honey, and salt. Cook over simmering water, stirring constantly, until a candy thermometer registers 140°F (60°C). Transfer to the bowl of a stand mixer fitted with the whisk attachment, and beat at high speed until stiff peaks form, 8 to 10 minutes. Pipe meringue over cooled tarts. Using a kitchen torch, brown meringue. Serve immediately.
Cornmeal Short Dough
Makes 6 (3-inch) tart shells
- ½ cup (113 grams) unsalted butter, softened
- ⅓ cup (67 grams) granulated sugar
- 3 large egg yolks (56 grams)
- ¾ cup plus 2 tablespoons (110 grams) all-purpose flour, sifted
- ¼ cup plus 2 tablespoons (56 grams) yellow cornmeal
- ¼ teaspoon kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg yolks, one at a time, beating well after each addition.
- In a medium bowl, stir together flour, cornmeal, and salt. Reduce mixer speed to low. Gradually add flour mixture to butter mixture, beating just until combined. Shape dough into a disk, and wrap tightly in plastic wrap. Refrigerate for at least 1 hour before using.
Hello, What sort of cornmeal is used in the cornmeal recipes? Is it fine, medium or coarse? Thank you.
For the cornmeal grade with this crust, we suggest medium to fine ground cornmeal. It will hold together better if you use a finely ground meal for a tart crust, but when baking cakes and muffins, feel free to use any grade that is your preference.
[…] ever! I have never thought to bake with it until recently. I saw a recipe for citrus tartlets in Bake from Scratch magazine. The original recipe calls for orange and lime juice. Since it’s winter it made more […]