FREESTYLE LEMON TARTLETS WITH WHITE CHOCOLATE SAUCE

Freestyle Lemon Tartlets with White Chocolate Sauce image

I never would have thought of pairing white chocolate with lemon. My first taste of the combination was in the form of a slice of a towering lemon pie with white chocolate sauce at a restaurant in San Francisco. The second was in a filling made of the two enrobed as a neat square of chocolate at Theo Chocolate in Seattle. I didn't need any more convincing that the pair is delicious match. My third experience with the combination was making these tartlets, and they were a charm as well. Although I'm happy to share my recipes, I'm not so big on sharing desserts, so I made these tartlets in individual portions. You can swirl each plate with the white chocolate sauce or, if you're better at sharing than I am, you can pass a bowl of it at the table.

Yield makes six 5-inch (12-cm) tartlets

Number Of Ingredients 17

Ingredients

1/2 cup (125 ml) freshly squeezed lemon juice
1/3 cup (65 g) sugar
6 tablespoons (3 ounces/85 g) unsalted or salted butter, cut into pieces
Grated zest of 2 lemons, preferably organic
2 large eggs
2 large egg yolks
1 1/4 cups (175 g) all-purpose flour
2 teaspoons sugar
1/2 teaspoon salt
5 tablespoons (2 1/2 ounces/70 g) unsalted butter cut into 1/2-inch (1.5-cm) pieces and chilled
1/4 cup (60 ml) ice water
5 large egg whites
1/4 teaspoon cream of tartar (optional)
Pinch of salt
10 tablespoons (135 g) sugar
1 teaspoon vanilla extract
White Chocolate Sauce (page 244)

Steps:

To make the filling, set a mesh strainer over a medium bowl or container. In a medium nonreactive saucepan, whisk together the lemon juice, 1/3 cup (65 g) sugar, 6 tablespoons (3 ounces/85 g) butter, lemon zest, eggs, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and the edges just barely begin to bubble. Don't let the mixture boil. Pour the filling through the strainer. Let cool, then cover and refrigerate until chilled.
To make the dough, in a stand mixer fitted with the paddle attachment, mix together the flour, 2 teaspoons sugar, and 1/2 teaspoon salt on low speed until combined. Add the 5 tablespoons (2 1/2 ounces/70 g) chilled butter pieces and beat on medium speed until the butter pieces are about the size of corn kernels. Add the ice water and mix until the dough just begins to hold together.
Transfer the dough to a work surface, form it into log about 5 inches (12 cm) long, wrap in plastic wrap, and refrigerate until firm, at least 30 minutes.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Slice the chilled dough log into 6 equal pieces. Lightly flour a work surface and roll out each piece into a 5-inch (12-cm) circle. Place the circles on the prepared baking sheet, spacing them evenly. Bake until golden brown, 20 to 25 minutes. Let cool completely.
Increase the oven temperature to 450°F (230°C).
To make the meringue, in a clean, dry bowl of the stand mixer fitted with the whip attachment, whisk the egg whites on low speed until frothy. Add the cream of tartar, if using, and the pinch of salt, then increase the speed to high and continue to whisk until the whites begin to form soft, drooping peaks when the beater is lifted. With the mixer running, gradually add the 10 tablespoons (135 g) sugar, then the vanilla, and continue to whisk until the meringue forms stiff peaks.
To finish the tartlets, divide the lemon filling evenly among the baked pastry disks, mounding it in the center and leaving a 1-inch (3-cm) border around the edges. Spoon the meringue onto the tartlets, dividing it evenly and covering the filling, then create decorative swirls and peaks. Bake until the meringue is golden brown, about 5 minutes.
Serve the tarts warm from the oven or at room temperature, with the white chocolate sauce drizzled onto individual plates or passed in a bowl on the side.
The filling and the dough can both be made up to 4 days in advance and refrigerated until needed. The tarts should be served the same day they're made.