Almond Cream

Makes 2 cups
Ingredients
1 stick unsalted butter, softened
½ cup honey
1 cup ground almonds
2 eggs
½ cup heavy cream
Vanilla bean scraped, seeds reserved
Directions
Mix together in a large bowl the butter, honey, almonds, vanilla seeds, eggs and cream until smooth. Use in tarts that are baked for about 10 minutes at least.

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Lemon Curd

Makes 2 cups
Ingredients
1 tablespoon lemon zest
1 tablespoon corn starch
½ cup lemon juice
1 cup sugar
3 large eggs, beaten
Pinch of salt
Directions
Whisk together all ingredients in a medium sauce pan and bring to a medium low heat, whisking slowly until mixture is thick. Allow to cool and refrigerate.

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Mini Cream Fruit Tarts: Apricot, Italian Plum & Prune, Raspberry, Blueberry

Makes 8 Tartlets
Ingredients
Lemon Cream
Almond Cream
Honey & Herbed Ricotta
1 cup sliced apricots
1 cup sliced Italian plums
¼ cup prunes, chopped fine
1 cup raspberries
1 cup blueberries
8 tartlet shells, par-baked
Ginger Honey Glaze
Herbal Honey Glaze
Sweet Black Pepper Cherry Glaze
Directions
Pre-heat oven to 350 ° F. Place about 3 tablespoons filling of choice into a par-baked tart shell and place about [...]

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Tarragon Biscuits

Makes 15 biscuits
Ingredients
3 cups all purpose flour
3 tablespoons granulated sugar
1 ½ tablespoons baking powder
1 teaspoon salt
12 tablespoons butter, cold & cut into cubes
1 ½ cups heavy cream
2 tablespoons orange zest
3 tablespoons fresh orange juice
3 tablespoons fresh tarragon leaves, sliced into thin strips
Directions
Sift together flour, sugar, baking powder, and salt into a large bowl and gently [...]

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