Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup heavy cream
- 1/2 cup pearl sugar
Special Equipment Needed:
- 2 (9-inch) tart pans with removable bottoms
- Pastry brush
- Rolling pin
- Parchment paper
- Baking sheet
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs, one at a time, mixing until fully incorporated.
5. Add the vanilla extract and lemon juice and mix until combined.
6. Slowly add the flour mixture to the butter mixture, stirring until just combined.
7. Divide the dough in half and roll out each half on a lightly floured surface to a thickness of 1/4 inch.
8. Line the tart pans with the dough, pressing the dough into the sides and trimming off any excess.
9. Prick the bottom of the dough with a fork and place a piece of parchment paper on top.
10. Place the tart pans on a baking sheet and bake for 10 minutes.
11. Remove the parchment paper and bake for an additional 10 minutes, or until the crust is golden brown.
12. Remove the tart pans from the oven and let cool for 10 minutes.
13. In a medium bowl, whisk together the heavy cream and pearl sugar.
14. Brush the mixture onto the cooled tart shells and bake for an additional 5 minutes.
15. Let cool completely before serving.
Time:
Preparation Time: 20 minutes
Cooking Time: 25 minutes
Temperature: 375°F
Serving Size: 2 (9-inch) tarts
Nutritional Information (per serving):
Calories: 590
Fat: 33 g
Carbohydrates: 64 g
Protein: 8 g
Substitutions for Ingredients
- All-purpose flour can be substituted with almond flour or gluten-free flour.
- Unsalted butter can be substituted with coconut oil or vegan butter.
- Granulated sugar can be substituted with coconut sugar or maple syrup.
- Heavy cream can be substituted with coconut cream or almond milk.
- Pearl sugar can be substituted with turbinado sugar or coarsely chopped nuts.
Variations:
- For a chocolate version, add 1/2 cup cocoa powder to the flour mixture.
- For a fruity version, add 1/2 cup of your favorite chopped fruit to the tart shells before baking.
Tips and Tricks:
- Make sure the butter is at room temperature before creaming with the sugar.
- Use a pastry brush to evenly spread the cream and sugar mixture onto the tart shells.
- To ensure the tart shells are fully cooked, use a toothpick to check for doneness.
Storage Instructions:
The tarts can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The tarts can be reheated in a 350°F oven for 5 minutes.
Presentation Ideas:
- Serve the tarts with fresh berries and a dollop of whipped cream.
- Top the tarts with a sprinkle of powdered sugar for a festive touch.
Garnishes:
- Fresh berries
- Powdered sugar
- Whipped cream
Pairings:
- Ice cream
- Fresh fruit
- Tea or coffee
Suggested Side Dishes:
- Roasted vegetables
- Salad
- Grilled cheese
Troubleshooting Advice:
- If the tart shells are not fully cooked, bake for an additional 5 minutes.
- If the tart shells are too dry, brush with a little melted butter before baking.
Food Safety Advice:
- Store the tarts in an airtight container at room temperature.
- Refrigerate any leftovers and consume within 3 days.
Food History:
Chouquette tarts are a traditional French pastry that originated in the 19th century. The tarts are made with a sweet dough, filled with cream and topped with pearl sugar.
Flavor Profiles:
The tarts have a sweet and tart flavor with a hint of vanilla.
Serving Suggestions:
- Serve the tarts with a scoop of ice cream for a decadent dessert.
- Top the tarts with fresh berries for a pop of color.
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Region: French