PASTRIES & VARIATIONS: These "pop into mouth" tartletts are delicious and refreshing because they are light and slightly tart with citrus goodness.

MINIATURE CITRUS SOUFFLE TARTS:

 

 

 

1 quantity of prepared butter pastry, see basic recipe

filling:

    1 egg, separated                                                                  

    2 tbsp. superfine sugar

    grated rind 1 medium orange                                              

    1 tbsp. lemon juice + 2 tbsp. orange juice

    1 tsp. cornstarch

    1 tbsp sugar

 

 

 

Roll out pastry to roughly ¼-inch thickness and cut into pieces to line 30 miniature tart cups. Arrange tart cups on a baking sheet and refrigerate 30 minutes.

 

Whisk egg yolk, superfine sugar, orange rind and lemon juice together in a saucepan over low heat.. Mix cornstarch with 1 tbsp. orange juice; then add in the remaining orange juice. Mix well; then add it into egg yolk mixture. Raise heat to medium and continue cooking, whisking constantly, until mixture thickens but not yet boiling. Pour mixture into a bowl to cool.

 

Beat egg white until soft peaks, add sugar and beat until stiff and glossy. Fold carefully into yolk and citrus mixture.

 

Preheat oven to 350 degrees F.  Spoon a teaspoonful of filling into each tart cup and smooth top. Bake 10 minutes or until firm and light golden brown.

 

Cool on baking sheet for 5 minutes. Un-mould tarts from tart shells carefully while still warm. Cool on rack.