Tasty Tuesday - Mini Lemon Meringue pies

This is a recipe that I have tested and adapted from a Canadian Living recipe. The shortbread crust is a tasty complement to the lemon curd filling. Ensure that you use a well buttered non-stick tart pan so that the crusts do not fall apart when you try and remove them.

INGREDIENTS:

• Crust:
• 2/3 cup (150 mL) unsalted butter, softened
• 1/2 cup (125 mL) icing sugar
• 1/2 tsp (2 mL) vanilla
• 1 pinch salt
• 1-1/3 cups (325 mL) all-purpose flour

Lemon Filling:

• 2 eggs
• 2 egg yolks
• 1/2 cup (125 mL) granulated sugar
• 2 tsp (10 mL) grated lemon zest
• 5 tbsp (75 mL) lemon juice

Meringue:

• 1/3 cup (75 mL) pasteurized egg whites
• 1/2 cup (125 mL) icing sugar  
• 
  

• DIRECTIONS: 
• Lemon filling: In a  large heatproof bowl, whisk together eggs, egg yolks, sugar, lemon zest and lemon juice. Set over saucepan of simmering water; cook, stirring constantly, until space remains after spoon is drawn through, 6 to 8 minutes. Strain through fine sieve into bowl. Place plastic wrap directly on surface; refrigerate until cold, about 1 hour. 






• Crust: Butter the tart pan. In a large bowl, beat butter with sugar until smooth and fluffy; beat in vanilla and salt. Stir in flour. Roll by scant 1 tbsp into 24 balls, discarding any remaining dough; press onto bottoms and up sides of mini muffin cups. Prick all over with fork; refrigerate for 1 hour.

• Bake in 375ºF (190ºC) oven until edges are golden, 10 to 12 minutes. Let cool in pan on rack. Fill each shell with rounded 1 tsp of the filling.

• 
  Meringue: In bowl, beat egg whites until soft peaks form; gradually beat in sugar until stiff glossy peaks form, about 8-10 minutes.
  
  Using pastry bag fitted with plain tip, pipe meringue in concentric circles on each tart, ensuring meringue touches pastry and covers filling. 
• 
  
• Broil until meringue is golden, 30 to 60 seconds. To remove from pan, loosen edges with tip of knife. Makes 24 tarts

Tasty Tuesday - No Bake Chocolate Macaroons

This is an easy, no fuss drop cookie recipe. The hardest part will be waiting for the cookies to cool before eating the entire batch. These cookies freeze well.

INGREDIENTS:

6 tablespoons cocoa powder
1/2 cup butter
1/2 cup milk
1 1/2 cup sugar
1 teaspoon vanilla
3 cups quick oats
1 cup shredded coconut

DIRECTIONS:

1. In a saucepan melt butter with cocoa powder and stir. 
2. Stir in milk and sugar. 
3. Bring to a boil over medium heat for at least 2 minutes. 
4. Remove from heat and stir in vanilla. 
5. In a separate bowl mix quick oats and coconut. 
6. Pour liquid mixture over oats and coconut and mix well. 
7. Drop by teaspoons onto wax paper and let cool. Cookies will become dry and easy to remove off paper.

Makes three dozen cookies.

Tasty Tuesday - Chocolate Lava Cakes

There is something magical about a warm chocolate lava cake that can turn around any miserable day. Here is an easy and delicious chocolate lava cake recipe that will have others thinking you spent all day baking.

INGREDIENTS:
4 squares semi-sweet chocolate

1/2 cup butter

1 cup icing sugar

2 eggs

2 egg yolks

6 tbsp. flour

DIRECTIONS:

1. Preheat oven to 425°F.
2. Butter four ramekins. Place on baking sheet.
3. Melt chocolate and butter using a hot water bath. Stir until mixture is completely melted. 
4. Add sugar until well blended. Blend in eggs and egg yolks and whisk. Stir in flour. 
5. Divide batter between prepared ramekins.
6. Bake 13-14 minutes or until sides are firm but centers are soft. Let stand 1 minute.
7. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Sprinkle icing sugar on top. Serve immediately. Delicious if served with whipped cream and fruit or a scoop of vanilla ice cream.

Make-ahead: You can prepare the batter for this up to a day in advance. Pour into ramekins, cover with plastic wrap and refrigerate. Bake as directed above.

Makes 4 lava cakes.

Portuguese Custard Tarts

With Mother’s Day approaching I can’t help but think of the women who had a part in raising me. One of my earliest memories as a child is walking to the local store with my Vavo to buy fresh bread. One of the perks of these outings was that my Vavo would always buy me a treat, usually a custard tart. To this day Portuguese custard tarts are still one of my favourite desserts.

The lack of a local Portuguese bakery and my love of baking inspired me to learn how to make custard tarts.  This has become my go-to dessert recipe and a common request among friends and family. I hope that you enjoy making and eating them as much as I do. Enjoy!