This was the coolest experience ever, and I have Iowa State to thank for it. One of the ladies from the Ames Farmers’ Market emailed all the students in the FSHN (Food Science & Human Nutrition) department and asked if anyone would like to volunteer to do a cooking demo at the market. I said yes, not sure of what that even meant.
I was also unsure of how to make a dessert with only an induction burner (which I had to google to know what that even was; apparently it’s a portable stovetop). I bake almost everything in the oven! My one and only idea was mini tart using already-prepared shells.
The other rule was that you had to use an ingredient from the market, so I used eggs and honey. No one had a pot of honey, so I substituted with 5 honey sticks. I’m not much of a public speaker, so when they showed me the headset and told me to talk while I cooked, I was a little nervous. When I was younger, I used to pretend I was Julie Child and talked myself through my recipes in my head (embarrassing, but it helped me learn what to say for this demo!). I talked about how using bottled lemon juice was no good because it lacks flavor, how you want to make sure your whipping cream is cold because it has a lot of butterfat that helps it thicken, and anything else I could think of.
Everyone was super nice and loved our free samples. They cleared them out so fast, and I had made so much extra filling, that we ended up putting plain lemon cream with berries in the sample cups until that was gone, too. It all took just 45 minutes from start to finish- it flew by!
These tarts are my own recipe! They’re super easy. You could use the filling in a pie crust, on a fruit pizza, on cooked puff pastry, or just all by itself. It pairs with any fresh fruit really well, but raspberries were a favorite at the market.
*Makes 15 mini tarts
1 package of mini phyllo shells
3/4 c. heavy whipping cream
1/4 c. lemon curd, recipe follows
2 T. honey, plus more for topping
Fresh fruit, for topping
Whip the cream until stiff peaks form. Slowly fold in lemon curd and honey. Fill shells with mixture and top with fruit and a drizzle of honey.
Lemon Curd Ingredients & Directions:
*Makes one cup
3 T. butter, softened
½ c. sugar
2 egg yolks
⅓ c. fresh lemon juice
1 T. lemon zest
In a small saucepan, whisk together the butter, sugar, eggs, yolks, and lemon juice. Cook on low-medium heat until thickened, about 10 minutes. Do not boil. Remove from heat and add lemon zest. Let cool and use as directed in recipe. Leftovers can be stored in fridge for one week, or freezer for up to two months.
*Anna Original Recipe*