Freestyle Lemon Tartlets with White Chocolate Sauce

Name: Freestyle Lemon Tartlets with White Chocolate Sauce
Yield: makes six 5-inch (12-cm) tartlets
Ingredients: 1/2 cup (125 ml) freshly squeezed lemon juice; 1/3 cup (65 g) sugar; 6 tablespoons (3 ounces/85 g) unsalted or salted butter, cut into pieces; Grated zest of 2 lemons, preferably organic; 2 large eggs; 2 large egg yolks; 1 1/4 cups (175 g) all-purpose flour; 2 teaspoons sugar; 1/2 teaspoon salt; 5 tablespoons (2 1/2 ounces/70 g) unsalted butter cut into 1/2-inch (1.5-cm) pieces and chilled; 1/4 cup (60 ml) ice water; 5 large egg whites; 1/4 teaspoon cream of tartar (optional); Pinch of salt; 10 tablespoons (135 g) sugar; 1 teaspoon vanilla extract; White Chocolate Sauce (page 244)

December 9, 2011

I never would have thought of pairing white chocolate with lemon. My first taste of the combination was in the form of a slice of a towering lemon pie with white chocolate sauce at a restaurant in San Francisco. The second was in a filling made of the two enrobed as a neat square of chocolate at Theo Chocolate in Seattle. I didn’t need any more convincing that the pair is delicious match. My third experience with the combination was making these tartlets, and they were a charm as well. Although I’m happy to share my recipes, I’m not so big on sharing desserts, so I made these tartlets in individual portions. You can swirl each plate with the white chocolate sauce or, if you’re better at sharing than I am, you can pass a bowl of it at the table.

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