Our Favorite Recipes from Aspen Food & Wine

Mini Fruit Tarts with Lemon Curd,

Berries & White Chocolate Crème

Sweet Pastry Crust

Recipe

3 Cups All Purpose Flour

¼ Tsp. Salt

½ Cup Granulated White Sugar

½ Lb. Unsalted Butter at

Room Temperature

2 Large Eggs Lightly Beaten

Method

• Sift together flour and salt.

• Cream sugar and butter in mixing bowl until

light and fluffy.

• Add eggs gradually until just mixed.

• Add flour and salt all at once and mix until forms ball.

• Flatten and cover dough completely in plastic wrap,

refrigerate for one half hour.

• Roll out to desired thickness and press into tart forms.

Trim edges and pierce dough with fork or pick to

prevent rising. Bake at 400 degrees until golden brown.

Lemon Curd

Recipe

6 Large Eggs

1½ Cups Granulated White

Sugar

½ Cup Fresh Lemon Juice

¼ Lb. Unsalted Butter Cut Into

Small Pieces at Room Temp.

1 Tbl. Lemon Zest

Method

• In a stainless steel bowl placed over a sauce pan of

simmering water, whisk together the eggs, sugar and

lemon juice until blended.

• Cook, stirring constantly until mixture has the desired

consistency or thickness.

• Remove from heat and strain through a fine strainer.

• Add the butter, whisking it in until the butter is incorporated.

• Add the zest and cover with plastic wrap and refrigerate

until ready to fill tart shells.

Fresh Berries Of Choice:

Strawberries (cut In quarters), whole blueberries,

raspberries or blackberries to garnish tarts.

White Chocolate Crème

Recipe

½ Lb. Good Quality White

Chocolate

2 Cups Heavy Whipping

Cream

¼ Cup Powdered Sugar Sifted

1 Tsp. Vanilla

Method

• Melt white chocolate in a double boiler to avoid over-heating,

and remove from heat once melted completely.

• Allow chocolate to cool to room temperature.

• Whip cream with sugar and vanilla to form soft peaks.

• Slowly add room temperature white chocolate to cream

mixture and whip to form stiff peaks.

• Put into piping bag and garnish tarts.