Monday, March 14, 2011

pi(e) day!

happy pi(e) day, everyone!

to celebrate, i made a tiny little treat. after the extreme exhaustion i have been fighting from my very long and fulfilling weekend at the world headquarters of whole foods for the TECHmunch food blogger conference, i couldn't handle a recipe too involved. but i had family on the way over this morning and could not let them down! lunch without dessert?? shameful!




what do you make when you're entertaining folks for lunch? my go-to is chicken salad on croissants. today, i served that with a salad and austin-made SASS raspberry vinaigrette before these little pastry delights.























whip up this lemon curd tart when you're in a pinch and please those crowds! (allow 30 minutes from start to finish to be safe!) makes 12-14 little pies.




pie crust recipe:


1 cup flour
1/4 cup whole wheat flour
1/4 tsp salt
1/2 cup butter, chilled, cubed
1/4 cup ice water

combine dry ingredients, cut in butter and add water to incorporate. roll out with extra flour, press into muffin tins or mini tart pans, poke with fork to prevent bubbles during baking and slide onto the middle rack of a 350 degree oven for about 15 minutes or until golden brown. let cool before filling.


lemon curd filling:

3 eggs
1 cup sugar
1/4 cup butter
1/2 cup lemon juice
1 tsp lemon zest

combine in double broiler over simmering water, whisk for 15 minutes or until desired consistency. cool in fridge if desired. fill tarts.

go forth and serve PI(E)!!!

2 comments:

  1. These are super cute, Anna! Rami and I served lemon bars at our wedding, and now I get all swoony any time I see pretty lemon desserts. :)

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  2. Yes! I've been needing a pie crust recipe for mini pies. I generally take the lazy shortcut and by refrigerated crust, but for some reason there only seems to be one brand that makes them without lard.

    I'm going to have to make your lemon curd sometime, too.

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