So I’m currently writing a research paper on pie (because college is awesome). Which means that my research heavily involves reading about different kinds of pie. And pie recipes. And whether or not Mississippi Mud Pie actually came from the South (spoiler alert: it didn’t).
Aside from being an awesome excuse to look through cookbooks and pie blogs, this paper is also seriously motivating me to make some pie. Except… I don’t have a pie plate in Chapel Hill. And while that’s a problem that could easily be fixed by a trip to the store, I’m too lazy/unwilling to pay money for that to actually happen.
Which is how these tartlets came to be! Because why make a giant pie when you could make a bunch of cute little individual ones. All it takes is a mini-muffin pan (which I realize you’re probably a lot less likely to have than a pie plate… whoops sorry), and you’re in business.
The filling for these tarts is a pastry cream made from almond milk, with greek yogurt stirred in at the end for a light, smooth, slightly tangy cream that’s a perfect companion for the citrus. Speaking of… this was my first time candying lemons, and it was 1) super easy and 2) super delicious. Get on this, stat, and be sure to make an extra lemon or two for snacking purposes before, during, and after the consumption of these tarts.
This recipe is a bit more complicated than most things around here: you’ve got to make a pie crust and bake it… and cook the cream and chill it… and candy the lemon and cool it. So make sure you’ve got a bit of time before you embark (weekend baking, anyone?) or make each component separately on your own time and then assemble them together whenever you’re ready.
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