Cadbury Creme Egg Inspired Easter Tarts
[link href="http://dailywd.womansday.com/.a/6a00d83452f37b69e201156f1a0d75970c-popup" style="float:right;" link_updater_label="external" target="_blank"]We celebrate Easter around here, and every year the menu for the festivities is the same: lots of chocolate eggs and jelly beans, a ham, potato casserole and salad. Like most holidays, there's not a lot of wiggle room in there; people have expectations, you know. I volunteered to bring dessert this year and made some pretty tarts. The dough for the crust was simple and plain, allowing a lot of variations for the filling. This way I was able to make something special for my dad, who is diabetic and cannot have any sugar. He gets sugar-free pudding in his, and I filled others with a puckery lemon curd to cut through all those other sweets.
The crust comes from one of my favorite cookbooks,Bittersweetby Alice Medrich, and in the book is filled with all different kinds of chocolate heaven. It's a crumbly shortbread but held up well unmolded from my tart pans. You simply mix a stick (1/2 cup) melted butter with 1 cup flour, ¼ cup sugar (I cut this to 2 tablespoons), 1/8 teaspoon salt and some vanilla extract. Then you press the mixture along the bottom and up the sides of your tart pans; I lined six 3-inch tart pans with the crust. Then you bake in the lower third of the oven until the tarts are browned; mine took 15 minutes. No pricking, no pie weights, and the crust doesn't shrink or bubble up. Easy.
Both the chocolate and lemon fillings would be even better topped with fresh berries.
Video: Easter Hop Tarts Recipe
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