Courtesy of Camille Styles
Credit: She-N-He Photography
Hi Friends,
A Southern-style party calls for a certain set of lovable and traditional treats. Fitting menu items include individually-sized portions of fresh fruit tartlets, banana pudding, lemon meringue pie and pecan pie. Find the recipes for the dessert menu below:
Banana Pudding Parfait Recipe
Layers of vanilla pudding, banana slices and wafers combine to create a miniature Southern staple.
Makes 24 parfaits
Ingredients
3/4 cup granulated sugar
3 tablespoons cornstarch
1/4 teaspoon kosher salt
2 large eggs
1 large egg yolk
2 cups whole milk
3 tablespoons unsalted butter, cut into 6 pieces and chilled
1/2 teaspoon vanilla extract
45 vanilla wafers
2 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon lemon juice
Special Equipment:
24 shot glasses
Instructions
1. Combine sugar, cornstarch and salt in a heavy saucepan.
2. Add eggs and egg yolk and whisk until combined.
3. Add milk and whisk until combined, about 30 seconds.
4. Cook over medium-low heat, stirring constantly until the mixture begins to thicken and bubble around the edges, about 7 minutes.
5. Remove from heat and whisk in butter one piece at a time, allowing each piece to fully incorporate before adding the next.
6. Whisk in vanilla.
7. Cover the surface of the pudding with plastic wrap and refrigerate for 2 hours.
8. Toss the banana slices with the lemon juice in a small bowl and set aside.
9. In each shot glass, carefully spread a teaspoon of pudding in the bottom. Cover with a vanilla wafer, then add a banana slice. Spoon another teaspoon of pudding on top of bananas. Repeat. Top each parfait with a vanilla wafer for garnish.
Lemon Meringue Tartlets Recipe
With tastes reminiscent of Grandmother's kitchen, these miniature lemon meringue tartlets feature a zesty custard filling and fluffy topping.
Makes 24 tartlets
Instructions
For tartlet shells:
2 store-bought pie crusts
For lemon curd:
1/2 cup sugar
1/2 cup fresh lemon juice
6 tablespoons unsalted butter, cut into 1/2-inch pieces
1 tablespoon finely-grated lemon zest
3 large eggs, beaten
For meringue:
4 large egg whites
1 cup sugar
1/2 teaspoon cream of tartar
pinch of salt
Instructions
For tartlet shells:
1. Preheat oven to 350 degrees F.
2. Spray a mini muffin tin with cooking spray.
3. Roll the pie crusts to 1/8-inch thickness. With a 2 1/2-inch diameter biscuit cutter or drinking glass, cut out 24 rounds. Place dough into pan and press to fit.
4. Bake for 15 minutes or until crisp. Remove from oven and set aside to cool completely.
For lemon curd:
1. In a mixing bowl set over simmering water, cook sugar, lemon juice, butter, zest and eggs.
2. Whisk frequently until custard forms and bubbles appear on surface, about 10 to 15 minutes.
3. Remove from heat and strain through a fine mesh sieve into a bowl.
4. Set aside until cool, then fill each tartlet with 1 tablespoon of cool lemon curd.
For meringue:
1. In a stand mixer bowl set over simmering water, whisk together egg whites, sugar, cream of tartar and salt until sugar dissolves, about 2 minutes.
2. Transfer to stand mixer fitted with whisk attachment, and beat whites at medium-high until they hold soft peaks.
3. Increase speed to high, and continue beating until meringue is cool and stiff, about 10 minutes.
Assembly
1. Pipe meringue on top of filling in each shell.
2. Preheat broiler to high. Set pies on a baking sheet, and place under broiler until meringue is toasted, about 2 minutes.
3. Refrigerate until ready to serve.
Pecan Pie Tartlets Recipe
Pecan pie is a classic Southern dish that has been served at family gatherings for generations. Our twist turns them into miniature hand-held tartlets, making them a better option for larger affairs.
Makes 24 tartlets
Ingredients
2 store-bought pie crusts
3 cups pecans
1 3/4 cups sugar
1/2 cup water
2 tablespoons light corn syrup
3/4 cup heavy cream
Instructions
1. Preheat oven to 350 degrees F.
2. Spray a mini muffin tin with cooking spray.
3. Roll the pie crusts to 1/8-inch thickness. With a 2 1/2-inch diameter biscuit cutter or drinking glass, cut out 24 rounds. Place dough into pan and press to fit.
4. Bake for 15 minutes, until crisp. Remove from oven and set aside to cool completely.
5. On a large baking sheet, toast pecans in middle of oven until golden. Cool, then coarsely chop.
6. In a heavy saucepan, heat sugar, water and corn syrup over low heat. Stir until sugar is dissolved. Boil mixture, without stirring, until golden.
7. Remove pan from heat and add cream, stirring carefully until combined well.
8. Transfer caramel to a bowl to cool, about 10 minutes. Add nuts and stir to coat.
9. Spoon 1 1/2 tablespoons filling into each shell.
Bon Appétit friends...
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Live well,
Yvonne
