sally's baking addiction key lime pie sally by thuddleston on deviantart

Okay, so I stumbled across this image and it just screamed inspiration! I instantly felt a surge of energy and wanted to channel that into something… delicious! Let’s see if we can build a fun recipe concept around this vibe.

Sally by Thuddleston

Here’s the image that sparked it all:

Looking at the artwork – that vibrant color palette, the playful lines, the sense of a character brimming with ideas – I immediately think of a dessert that’s equally vibrant and a little bit unexpected. Something that pops with flavor and has a touch of whimsy. So, let’s create…

Sally’s Sunshine Citrus Tartlets

These mini tarts are bursting with citrus flavor, a creamy filling, and a hint of sweetness to balance the zest. They’re perfect for a sunny afternoon treat or a delightful dessert to impress your friends. Get ready to bake some sunshine!

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into cubes
• 3-4 tablespoons ice water

For the Citrus Filling:

• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 cup freshly squeezed orange juice (about 4 oranges)
• 1/2 cup freshly squeezed lemon juice (about 3 lemons)
• 4 large egg yolks
• 2 tablespoons unsalted butter, cut into pieces
• 1 teaspoon orange zest
• 1/2 teaspoon lemon zest

For the Topping (Optional):

• Whipped cream or meringue
• Candied citrus peel

Instructions:

Making the Crust:

1. In a large bowl, whisk together the flour, powdered sugar, and salt.
2. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
3. Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
4. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat your oven to 375°F (190°C).
6. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.
7. Use a cookie cutter or knife to cut out circles slightly larger than the tartlet tins.
8. Gently press the dough into the tartlet tins, trimming any excess. Prick the bottom of each crust with a fork.
9. Bake for 12-15 minutes, or until lightly golden brown. Let cool completely.

Making the Citrus Filling:

1. In a medium saucepan, whisk together the granulated sugar, cornstarch, and salt.
2. Gradually whisk in the orange juice and lemon juice until smooth.
3. Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a boil and thickens.
4. Remove from heat and whisk in the egg yolks one at a time, ensuring each yolk is fully incorporated before adding the next.
5. Return the saucepan to low heat and cook for 1-2 minutes, stirring constantly, until the filling is smooth and glossy.
6. Remove from heat and stir in the butter, orange zest, and lemon zest until the butter is melted and the mixture is smooth.

Assembling the Tartlets:

1. Pour the citrus filling into the cooled tartlet crusts.
2. Refrigerate for at least 2 hours, or until the filling is set.
3. Before serving, top with whipped cream or meringue, and garnish with candied citrus peel, if desired.

Enjoy your Sally’s Sunshine Citrus Tartlets! I hope they bring a little bit of art and sunshine into your day!

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Sally By Thuddleston On DeviantArt

thuddleston.deviantart.comSally by Thuddleston on DeviantArt

sally by thuddleston on deviantart. Sally by thuddleston on deviantart