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Chess Tartlets


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Chess Tartlets





1 (14.1-ounce) package refrigerated pie dough (2 sheets)  

2 large eggs  

1/2 cup sugar  

1/4 cup butter, melted  

2 teaspoons cornmeal  

1 tablespoon fresh lemon juice  

1/8 teaspoon salt  

Garnish: lemon zest curls  



• Preheat oven to 325°.

• Unroll pie dough on a lightly floured surface. Using a 2½-inch

square cutter, cut 12 squares from dough. Press a dough square

lightly into each well of a 12-well square tartlet pan with removable

bottoms*. Set aside.

• In a medium bowl, combine eggs, sugar, melted butter, cornmeal,

lemon juice, and salt, whisking until incorporated. Divide

batter evenly among tartlet shells.

• Bake until set, 13 to 15 minutes. Let cool completely on wire

racks. Carefully remove tartlets from pan.

• Garnish tartlets with lemon zest curls, if desired.

 

*For testing purposes, we used Chicago Metallic Lift  & Serve Single Squares Pan. 



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