I recently made some lemon curd and have so much left over that I have been trying to use it up and make fun concotions with it. What I love about lemon curd is that it will keep for up to three weeks, so it can be used for various desserts and recipes. So I did not want to let my lemon curd go to waste and was on a hunt to find a creative way to use it.
I came across a recipe for tassie cups, which is a butter cream cheese dough that makes little pie like crust cups, except the difference is these are a little thicker and a little richer due to the cream cheese. I thought I would use my lemon curd and some heavy whipping cream to creat a lighter mousse like taste and texture, topped off with whipped cream and a sliced strawberry for color. Thad being my tough and honest taste tester loved them and gave them a 10, so these are a must try. Another delicate dessert that is bite size that will melt in your mouth.
Tassie Cups
3 ounces of cream cheese (a cube is 8 ounces, softened
1/2 cup butter, softened
1 1/2 cups all-purpose flour
1/4 teaspoon salt
Start off by preheating the oven to 350 degrees F.
Using a food processor, combine the softened cream cheese, softened butter, flour and salt. Pulse and grind until the mixutre forms into a ball. Then get a strip of plastic wrap and place it on the counter. Place the dough onto the center of the plastic wrap and wrap tightly into a ball. Place in refrigerator for 1 hour.
