Lemon Cream Tarts
8 Individual tarts
I love the idea of everyone getting their own tart and the combination of berries and the lemon cream is delicious – You will have a bit more lemon cream leftover after filling the tarts, but not to worry, toast up a bagel, serve a bowl of berries or grab a spoon, it wont go to waste.

Shortbread Crust
2 sticks unsalted butter, softened
2 cups flour
½ cup powdered sugar
Pinch of kosher salt
1 teaspoon pure vanilla extract

Special equipment: 8 4” individual tart pans with removable bottoms Mix all of the ingredients in a bowl until well combined
Divide the dough into 8 portions
Pat the dough evenly into each tart pan, and place on a baking sheet
Bake the tarts at 350 degrees for 12-15 minutes or until lightly golden brown
Let cool completely and fill with the lemon cream right before serving

Lemon Cream Filling
8 ounces (1 cup) lemon curd
16 ounces cream cheese
½ cup granulated sugar
Zest and juice of 1 lemon

Combine the above ingredients in a food processor and blend until very smooth.  Stir the above ingredients until well combined and smooth
Store the lemon cream in the refrigerator until ready to fill the tarts
Assorted berries for serving

Rosemary Pecans
These pecans are so addictive – serve them with cocktails, in a salad, alongside an offering of cheeses, or even on ice cream with a pour of your favorite chocolate sauce.

1 cup whole pecans
2 tablespoons unsalted butter
1 tablespoon minced fresh rosemary
¼ cup brown sugar
½ teaspoon kosher salt

Heat a cast-iron pan to medium heat and add the butter
Add the pecans and rosemary and stir
Sprinkle the brown sugar and salt over the pecans and stir until the sugar melts and the pecans become fragrant and lightly brown
Spread out the pecans on a sheet of parchment paper, and when they are cool enough to handle, break them apart
Store in an air-tight container

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