Amazing recipe for Shortbread Tart shell filled with Plum Butter and tenderly Soft Souffle.
Make the dough: In a stand mixer fitted with the paddle attachment, cream 1/2 cup butter and 6 TBSP sugar until well mixed, then add 1 egg yolk and 1 egg minimally mixing after each egg.
Add 1 ½ CUPS flour and ½ tsp baking powder and mix until the dough starts to come together. Gather the dough into a ball (it should not stick to your hands, if it does add a little bit more flour) and refrigerate for 1 hour.
Roll it out: Divide the dough in 2. Keep the piece you're not working with covered. On a lightly floured surface or between two sheets or parchment paper roll 1 piece of dough to about 1/4 inch thickness.
Cut it out: Using a cookie cutter that's 1/4 larger than your tarlet mold's diameter cut out circles. Collect the scraps between the cutouts and add them to the other piece of the dough. With a small offset spatula lift the rolled out cutouts and fit them inside the molds. Then press them in with your finger into the mold, scraping off the excess overhang.
Bake: Meanwhile preheat the oven to 350F with the baking rack centered.
Transfer the filled tartlet molds to a baking sheet and bake for about 15 minutes or until they just start to become golden around the edges. Remove from the oven, and while wearing mittens tap the edge of each mold on a hard surface to gently knock the baked tartlets out. Doing so while they're warm helps them to come out easier. Set them on a cooling rack to cool completely.
Fill each cooled tart with 1 tsp of apricot jam or any tart jam and set aside as you work on the souffle.
Whip the buttercream: Whip together the butter and condensed milk for about 5 minutes, scraping down the sides often or until the mixture is nice and fluffy. Set aside.
Gelatin mixture: Sprinkle 1 TBSP of unflavored gelatin over 2 TBSP of cold water and let sit for 2-3 minutes to bloom. Then, heat until the gelatin is dissolved (I use the microwave). Do not boil.
Next, add 1/4 cup of sugar and mix until the sugar dissolves. The mixture can be heated again to help the sugar dissolve. Do not boil. The heating can be done in either the microwave or a very small sauce pot. Keep warm.
Whip egg whites: In a thoroughly clean and dry mixer bowl whip 4 egg whites on medium speed, slowly adding 1/2 cup sugar until the meringue is nice and fluffy, with a lustrous sheen/gloss, ~5-7 minutes. Stir in 1 TBSP of lemon juice or 1/8th tsp of citric acid.
Add gelatin: With the mixer running, carefully pour in the warm liquid gelatin mixture between the bowl and the whip and continue whipping for about a minute until all gelatin is incorporated. Once the gelatin is added you will need to work quickly before the gelatin starts to set.
Add buttercream: Add the buttercream into the whipping egg whites in halves, whipping after each addition until the mixture is homogenous. If the souffle is still "soupy" just continue to slowly mix it on low speed until it starts to thicken enough to be able to pipe or spoon it into the tarts. Do not walk away from this mixture as it can become too thick quickly and you will not be able to pipe or spoon it into the tarts.
Pipe or fill: Once thick enough, transfer to a piping bag fitted with a large star tip and pipe the soufle into the tarts. Alternatively, you can just use a spoon to fill the tarts.
Transfer to a covered container (without touching the tops of the tarts) and refrigerate until the souffle is set up fully and the tarts are cold (~2 hours).
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