LEMON PETIT FOUR RECIPES

Steps:

• Pulse flour and sugar in a food processor to combine. Add butter; pulse until mixture resembles coarse meal. In a small bowl, lightly beat egg yolk and ice water. With the motor running, slowly pour egg mixture into processor; mix until dough just comes together. Place on plastic wrap; press to flatten into a disk. Wrap; chill at least 1 hour.
• Preheat oven to 350 degrees. On a clean work surface, roll out dough 1/8 inch thick. Using a 3 1/2-inch biscuit cutter, cut out 15 rounds. Fit rounds into pans; press into bottom and sides. Chill 30 minutes.
• Line tarts with parchment; fill with pie weights or dried beans. Bake 15 minutes; remove paper and weights. Continue baking until golden, about 10 minutes. Transfer to wire rack to cool completely.
• Using a toothpick, dip each blueberry in the meringue-powder mixture; roll in sugar. Transfer to a parchment-lined baking sheet; let dry 30 minutes.
• Remove tart shells from pans. Fill each shell with about 2 teaspoons lemon curd, and top with a sugared blueberry. Serve chilled or at room temperature.

Steps:

• First, we need to prepare and measure all needed ingredients.
• In a large mixing bowl, place 10 pieces Inipit and crushed the sponge cake with a fork until it turns into a soft crumb.
• Add in crushed cashews or crushed graham and sweetened condensed milk. Mix with a fork until evenly moistened and a little bit sticky.
• Using your desired molder divide the dough evenly and press into the mold. Repeat process until you are done with your cake mixture.
• Chill the cake for about 20 minutes to firm and set. Meanwhile, in a small saucepan, over a low heat, melt the butter.
• Add in the cocoa powder and stir until melted and smooth. Alternately add the powdered sugar and milk in two batches, stirring constantly to melt and smoothens the ganache. Fire off, add in vanilla extract and stir until well combined.
• Let it cool slightly, but still with a pouring consistency. Place chilled mini-cakes into a wire rack with a tray below to catch the ganache drippings.
• Pour ganache over each cake to cover completely. Leave the cakes on a wire rack until the ganache sets and cools down.
• Decorate with sprinkles or crushed nuts on top, or add fondant toppers is you prefer.
• Transfer to a serving plate and let it chill before serving.