Petit Four | Lemon

by Eddy Van Damme on March 29, 2011

 

Serving Petit fours are often more complicated than one would believe. How they will be served is just one of the issues. At a cocktail party where the guest usually have a beverage in one hand, it is important to keep in mind that they have little opportunity to fuss with forks, spoons, napkins etc. Having a guest reach into petit four which makes their fingers a sticky mess is not professional. Such items are best served on a spoon or specialty vessel. Flavor is also very important, during parties people often take a petit four from a platter without asking the server what flavor profile it is. Therefore selecting flavors which satisfy a broad audience is usually not a bad idea. Petit fours made with flavors which are unique or not appreciated by most can always be presented with a name card.

Preparing miniatures from classics is always a safe bet since people are familiar with them and know what to expect. One such is featured here as a lemon tart petit four made with a touch of candied orange peel.  A true classic which is still as delicious as it became popular in the 19th century.

Getting It All Together!

Recipe for the coconut tart dough: On Baking pg 389. Recipe for lemon curd: On Baking pg 503. For the miniature tart shells it is very important to roll the dough rather thin, 2 mm is a maximum. The coconut dough has a nice rise in the oven and making it any thicker makes for an unbalanced ratio of crust to filling. Tart shells can always be made and baked in advance and be frozen. When ready to fill place in a preheated oven for a few minutes to crisp up the shells.

  1. Roll out the coconut tart dough and cut circles slightly larger than the tart shells. Press the dough into the shell and prick with a fork.
  2. Bake in a 375°F (190°C) oven until light golden.
  3. When cooled sprinkle a few pieces of candied orange peel on the bottom of each tart shell. Fill with the lemon curd. Let cool.
  4. Pipe Italian Meringue on the surface and brown with a torch. Decorate with candied orange peel or as desired.

 

 

12 comments on “Petit Four | Lemon

  1. anita on said:

    What a delightful delectable treat. A great photo. It sparks the imagination of the taste senses for sure. A definite must try. Thanks.

  2. Hilary Adams on said:

    so beautiful, chef….

  3. Niam, niam, niam, non?

  4. Diana Wallace on said:

    Elegant and delicate! I am sure it tastes supreme as always!

  5. Kenya Hannah on said:

    Your artistry is beautiful a always!

  6. Danielle on said:

    Dear Eddy,
    I wrote you an email threw the contact tab… I wonder if you recieved it, please let me know.

  7. Tilly Sherwood on said:

    Can’t wait to make these for my mom she loves lemon and thinks petit fours are exclusively chocolate.
    Tilly

  8. Mayra Bernabe on said:

    This recipe is divine. It looks so elegant and I love the extra citrus with the orange peel.

  9. jessica raymond on said:

    i highly enjoyed the candied orange peel we sampled in class. it could add a touch off sweetness and tartness to almost anything. i always liked individual desserts and petit fours got the extra step to allow the guest to enjoy more than one type of dessert.

  10. Tikishia Jenkins on said:

    The Petit Four Lemon is something I would defiantly try to make! Thanks for sharing!

  11. Katerina Kyriazis on said:

    The flavors of this dessert sound delicious. I think the candied peel would give depth and sweetness to the tart curd and I think that the coconut tart would mellow the flavor for fussy people. I would not pipe meringue on to though as I find it too sweet.

  12. John Foisy on said:

    Your right it is a perfect choice for a party. The sweet and tart taste will balance the savory and vise versa.

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