Ene's Recipe Book

Method

1. Tart Shells
1. Combine flour, powdered sugar, and salt in a food processor. Add the cubed butter. Pulse until the mixture resembles coarse meal with a few chunks of butter.
2. Add the egg yolks, lemon zest, vanilla extract, and milk. Pulse until the dough comes together. Remove the dough from the food processor and lightly knead to bring it all together. Split into two portions. Wrap in plastic wrap and place in the refrigerator for at least 1 hour.
3. Take one of the dough portions and split it into 6 pieces. Take one of the pieces and roll it out to the size of your tart tin. Carefully lay the dough into the tin and remove any excess. Prick the bottom of the tart with a fork and place on a large baking sheet. Repeat with the remaining dough pieces. Place the baking sheet with the tarts in the freezer for 10 minutes before baking.
4. Note: if you only have a few small tart tins, you can do this and the baking steps in smaller batches. Just make sure to leave any dough unused in the refrigerator until your tins are ready to use again.
5. Preheat oven to 375°F (191°C). Place a small piece of parchment paper on top of each of the crusts. Fill with pie weights (or dry beans) to help keep the crust from rising. Bake for 13 minutes.
6. Take the tarts out and remove the parchment paper and weights. Place back in the oven and bake until the crust is golden brown, about 3 to 5 minutes. Allow to cool slightly before removing from the tins and letting cool completely on a wire rack.
2. Lemon Curd
1. In a medium saucepan, whisk the egg yolks, sugar, and lemon zest until the sugar dissolves and smooths. Add the lemon juice and salt. Place over low heat and whisk until it becomes thick, about 10 minutes.
2. Note: To test if the curd is thick enough, dip a spoon in the mixture and run a finger across the back of it. If the trail holds, it is okay! Keep in mind the curd will continue to thicken as it cools.
3. Add the butter and yellow food dye. Whisk until the butter is completely melted. Allow to cool for 10 minutes.
4. Carefully pour the curd into the cooled tart crust. If there are any major bubbles in the curd, use a toothpick to pop them. Place in a deep dish and cover, making sure the curd is not being touched by anything, so it doesn't stick as it cools.
5. Place in the refrigerator for at least 1 hour before serving. The curd can be refrigerated for up to 1 week.
3. Pikachu's Face
1. Prepare a baking sheet with parchment paper. Begin by preparing the eyes. Place white candy melts in a pastry bag. Heat up in the microwave for 30 seconds to 1 minute, until the candy melt is melted.
2. Cut the end of the pastry bag and shape small white rounds for the white part of Pikachu's eye on the prepared parchment paper. Make 24 of these in total.
3. Place black candy melts in a pastry bag. Heat up in the microwave for 30 seconds to 1 minute, until the candy melt is melted.
4. Cut the end of the pastry bag and carefully spread the black over the already set white pieces to finish Pikachu's eyes. Repeat until you have 24 eyes in total.
5. For the ears, form the top black portion of the ears on the parchment paper. Repeat this until you have 24 of these shapes. Place yellow candy melts in a pastry bag. Heat up in the microwave for 30 seconds to 1 minute, until the candy melt is melted.
6. Cut the end of the pastry bag and shape the yellow part of Pikachu's ears on the prepared black tips. Repeat until you have 24 ear pieces.
7. Use the remaining melted black chocolate to shape Pikachu's mouth and nose.
8. When placing these prepared candy melts on the tarts, make sure to have the smooth bottom side face up.
9. Create the eyes, mouth, nose, and ears with melted candy melts that have cooled and set. Place 2 raspberries for Pikachu's red cheeks.