We are going to a gala at our temple next month and our administrator asked if I would make some desserts for the baseball themed event. At this point my providing pastries and other baked goods is more or less a tradition.

These tartlets are the first of three types of pastries I am making. In deference to a gluten intolerant friend these tartlets are gluten free, but you could not tell from the taste and texture. They are wonderful. (No brag, just fact, for anyone old enough to remember that TV line.)

For gluten free pastries I mix a specialty flour from an online baker named Kim. (Search Kim’s Artisan Bread Flour for more info.) It is an exceptional gluten free flour.

A couple of weeks ago my uphill neighbors gave me a bag of oranges and I have been concocting ways of processing and returning them. These tartlets have a layer of fresh orange mousse, covered with a layer of dark chocolate mousse. The entire tartlet is topped with a gluten free sugar cookie striped with royal icing to give the impression of a baseball. Whew!

Key Lime Tartlets Using Kim’s Bread Flour

INGREDIENTS
• 100 g cold butter cut into small cubes
• 60 g icing sugar
• 200 g Kim’s Bread flour
• ½ tsp vanilla
• ¼ tsp salt
• 2 eggs – 1 for the dough and the other 1 reserved for an egg wash

METHOD

1. Mix butter with sugar until well incorporated 3-5 min
2. Add salt then vanilla.
3. Add egg and mix 3-5 min
4. Stir in flour. Mix by hand until incorporated and forms a thick smooth(ish) sticky dough
5. Cover with plastic and refrigerate for 30 min.
6. Butter or lightly spray tartlet pans or use non-stick pans.
7. Roll dough between parchment paper to about ⅛” thick
8. Refrigerate rolled dough still between parchment paper until firm: 20 – 30 minutes
9. Remove from fridge and while still firm, cut dough to rounds about 1” larger diameter than the mold. Cut all the rounds at once while still firm. If necessary, return to the fridge to firm up. Again, if necessary, use an offset spatula to remove the circles from the parchment paper. Keep the spatula clean.
10. Lay tart dough circles over molds. This allows the dough to thaw slightly, then gently press into the molds and fill all crevices.
11. Pre-heat oven to 350 degrees
12. Return to fridge for 15 – 20 min to firm up the shell
13. Prick holes in bottom of formed dough
14. Place a mini cupcake paper in each tart and fill with with pastry weights (or beans)
15. Paint edges of the tartlet with an egg-white wash. (Whisk one egg white with 1 Tbl water)
16. Bake in preheated oven 350 deg F (175 C) for 8 min until edges are dry
17. Remove pastry weights and bake an additional 4-6 minutes to dry the bottoms. Bake until the edges begin to turn light brown and the bottom is nearly dry. (I find it easier to dump the weights into a bowl then remove the cupcake papers.)
18. Immediately remove from pans and cool on a wire rack

Dark Chocolate Mousse

INGREDIENTS
• ½ c chopped chocolate (72 percent)
• 1 c heavy cream
• 4 large egg yolks
• ⅓ c sugar
• Whipped cream, for serving
• Chocolate shavings, for garnish

METHOD

1. Melt the chocolate in a bowl over a water bath, making sure the water is not boiling. Set aside.
2. In a separate bowl, whip the heavy cream to soft peaks.
3. Place the egg yolks in a small bowl and set over the same water bath to slightly heat while beating them with a whisk.
4. Add the sugar to the yolks and then transfer the mixture to a stand mixer set up with the whisk attachment. Beat until the sugar is completely dissolved and the yolks double in size, about 5 minutes.
5. Carefully fold the chocolate into the yolks.
6. Lastly, fold in the whipped cream.
7. Store the mousse in an unopened piping bag until ready to fill the tartlets.
8. When ready to assemble the tartlets pipe about ¼” of chocolate mousse on top of the orange mousse. Store in a refrigerator to keep cold.

Orange Mousse

INGREDIENTS
• ½ c orange juice
• ¼ c plus 1 tablespoons sugar
• 1/8 tsp salt
• 2 egg yolks
• 2 tbl unsalted butter, at room temperature
• ¼ tsp orange zest (from ¼ orange)
• ½ c heavy cream
• ¼ tsp vanilla extract
• Orange gel food coloring (optional)

METHOD

1. In a small saucepan set over medium heat, bring the orange juice to a boil and cook until reduced by half, about 4 minutes.
2. Meanwhile in a small bowl, whisk together 1/4 cup of the sugar, the salt and yolks until smooth. Whisking constantly, add half of the reduced orange juice to the yolk mixture to temper.
3. When it is all incorporated, return the tempered yolk mixture to the pan. Cook over low heat, stirring constantly with a rubber spatula to prevent the eggs from scrambling, until thick enough to coat the back of a spoon, about 7 minutes.
4. Strain the mixture into a clean bowl and whisk in the butter, 1 tablespoon at a time, and the zest. Place a piece of plastic wrap directly on the surface of the mixture and refrigerate until chilled through, at least 5 hours.
5. Pour the heavy cream into a medium bowl and add the vanilla and the remaining tablespoon sugar. Using an electric mixer, beat the cream on medium speed just until stiff peaks form, 2 to 3 minutes, being careful avoid over-beating.
6. Using a rubber spatula, gently fold half of the whipped cream into the chilled orange mixture. Pour that mixture into the remaining whipped cream and continue to fold until completely incorporated.
7. Transfer the mixture to an unopened piping bag, close the end and refrigerate until ready to use.
8. When ready to assemble the tartlets pipe about ¼” of orange mousse into the bottom of refrigerated tartlet shells. Store in a refrigerator to keep cold.

Kim’s Gluten Free Bread Flour Blend

Yield: 700g (5 c)
INGREDIENTS

• 285g Bob’s Red Mill potato starch
• 250g superfine white rice flour (DON’T use regular rice flour, ie Bob’s Red Mill)
• 75g Tapioca flour
• 75g Whey protein isolate or egg white protein.
• 15g Xanthan gum

METHOD

Mix all ingredients, place in an air tight container and shake well to mix everything together.