Tartlets with Lemon Balm Cream and Confit Tomato Petals Recipe

Ingredients:

• 12 pre-made tartlet shells
• 1 cup heavy cream
• 1/4 cup chopped lemon balm leaves
• 1/4 cup sugar
• 2 large ripe tomatoes
• 1/4 cup olive oil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

Directions:

1. Preheat the oven to 350°F (180°C).
2. Place the tartlet shells on a baking sheet and bake for 10-12 minutes, or until golden brown.
3. In a mixing bowl, combine the heavy cream, lemon balm and sugar. Whip until stiff peaks form. Set aside.
4. Cut the tomatoes into thin slices and remove the seeds. In a small saucepan, heat the olive oil and add the tomato slices. Cook on low heat for 20-25 minutes, or until soft and tender.
5. Arrange the confit tomato petals on each of the tartlet shells, then top with a dollop of the lemon balm cream.
6. Serve at room temperature or chilled.

Verdict:

These tartlets are a refreshing and flavorful appetizer or dessert. The combination of the tangy lemon balm cream and the sweet and savory confit tomato petals make for a delicious and unique taste. These tartlets are perfect for a fancy dinner party or any celebration!

Serving Suggestions:

Serve these tartlets as an appetizer or as a light dessert after a heavy meal. The tartlets can also be paired with a glass of chilled white wine or champagne to enhance the flavors. Enjoy!