Tassie Cups

Being the P. Prez (aka primary president, aka in charge of the kids at church) I get to go the baptisms. This last weekend I got to speak at the baptism. Only here will I admit that I spent more time on these tassie cups that I took to the celebration party afterwards, then I did on my talk. Luckily, the gospel is simple so I don't feel guilty. My friend Kris, who's son was being baptized, put out a beautiful lunch buffet. Someone commented, (in a rude kind of way mind you) that it looked like a wedding. I think she should have taken it as a compliment because if you were to count the top five most important days in a persons life, your baptism day is one of them, right next to your wedding day. It should be made special and important, because you are making a special and important covenant. So good on ya' Kris!

The bare bones of this recipe I got from Ms. Paula Dean. Get her recipe here. This is great lemon curd recipe that I use all the time for all sorts of different things. What is great about the tassie cups is you do it in the food processor and it is so easy. I have the little pampered chef wooden dowel to shape the tassie cups.

For one filling I did Paula's lemon curd, topped with whipped cream and a raspberry. The second filling I did was chocolate pudding. Now here is the secret to making chocolate pudding taste yummy and homemade. Instead of making the Jell-O packet with milk, make it with half and half. Second tip, make it right in a ziplock bag so it is ready to be piped into the tassie cups. Once you are ready to fill the cups, snip off the end of the bag and pipe it right into the pastry cups. I topped the chocolate with a sliced strawberry. For the next filling, I did a cream cheese filling as the following;

1 8 oz pkg cream cheese softened

3/4 c powdered sugar

1/4 c heavy cream

1 t vanilla

First beat together the cream cheese and powdered sugar (start slow or you will have mess) then add the cream and vanilla and beat till smooth. Transfer into a ziplock and put in the fridge and let it set until you pipe it into the cups. I topped this with more whipped cream and a peach. When you are prepping the peaches, let them soak in about a 2 cups of water with about a 1/4 c lemon juice (doesn't need to fresh) and a 1/2 c sugar. That way they won't go brown sitting on top of the cream.

The cups can be made a day in advance but don't put the fruit on until you are close to serving time, otherwise the fruit will bleed and look and taste sad.

Other note; Paula's recipe call for a 3 oz package of cream cheese, am I blind when I am at the store, or is there no such thing? I weighed it out from the enormous Costco style cream cheese she is using, but it got me thinking, is there such thing as a 3 oz pkg?

One dough recipe made me 15 cups.