Margarita Chiffon Tartlets

Preparation info
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By Culinary Institute of America

Published 2015

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Ingredient U.S. Metric
Water 7


  1. In a bowl, combine 3 oz/90 g of the water with the cornstarch to make a slurry. Add 2 oz/60 g of the granulated sugar and the egg yolks and whisk together thoroughly.
  2. Combine 2 oz/60 g of the granulated sugar with the remaining 4 oz/110 g water in a saucepan and bring to a boil, stirring to dissolve the sugar and creating a hot syrup.
  3. Temper the egg y