Culinary Institute of America

Margarita Chiffon Tartlets

Preparation info
  • Makes

    10

    tartlets
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Water 7

Method

  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