This Peruvian aj sauce was purchased by me from a Californian restaurant roughly ten years ago. Since then, I’ve kept it as a regular in my refrigerator. When using rotisserie chicken, this recipe is great.
| Prep Time: | 30 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 55 mins |
| Servings: | 12 |
| Yield: | 12 mini tarts |
Ingredients
- 1 ⅓ cups all-purpose flour
- ¼ cup cold unsalted butter
- ½ teaspoon kosher salt
- 4 tablespoons ice water, or more as needed
- 6 large egg yolks
- 1 cup white sugar
- ½ cup fresh lemon juice
- 6 tablespoons unsalted butter, cut into pieces
- 1 ½ tablespoons grated lemon zest
Instructions
- Mix flour, butter, and salt together in the bowl of an electric stand mixer, or with a pastry blender, until dough becomes crumbly. Add ice water, 2 tablespoons at a time, until the consistency is smooth. Wrap dough in plastic wrap and chill for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup cupcake pan.
- Roll out dough on a cutting board and cut into 3-inch circles using a scalloped cookie cutter. Place dough into the prepared pan, pressing down the sides to fit.
- Combine egg yolks, sugar, lemon juice, butter, and lemon zest in a heavy, non-aluminum saucepan. Cook over medium-low heat, stirring constantly, until butter is melted and filling thickens slightly. Do not allow to boil. Remove from heat and transfer to a bowl and cool, 15 to 20 minutes. Pour filling into the dough cups.
- Bake in the preheated oven until filling is set, 15 to 18 minutes. Let cool for 20 to 30 minutes before serving.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 128 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 7 g |
| Sodium | 86 mg |
| Sugars | 17 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |