Michael Chipchase's Lemon Curd Tart with Summer Berries

By akselden

Ingredients

• PASTRY DOUGH:
• 2 cups unbleached all-purpose flour
• 1 cup (8 ounces) chilled unsalted
• butter, quartered lengthwise and cut into pieces
• 1 teaspoon salt
• 1 large egg, lightly beaten
• 2 tablespoons milk
• FILLING:
• 6 large egg yolks, lightly beaten
• 1 cup sugar
• 1/2 cup lemon juice (2 or 3 lemons)
• 8 tablespoons unsalted butter, cut
• into small cubes
• 1 tablespoon grated lemon zest
• BERRIES:
• 1 pint strawberries
• 1/2 pint raspberries
• 1/2 pint blueberries
• 1 tablespoon Grand Marnier or Cointreau
• Confectioners' sugar

Preparation

Step 1

Combine all ingredients in food processor and process just until dough forms a ball, about one minute. Remove dough to work
surface and divide in half. Roll one portion to fit 9-inch tart pan with removable bottom; reserve other portion for another use. Place pan with dough in freezer while you prepare filling. Preheat oven to 400°F.

FILLING:
Combine egg yolks in heavy-bottomed saucepan with sugar and lemon juice. Cook over medium-low heat, stirring continuously,
10 to 15 minutes, until mixture has thickened. Remove from heat and whisk in butter, a few pieces at a time, and lemon zest. Set aside to cool. When dough has rested at least 15 minutes, remove from freezer. Line shell with aluminum foil and beans or pie weights. Bake 15 minutes. Remove foil and weights and reduce heat to 375°F. Bake crust until it's a rich, golden brown, 10 to 15 minutes. Remove to rack to cool. Pour cooled curd into cooled tart shell and refrigerate at least 30 minutes before slicing.

BERRIES:
Sort and rinse berries and drain well. Just before serving, mix them in bowl with Grand Marnier. Sprinkle with a little confectioners' sugar if berries need sweetening. Cut tart into wedges and divide among serving, plates. Spoon berries next to tart
and garnish with mint sprigs