Lemon Berry Tarts

By MystiQ

Ingredients

• 1 recipe Shortbread Pastry Dough
• 1/2 cup heavy cream
• 1 cup Lemon Curd
• 4 cups fresh berries
• Lemon Curd Yields about 1-3/4 cups.
• 3 large eggs
• 2/3 cup granulated sugar
• 1/2 cup fresh lemon juice
• 6 Tbsp. unsalted butter
• 1 Tbsp. finely grated lemon zest

Details

Servings 1
Adapted from the-dogs-breakfast.com

Preparation

Step 1

Have ready eight 4-3/4-inch fluted tart pans with removable bottoms. Roll out the dough and place an equal amount into each tart pan. Work quickly. Chill the shells for 15 minutes while the oven is heating to 400°F. Use pie weights (beans or rice will work) and bake the shells for 25 minutes or so or until the shells pull away from the molds and they smell ready. Cool on a baking rack.
Whip the cream in a medium bowl to soft peaks, then fold into the lemon curd. Top each tart shell with the lemon curd mixture until each tart is not quite full. Top with berries and serve.
Sprinkle with powdered sugar.

Lemon Curd
3 large eggs
2/3 cup granulated sugar
1/2 cup fresh lemon juice
6 Tbsp. unsalted butter
1 Tbsp. finely grated lemon zest

Whisk the eggs in a medium bowl and set aside. In a 1 – 2 quart sauce pan, combine the sugar, lemon juice, butter, and lemon. Heat carefully on medium-low heat until the butter has melted. Be careful not to allow this to come to a boil. Remove the pan from the heat and whisk the lemon mixture into the beaten eggs. Pour this all back into the saucepan, and cook slowly over medium-low heat (for about 5 minutes) whisking constantly until it reaches 160°F and thickens. Again, do not allow the mixture to boil. Let it cool a little before transferring to a heat-proof dish. Cover with plastic wrap and refrigerate until completely cool.