Berries tartalettes with lemon curd
By Canela
I love berries every time this recipe ypu can make with fresh or freeze berries
Ingredients
- To Piecrust:
- Ingredients
- 2 1/2 cups all purpose flour
- 1/2 teaspoon of salt
- 2 teaspoon of sugar
- 1 cup unsalted butter,cut into pcs.very cold
- 1/4- 1/2 cold water
- To lemon curd:
- 2 tablespoons unsalted butter,softened
- 3/4 powdered sugar
- 1 1/2 teaspoon lemon zest finely minced
- 2 large eggs
- 1/2 cup of lemon juice
- 1 spoonful of cornstarch dissolved in 1/3 cup of milk
- Berries Topping:
- 2 cups of sort berries (I used raspberries and blueberries)
- freeze or fresh
- 3 spoonfuls of powdered sugar
- 1 spoonful od cornstarch
Preparation
Step 1
METHOD
Dough: Put the flour,salt and sugar into a food processor and pul once or twice.
Add the butter and process until the mixture looks grainy (you may make in a bowl with your hands)
Then slowly, while pulsing, add the water until you can form the dough by pressing it between your fingers.
Decant the loose dough onto a piece of plastic wrap.
Using the wrap, fold the loose dough towards the middle and press with the bakc of your hands to form dough,least by 2 hours before using.
Dough can be ahead for up to one week.
Preheat the oven to medium heat, buttered some little molds and place in each one a few of dough and press round firmly into bottom and up sides.trim crusts even with top of pans. Prick bottoms of each crust several times with tines of a fork. Place the pans on a baking sheet. Bake for 10 to 12 minutes or until golden.
Cool completely on wire rack.
Lemon curd: In a medium mixing bowl, beat butter and sugar until light, add zest. Next add one egg at a time, beating after each addition, add lemon juice (mixture will be lumpy).
Pour mixture into a medium saucepan, cook over low heat, stirring constantly, add the cornstarch dissolved in the milk, until mixture thickens like a pudding, about 10 minutes. Remove from heat and allow to cool.
Spread the lemon curd over the mini tartalettes and reserve.