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

Details

Adapted from canelakitchen.blogspot.com

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.