Berries tartalettes with lemon curd and fresh berries


To Piecrust:

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 fresh3 spoonfuls of powdered sugar1 spoonful od cornstarch



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.

The topping: Place in a saucepan the cups of berries and the sugar and heat to slow heat,add the cornstarch dissolved in 1/3 of water, mix well and cook by a while. Cut the fire. Let chill and spread the berries over the tartalettes with lemon curd. Add amint spring if you like, and sift powdered sugar over tops (a little)Makes 7-8 portions (depends the molds).

By @gloria.baker.587 .
Thanks for inspiring us!
You can see the recipe here: canelakitchen.blogspot.com

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