(Thank you Martha Stewart Baking Handbook)
8 large egg yolks
Finely grated zest of 2 lemons
½ cup plus 2 T freshly squeezed lemon juice
1 cup sugar
1/8 t salt
1 ¼ sticks butter, cold, cut into pieces
Combine yolks, lemon zest, lemon juice & sugar in heavy bottom saucepan; whisk to combine.
Cook over medium-high heat, stirring constantly with wooden spoon (scrape sides of pan) until mixture thickens enough to coat the
back of the spoon, 8-10 minutes, and/or registers 160 on a thermometer.
Remove sauce pan from heat.
Add salt and butter, one piece at a time, stirring until smooth.
Strain through fine sieve into a medium bowl.
Cover with plastic wrap, directly on surface and chill until firm and set, about one hour.
Store in fridge until ready to use
1 cup (2 sticks) butter, at room temperature
½ cup powdered sugar
1 teaspoon vanilla extract
1 ½ cups all purpose flour
2 Tablespoons cornstarch
1/8 teaspoon salt
1/2 pint blueberries or raspberries for garnish
Preheat oven to 325
Spray 36 muffin mini muffin pan with cooking spray (if you only have 24 mini muffiin pan bake first batch, cool, wash and use again).
Using electric mixer cream butter and sugar together, @ 2 minutes.
Beat in vanilla extract.
On low speed (so you don’t have a dust cloud) add flour, cornstarch and salt and mix until incorporated.
Using a mini ice cream scoop (2 teaspoon size) or two teaspoons place ball of dough in each cup of a mini muffin pan. There will be
enough for 36 tarts.
Using your fingertips press dough up sides of each muffin cup creating an indent. If dough is too sticky pop it in the fridge for 10
Once filled, place pan in the freezer for 10 minutes.
Bake for 10 minutes then using fork, prick bottom of each tartlet and put back in oven for another 10-12 minutes until lightly browned.
Remove pan from oven and place on wire rack to cool.
Once cool use small paring knife to pry each tartlet out of pan.
Spoon lemon curd onto tartlet using teaspoon. Place a berry into center of curd and serve.