Lemon Curd Tart with Fresh Berries
 
 
Yield: 12 servings
Ingredients
for the lemon curd
  • ½ cup lemon juice
  • 1 tablespoon lemon zest
  • ½ cup sugar
  • 3 large eggs
  • 4 tablespoons unsalted butter, diced into small pieces
for the tart
  • 1 sheet of puff pastry, defrosted according to package instructions
  • ¾ cup blueberries
  • ½ cup raspberries
  • Powdered sugar, for dusting
Directions
for the lemon curd
  1. In a medium saucepan, whisk together the lemon juice, lemon zest, sugar and eggs. Place the saucepan over medium-low heat and stir in the pieces of butter. Whisk the curd frequently until the curd is thick enough that it keeps the mark of the whisk when you touch it to the curd in the saucepan.
  2. Transfer the lemon curd to a small bowl to cool. If there are small lumps of egg you can push the curd through a fine mesh sieve, but I typically skip this step. Cover the surface of the lemon curd with a piece of plastic wrap so that it’s completely touching the curd. Place in the fridge to cool.
for the tart
  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Unfold the sheet of puff pastry and lay on the prepared baking sheet. Bake for 20 minutes or until the top is golden brown.
  3. Let the baked puff pastry cool. Once the puff pastry is cool top generously with the lemon curd. Place the berries on top of the lemon curd then lightly dust with powdered sugar. To serve, cut into squares.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2014/04/08/lemon-curd-tart-with-fresh-berries/