Mixed Berry Tartlets With Lemon Curd Recipe

The best delicious Mixed Berry Tartlets With Lemon Curd recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Mixed Berry Tartlets With Lemon Curd recipe today!

Hello my friends, this Mixed Berry Tartlets With Lemon Curd recipe will not disappoint, I promise! Made with simple ingredients, our Mixed Berry Tartlets With Lemon Curd is amazingly delicious, and addictive, everyone will be asking for more Mixed Berry Tartlets With Lemon Curd.

What Makes This Mixed Berry Tartlets With Lemon Curd Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Mixed Berry Tartlets With Lemon Curd.

Ready to make this Mixed Berry Tartlets With Lemon Curd Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.

 

Ingredients & Directions


6 Wonton or egg-roll wrappers
Butter-flavored cooking
-spray
1 c Sugar
1 1/2 tb Cornstarch
1 Egg
1 c Fresh lemon juice
4 ts Lemon zest
3 c Fresh berries (raspberry,
-blueberry, black
2 tb Red currant jelly, melted w/
-1 tbsp water

Preheat oven to 400?. Lightly spray six 4-in. tartlet pans with cooking
spray. Line pans with wonton wrappers. Trim excess dough at tops. Lightly
spray insides of shells. Bake until crisp and golden brown, about 6-8
minutes. Remove shells from pans; cool on a cake rack.

Filling: In a medium bowl, whisk together 1/2 cup sugar and the cornstarch.
Whisk in egg.

In a small saucepan, bring to a boil the lemon juice, zest and 1/2 cup
sugar. Whisk this in a thin stream into egg mixture. Return mixture to pan
and bring to a boil, whisking steadily. Reduce heat to medium-low and
simmer for 1 minute or until thickened. Transfer to a medium bowl and cover
with plastic wrap, pressing wrap against curd to prevent skin from forming.
(slit top slightly with a sharp knife to release steam.) Cool to room
temperature.

Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon
1/4 cup cooled lemon curd into cooled shells. Arrnage berries atop curd.
Brush with jelly. Serve immediately.


Yields
6 Servings

Leave a Reply

Your email address will not be published. Required fields are marked *