Recipe by Livelymommie
Mixed Berry Tarts with Lemony Filling from Fine Cooking, made without the tarts. I've also included the full recipe for the Lemon Curd here. For the full recipe, including the tart shell, visit here: http://www.finecooking.com/recipes/mixed-berry-tarts-lemony-filling.aspx
- 3 large eggs
- 2⁄3 cup granulated sugar
- 1⁄2 cup fresh lemon juice (from about 2 large lemons)
- 6 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 cup fresh raspberry
- 1 cup blueberries
- 1 cup blackberry
- 1⁄2 cup heavy cream
Directions See How It's Made
- In a medium bowl, whisk the eggs until well blended. Combine the sugar, lemon juice, butter, and lemon zest in a small (1- to 2-quart) saucepan. Gently heat over medium-low heat until the butter has melted. Don't let the mixture come to a boil. Remove the pan from the heat and whisk the lemon mixture into the beaten eggs. Pour the mixture back into the saucepan and cook gently over medium-low heat, stirring constantly with the whisk, until the mixture thickens and reaches at least 160°F, about 5 minute Again, don't let the mixture boil.
- Let the lemon curd cool briefly before transferring it to a heatproof container. Press a piece of plastic wrap onto the surface of the curd and poke a few holes in it with the tip of a knife—this will keep a skin from forming on the curd. Refrigerate until completely chilled. The curd will continue to thicken as it cools. The curd will keep, covered in the refrigerator, for up to a week.
- Rinse and pick through the berries; place each type of berry in a different bowl.
- Just before serving, in a medium bowl, whip the cream to soft peaks. Add 1 cup of the lemon curd (save the rest for another day) and gently fold together with a rubber spatula until combined. Divide the mixture among eight bowls or wine glasses and smooth the filling with a spatula or the back of a spoon.
- Top each with a mixture of raspberries, blueberries, and blackberries and serve immediately.