Red Berry Tart With Lemon Cream Filling

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READY IN: 50mins
SERVES: 6-8
YIELD: 1 tart
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sift the flour, corbstarch and confectioner's sugar together, then rub in the butter until the mixture resembles bread crumbs.
  • Beat the vanilla into the egg yolks, then mix into the crumbs to make a firm dough, adding cold water if necessary.
  • Roll out the pastry and line a 9-inch round tart pan, pressing the dough up the side after trimming. the shell of the tart with a fork and let it rest in the fridge for 30 minutes.
  • Preheat the oven to 400°F Line the shell with waxed paper, and baking beans. Place pan on a baking sheet and bake for 20 minutes, removing beans and paper for the last 5 minutes. When cooked, cool and remove the pastry shell from the tart pan.
  • Cream the cheese, lemon curd and lemon rind and juice, adding confectioner's sugar to sweeten, if desired. Spread the mixture into the tart shell.
  • Top the tart with the fruits. Gently warm the red currant jelly and trickle it over the fruits just before serving.
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