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Lemon Curd-Raspberry Tartlets




Source of Recipe


Source: Cooking at a Glance - Pies & Pastries


List of Ingredients




Tart Pastry
1 1/4 cups all-purpose flour

1/4 cup sugar

1/2 cup cold butter

2 beaten egg yolks

1 tablespoon chilled water




In a medium mixing bowl stir together flour and sugar. Cut in butter till pieces are the size of small peas.


In a small mixing bowl stir together egg yolks and water. Gradually stir egg yolk mixture into flour mixture. Genty knead the dough just till a ball forms.


To prepare in a food processor, place the steel blade in the work bowl. Add flour, sugar, and butter. Process with on/off turns till pieces are the size of small peas. Stir together egg yolks and water. With machine running, quickly add liquid through the feed tube. Stop machine as soon as all liquid is added. Process with 2 more on/off turns. Remove dough and shape into a ball.


For easier handling, cover dough with plastic wrap and chill for 30-60 minutes. Use as directed in recipe.




For the Lemon Curd:

1/2 cup sugar

4 teaspoons cornstarch

1 teaspoon finely shredded lemon peel

3/4 cup water

2 beaten egg yolks

1/4 cup lemon juice

2 tablespoons margarine or butter


For the Garnish:

24 raspberries

24 fresh mint sprigs (optional)



Recipe



Prepare pastry as directed and shape into twenty-four 3/4 inch balls. Press balls into ungreased 1 3/4 inch mini muffin cups, pressing an even layer onto the bottom and up the sides of each cup. Bake in a preheated 450 degrees F oven for 5-8 minutes, or till edges are light brown. Completely cool pastry shells in muffin cups on a rack. Remove pastry shells from muffin cups and set aside.


FOR THE LEMON CURD:
In a small saucepan combine sugar, cornstarch, and lemon peel. Stir in water. Cook and stir till thickened and bubbly. Gradually stir about 1/2 cup of the hot mixture into egg yolks; return all to saucepan. Cook and stir over medium heat till mixture boils. Cook and stir 2 minutes more. Remove from heat. Stir in lemon juice and margarine or butter, stirring till margarine or butter melts. Spoon about 2 teaspoons of the lemon curd into each pastry shell. Place on a platter. If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet.


FOR THE GARNISH:
If desired, cover and chill tartlets for up to 24 hours. Just before serving, place a raspberry and, if desired, a sprig of mint on each tartlet.