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Title: Lemon Tart with Berries
Categories: Not Blank
Yield: 12 Servings
| Crust: | ||
| 30 | Square shortbread cookies | |
| 6 | tb | Unsalted butter; melted |
| 1/4 | c | Powdered sugar |
| Filling: | ||
| 2 | Eggs | |
| 3 | Egg yolks | |
| 3/4 | c | Sugar |
| 1/2 | c | Fresh lemon juice |
| 1 | tb | Grated lemon rind |
| 1/2 | c | Cold unsalted butter; cut in pats |
| Granish: | ||
| 1/2 | c | Heavy cream; whipped |
| Fresh raspberries | ||
| Fresh blackberries | ||
| Mint sprigs; optional |
Prepare crust: Place cookies in food processor. Whirl until finely crumbled; you should have about 2 cups cookie crumbs. Add butter and sugar. Whirl until combined. Scrape into 9-inch tart pan with removeable bottom, pressing evenly over bottom and up sides. Refrigerate until firm.
Prepare filling: Stir together eggs, egg yolks, suar and lemon juice in heavy-bottomed saucepan. Place over low heat; cook 6-10 minutes, stirring constantly until thickened and just beginning to simmer; do not let boil. Do not overstir or stir too vigorously, or mixture will separate. Place pan in large bowl of cold water. Stir in butter until blended. Cover with waxed paper. Let cool 45 minutes.
Pour filling into tart shell. Refrigerate to chill thoroughly.
To garnish: spoon whipped cream into a pastry bag fitted with a star tip. Pipe cream onto tart. Arrange fruit on top. Garnish with fresh mint sprigs if desired.
Posted to MM-Recipes Digest V4 #5 by Lisa Clarke Recipe by: Family Circle - 9/1/97
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