Mixed Berries and Lemony Filling |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
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:
1. 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.
2. 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.
3. Rinse and pick through the berries; place each type of berry in a different bowl.
4. 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.
5. Top each with a mixture of raspberries, blueberries, and blackberries and serve immediately.
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