Mixed berry tartlets with lemon curd

6 Servings

Ingredients

Quantity Ingredient
6 Wonton or egg-roll wrappers
Butter-flavored cooking spray
1 cup Sugar
1½ tablespoon Cornstarch
1 Egg
1 cup Fresh lemon juice
4 teaspoons Lemon zest
3 cups Fresh berries (raspberry, blueberry, black
2 tablespoons Red currant jelly, melted w/ 1 tbsp water

Directions

Preheat oven to 400°. Lightly spray six 4-in. tartlet pans with cooking spray. Line pans with wonton wrappers. Trim excess dough at tops. Lightly spray insides of shells. Bake until crisp and golden brown, about 6-8 minutes. Remove shells from pans; cool on a cake rack.

Filling: In a medium bowl, whisk together ½ cup sugar and the cornstarch.

Whisk in egg.

In a small saucepan, bring to a boil the lemon juice, zest and ½ cup sugar. Whisk this in a thin stream into egg mixture. Return mixture to pan and bring to a boil, whisking steadily. Reduce heat to medium-low and simmer for 1 minute or until thickened. Transfer to a medium bowl and cover with plastic wrap, pressing wrap against curd to prevent skin from forming.

(slit top slightly with a sharp knife to release steam.) Cool to room temperature.

Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon ¼ cup cooled lemon curd into cooled shells. Arrnage berries atop curd.

Brush with jelly. Serve immediately.

Recipe by: Prevention Magazine - June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons <taillon@...> on May 29, 1997

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