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See my TastyKitchen recipe box or related link for my homemade lemon curd recipe.
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Dough requires 1 hour of inactive chill time.
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For the tartlet shells:
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In a medium bowl combine flour, salt and baking soda. Set aside.
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In the bowl of an electric mixer with paddle attachment cream together butter and sugar until fluffy (3-4 minutes). Add egg and vanilla and mix until well combined. Slowly add flour, salt and baking soda, mixing until just incorporated.
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Form dough into a ball, cover with plastic wrap and chill for 1 hour.
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Preheat oven to 350 F (177 C).
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Spray a regular size 12 cup muffin tin with non-stick cooking spray. Using a 2 tablespoon size cookie scoop, scoop dough into muffin tin. Press dough onto the bottom to form a well and spread dough up the sides of the muffin tin, about halfway up.
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Bake cookie cups for 10-12 minutes, until edges turn golden. Remove from oven and using the back of a spoon, carefully press down the center of each cookie, to form a cup (this dough usually spreads while baking). Let them cool in the muffin tin for 5-10 minutes, then tip cookie cups onto a clean towel. Let them cool completely.
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For the assembly:
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Use a pastry bag or a spoon to fill cookie cups with chilled lemon curd. Top with fresh berries and kiwi. Enjoy!
