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1
Preheat oven to 375 degrees F.
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2
For the tart shells:
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Combine the flour, butter and salt in a food processor and pulse until the butter is pea-size.
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4
Add the water and pulse just until the dough gathers together.
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5
Take the dough out and place on a lightly floured work surface.
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6
Work gently into a ball, wrap in plastic and refrigerate until well-chilled, about 1 hour.
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7
Take the dough out of the refrigerator and place on a lightly floured work surface.
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8
Divide into 8 equal portions.
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Roll each out into a circle to about 1/8-inch thickness, keeping the dough well-floured as you work.
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10
Then place each in its own tart mold and trim excess dough.
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Bake for 10 to12 minutes or until tart shells are lightly brown.
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12
Remove from molds and refrigerate tart shells while preparing the lemon curd.
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13
For the curd:
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In large bowl set over double boiler, place eggs, yolks, sugar, lemon juice, zest, and salt over simmering water.
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Whisk well.
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Add butter in pieces and stir over medium heat, being careful not to boil, until it is thickened or coats the back of a spoon.
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Cool.
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For the coulis:
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In a medium saucepan simmer berries, water and sugar for 10 minutes.
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Press through a fine mesh strainer and puree in a blender or food processor.
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21
Set aside some coulis for whipped cream, some for berries, and some for plating.
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22
To serve:
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Fill tart shells nearly full with chilled lemon curd and place on an oval plate.
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24
Toss fresh berries in coulis and place on tart and directly on the plate.
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25
Place coulis artfully next to tart and berries.
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26
Whip the cream, adding sugar and coulis to it, then place a dollop on each tart top.
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27
Bon Appetit!
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28
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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29
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
