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1
Prepare the tart dough recipe according to directions.
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2
Form dough into a ball, then cut into bits.
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3
Place half of the dough in the refrigerator and allow to rest for about 30 minutes; freeze the other half for another use.
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4
Quickly roll out the dough on a lightly floured surface to 1/8-inch thickness or less.
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5
Using a cookie cutter, shape the dough into rounds to fit 6 (3 1/2-inch) tartlet molds.
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6
Press each round into a mold and prick the bottoms and sides with the tines of a small fork or poultry needle.
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7
Set the shells on a baking pan, cover with plastic wrap, and refrigerate for 30 minutes or longer.
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8
Preheat oven to 375F.
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9
Cut out rounds of lightweight foil a little larger than the diameter of the shells.
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10
Lightly butter the shiny sides of the foil and place butter-side-down against the shells.
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11
Add a teaspoon of rice or small, uncooked beans.
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12
Place pan on center rack of oven and bake for 10 minutes, or until pastry is still soft and bubbles up.
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13
Remove the foil, prick the shells again, and continue to bake another 3 or 4 minutes until lightly golden.
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14
Allow to cool 10 minutes before unmolding onto a rack.
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15
Prepare the curd: Place the lemon juice, 1 cup cold water, and sugar in a medium saucepan and bring to a boil over high heat.
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16
In a small bowl, dissolve the arrowroot in 1/2 cup cold water.
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17
Whisk in the yolks until the mixture is smooth and lemon colored.
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18
Slowly pour 1 cup of the lemon mixture in the yolk mixture and whisk thoroughly.
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19
Pour the mixture back into the saucepan and bring to a simmer and whisk for 10 minutes or until thick.
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20
Remove the mixture and whisk in the butter bits.
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21
Scrape into a bowl and cover with plastic wrap.
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22
Puncture the plastic wrap in 2 or 3 places to allow the heat to escape.
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23
Cool completely.
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24
When ready to serve, whisk the curd lightly and spoon into the shells.
