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1
To Make the Lemon Curd:
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2
Combine all ingredients in a heavy, small-size saucepan and cook over medium-low heat, stirring constantly.
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3
Bring mixture just to the point where some bubbles rise and sauce has thickened, 6 to 8 minutes.
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4
Use a silicone spatula for stirring, and cook until sauce coats the spatula.
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5
When you draw your finger across the back of the spatula, the path should remain.
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6
Strain into small bowl and cover with plastic wrap.
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7
Cool to room temperature and refrigerate.
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8
Heat oven to 425F (220C) with oven rack in middle.
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9
To Make the Crust:
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10
Place flour, sugar, and salt in a food processor bowl.
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Pulse about 5 times to mix.
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Add butter.
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Process until coarse crumbs form with some pea-sized pieces.
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14
Add 3 tablespoons (45 mL) ice water and process until dough begins to clump together.
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Process about 10 seconds.
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16
If large clumps do not form, add a little more water, 1 teaspoon at a time.
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17
Place dough on well-floured work surface and gather it together.
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18
Divide dough into 8 pieces.
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Press each into bottoms of 8 (3-inch [5-cm]) tart pans.
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20
Press firmly against sides of pans.
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Pierce crusts generously with a fork.
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22
Place tart shells on a baking sheet.
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Bake 12 minutes or until crusts are nicely browned.
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Cool to room temperature before filling.
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25
Gently release shells from the pans.
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26
To Make the Filling:
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27
Beat mascarpone cheese and whipping cream on low speed in bowl of a heavy-duty mixer fitted with the whisk until mixture begins to thicken.
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28
Scrape down sides of bowl.
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Increase mixer to high speed and beat until soft peaks form.
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30
Reduce mixer speed to medium.
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31
Add powdered sugar and beat until mixed.
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By hand, stir in lemon curd.
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There can still be some streaks remaining.
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34
Divide the lemon cream into the tart shells.
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35
Garnish with fresh fruit and refrigerate.
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36
Tarts can be made 4 hours ahead.
