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1
DOUGH (PATE SABLEE): In a food processor, combine butter, sugar, salt, vanilla and egg and pulse until blended.
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2
Pulse in the flour and almond meal just until the dough comes together.
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3
Pat dough flat into a disk on plastic film, wrap and chill at least 1 hour.
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4
Cut dough into two pieces and roll out to about 1/8-inch thickness.
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5
Cut round pieces a little larger than the 4-inch mold.
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6
Ease each dough piece down into a mold and press dough along the bottom and edge.
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7
Flush excess dough off top edge of mold to keep the edge even.
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8
Complete placing the dough in remaining molds.
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9
Chill for at least 1 hour.
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10
Pre-heat oven to 400 F.
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11
Line shells with wax paper and fill with raw rice or beans to weigh the dough down to blind bake the shells.
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12
Bake the shells until sides are light brown.
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13
Remove paper and beans from shells and let cool.
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14
CITRON FILLING: In a food processor, pulse lemon sections just enough to slighty break up the sections.
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15
This should not be a smooth puree.
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16
Add remaining ingredients and pulse briefly just to mix together.
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17
Line pre-baked tart shells on a baking tray.
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18
Place filling in a large measuring cup with a spout or a pitcher and fill each tart shell all the way to the top.
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19
Bake in a 300 degrees F pre-heated oven for approximately 10 to 15 minutes, just until filling is set and no longer liquid.
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20
Serve room temperature with whipped cream and fresh berries.
