For topping, beat cream until soft peaks form. this is so beautiful, a must try for me this weekend.. Thnx for sharing. Love this! Buttery and crumbly tart shells are filled with a creamy, tangy lemon curd and topped with juicy fresh blueberries. It’s going to be 63 in Des Moines … time to get crazy!! Great recipe! Those strawberries…. I know this may seem like an odd question but where do you live? Don't be tempted to turn the heat up to cook it quicker as you are likely to curdle the eggs. Now! A lot more people need to look at this and understand this The produce is so delicious right now, I thought I would spoil our house guests with a little taste of West Coast summer. Begin by making the blueberry curd. I’ve corrected the recipe now , Rachel @ The Pescetarian and the Pig says. Pour the curd carefully into the pastry cases and sprinkle with remaining lime zest. If any sugar crystals stick to the side of the saucepan take a wet pastry brush and brush the sugar crystals down into the sugar and water mixture. Your email address will not be published. This dish was mentioned in the New York Times which is why I think it got so many hits today, if you were wondering. Anyone have a really great coconut oil pastry recipe they recommend? I made the crust exactly, used a 9″ pan. Gone before he had a chance to strip a zest or four for a super cold, shaken martini with a twist. Top that with fresh berries and you’ve got a masterpiece right here. Let’s get some melting going on! How beautiful! I can dish up lemon curd and eat it straight, but these tiny tarts look fabulous. Wise choice! I’ve been going a little bit nuts at the green grocer lately, making the most of the summer bounty of fruit. This may seem like a silly question, but how long should you whip the cream? Place the blueberries in a small saucepan with the water over a medium low heat and cook until the berries burst and start to break down. All over my pants and thus check. I just stumbled upon it from your pinterest board – everything you make looks delicious and your photography is amazing! I used a graham crust and while it was good, the pastry crust would of been a better choice. I have not used coconut flakes in my tart shells before and thought of it once. And anything with mascarpone and lemon curd is good in my opinion. And looks absolutely delish. https://www.tasteofhome.com/recipes/raspberry-curd-tartlets Stir until the sugar has dissolved and the butter is melted. May I simply just say what a relief to discover an individual who really understands what they’re talking about on the web. I was being lazy. Is the dough supposed to be really wet? But only if you’ll call me Ms. Meyer. Heat oven to 190C/170C fan/gas 5. —Mary J. Walters, Westerville, Ohio, Berry Tartlets Recipe photo by Taste of Home. , Thank you dear HipFoofieMom!! I loved as much as you’ll receive carried out right here. pinch of salt. Glad you enjoyed it. I love seeing all these fresh berries – they sound perfect with the lemon curd! recipe from Darigold Fresh Magazine Vol 1, 1 cup (2 sticks) Darigold butter, softened to room temperature, 1/2 cup (1 stick) Darigold butter, chopped in tbsp. By the way, what flour are you using? Anyway I guessed and my lemon curd came out DIVINE! Cook, stirring constantly, until curd coats the back of a spoon and is slightly thickened, 8 to 10 minutes. Stir continuously using a whisk for about 10 minutes until the mixture has thickened and has become a custard-like consistency. Spoon 2 tablespoons filling into each cup. Made fresh strawberry preserves, and drizzled it on top before serving. Let cool. In a double boiler on a low simmer, combine the eggs, sugar, lemon juice and peel with a whisk. I LOVE lemon curd anything, so turned into bite sized tarts is totally up my ally! Making your own curd cheese is very simple, so have a go. https://www.bbc.co.uk/food/recipes/yorkshire_curd_tart_20002 In fact some of my guests mentioned that they were surprised I had any lemon in there at all. Woot!!! A few things-do not let the cream beat for too long before you start to add the other ingredients as it can easily be over whipped. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. Love how bright and fresh those beautiful berries look! Mix sugar and cornstarch; toss with berries and lemon juice. These are so pretty! Serve with a dollop of whipped cream. this baby is going to take center stage at the “proper British tea” I’m hosting for a few friends, right alongside the homemade scones and clotted cream! Everybody loved it! Beautiful tart! We had snow here yesterday but hopefully it melts away this weekend too. Set a tart on each plate with a spoonful of cream and heap of fruit on the side. To make the pastry, tip the flour, butter and sugar into the bowl of a food processor and process until fine crumbs form. Each bite is bright and refreshing. 4.88 from 24 votes. Oh my gosh what a gorgeous spring-time tart! I ended up kind of tweaking the recipe by tasting the mascarpone cheese mixture and adding a little more of this and that until it tasted to my liking. Glad you went with it. So strange reading your intro as it’s going to be autumn (fall) here next week. Equipment and preparation: You’ll need a 25cm/10in pie dish. Hi Alexandra. thickness. Pinned! Mascarpone filling:

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