Decadent dessert recipe for Lemon Blackberry Mini Tarts – with homemade lemon curd and tart crust
Lemon curd recipe
1 pint blackberries (or use blueberries)
¼ cup honey
140g unsalted butter, at room temp.
1 tbsp. lemon zest
¼ tsp. salt
140g all-purpose flour
70g oat flour
2 lemons, zested
¼ cup plus 2 tablespoons lemon juice
85g unsalted butter
In the bowl of a stand mixer, beat the sugar, butter, egg, lemon zest and salt together until combined.
Add the flour and mix until a dough forms.
Form the dough into a disk and wrap in parchment paper.
Place in the refrigerator and chill for a couple hours.
Zest and juice the lemons. Set aside.
In a heavy-bottomed pot, whisk together the sugar and cornstarch. Add the eggs and beat until the mixture is even.
Add the lemon juice, lemon zest, and butter. Heat the mixture over low and bring to a boil, stirring constantly.
Cook over boiling for a few seconds until it thickens.
Remove from the heat and set aside to cool.
Once at room temperature, move to the refrigerator to chill completely.
Prepare the lemon curd according to the recipe and set aside.
In the meantime, preheat an oven to 325F/160C.
Roll the crust out to about 1/3cm thick. Place the dough in 4 brioche cups or small 5cm round tart pans. Line the dough with foil, parchment paper, or cupcake cups if they fit. Fill the lined tart pans with pie weights or dry beans.
Bake about 15 to 20 minutes, until the edges are golden brown and the dough holds it’s shape. Remove the pie weights and foil or parchment paper. Poke a few small holes in the bottom of each tart shell and bake another 10 to 15 minutes until the crust is golden brown.
Fill each tart with lemon curd and top with blackberries.
In the meantime, heat the honey over low heat to thin it out. Brush the warm honey over the blackberries.
This recipe is provided by Chasing Delicious Food Blog.