A tart is a delicate shallow, straight sided shell is filled with sweet or savory before or after baking and never has a top crust. The shortcrust pastry is adapted from Adam Liaw. The filling is from Better home and Garden’s Lemon-Blackberry Mini Tarts.
Shortcrust pastry: for six 4-inch tart pans
250 gram all purpose flour
125 gram cold unsalted butter, cut in small cubes
65 gram sugar
1 egg yolk
A few teaspoons cold water
6 mini tart pans (4 inch ) with removable bottoms
6 ounces cream cheese, soften at room temperature
6 Tablespoons lemon curd, store bought or homemade
2 cups ripe blackberry,
3 Tablespoon seedless spread blackberry
3 teaspoons lemon/or lime juice
6 mint sprigs and powdered sugar for garnish
- Preheat oven to 400 oF with a rack in middle position.
- Put flour, butter, sugar in a food processor, pulse a few times until the butter looks like peas’ size. Then add egg, pulse a few more time to combine. If the dough is too dry, can not form a ball with fingertips. Add 1 teaspoon water at a time to bring the dough together. Divide the dough into 6 portions and press it firmly into the bottom and sides of tart pans. Prick bottoms of each crust several times with a fork. Place tarts in a baking sheet. Bake until golden brown about 12-15 minutes. Cool completely on wire rack.
- In a medium mixing bowl, beat cream cheese with lemon curd with an electric mixer on medium speed until smooth. Use a silicone spatula, spread filling evenly among pastry shells. Covered and refrigerated until well chilled about 2 hours or until serve.
- Before serving, remove tarts from pans. Place on plates. Arrange berries on filling. Mix lemon/lime juice with berry spread, spoon or brush over berries. Add a mint sprig and sift powdered sugar over tops. Enjoy.
* Recipe for homemade lemon curd is in here