Yield: Yields eight 4-3/4-inch tarts.
You can decorate these delicious tarts with berries before serving them, or set out dishes of berries and let guests garnish their own tarts with the berries of their choice.
Make Ahead Tips
You can combine the lemon curd and whipped cream and hold the filling for about two hours in the fridge. The shells can be baked a day ahead (store the cooled shells in an airtight container); fill them shortly before serving. The baked shells also freeze well; thaw before filling.
The lemon curd is top notch but 25’ is too long to bake the crust. It wants to crack and burn. Maybe lower the heat and decrease the cooking time.
Very good summer dessert. I used a 10" tart pan and the crust was plenty thick. I used the full recipe of lemon curd and increased the cream to 3/4 cup to adjust to the larger-sized tart pan. It was the perfect amount.
I thought the crust was a little salty alone but didn't notice it in the tart as a whole. I'll probably decrease the amount when I make it again.
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