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.
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Great recipe - the lemon filling is especially good and I didn't find the shortbread base to be too difficult. I didn't have pie weights and was too lazy to use beans :) Next time through I'll make sure I follow the instructions - my shortbread base did rise too much in the center without something to weigh it down. My only complaint - I haven't ever tried to whip heavy cream and I had to do some internet research when mine wouldn't thicken. I wish the recipe had a bit more instruction. I added a big pinch of sugar and it thickened right up into soft peaks. Yummy - will definitely make this again!
This was the first tart recipe I ever made. I was a bit nervous but it turned out fantastic.
I didn't have enough tartlet pans so I used a 9-in tart pan with removeable bottom and followed the crust baking directions from the pie (from same article). I brought this to a dinner party and it was a hit. Everyone thought is was beautiful and delicious.
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