Miniature Lemon Tarts with Berries

Thank you to Lesley Stowe for this pastry recipe. These miniature tarts are a perfect addition to a dessert buffet.

Pastry
1 3/4 c. flour
1/2 c. icing sugar
1 c. cold, unsalted butter

Combine flour and icing sugar in bowl of food processor. Cut butter into cubes and add to dry ingredients. Process, on and off, until a soft cohesive dough forms. Taking about 1″ balls of dough at a time, press evenly into miniature muffin tins. Bake at 375ºF until golden brown, about 15-20 minutes. Allow to cool slightly in pan, then tap out onto a rack to cool completely. Makes 4 dozen tarts.

Lemon Curd
1 c. sugar
6 egg yolks, slightly beaten and strained
1/2 c. lemon juice
1/4 (1 stick) unsalted butter, cut into cubes
1 T. lemon zest

Combine sugar and egg yolks in medium-sized saucepan and gradually stir in lemon juice. Cook over low heat, stirring constantly, until mixture coats the back of a spoon and registers 168º on a candy thermometer. Do not boil. Remove from heat and whisk until slightly cooled. Stir in butter and grated lemon peel. Cool completely.
Fill pastry shells with lemon curd and garnish with blueberries or raspberries.