I know this is a deviation from my usual intensely chocolate desserts, but there were all of these beautiful berries on sale at the grocery store, so I felt inspired. We had a BBQ to go to at one of Jared's professors homes and he had said I would bring dessert, so this is what I decided on. The picture doesn't do it justice, it was so pretty I didn't want to eat it! But it was delicious and pretty easy. I've decided that pastry dough like pie crusts and tart crusts are so much easier if you have a pastry cutter and use wax paper to roll it out on (one piece on the counter, one piece on top). So here's a very summery recipe to give a try.
1 1/4 C flour
2 T sugar
1/4 tsp salt
1/4 C butter flavored shortening
4 T cold butter
3-4 T cold water
After rolling out the dough and placing a in a tart pan with a removable bottom, line the crust with aluminum foil. Bake for 10 minutes at 425, then remove the foil and bake for another 10 minutes or until golden brown.
Lemon Custard Filling
1 large lemon (you want 1 tsp lemon peel, and 2 T juice)
6 T butter
1/3 C sugar
1 T cornstarch
4 large egg yolks
1 C heavy cream, whipped
Berries for topping
In saucepan over medium heat, heat butter, sugar, and cornstarchuntil it thickens and begins boiling. Boil 1 minute.
In small bowl, beat egg yolks, then pour in a little of the hot sugar mixture and stir well. Then pour the eggs back into the saucepan with all the sugar mixture, stirring quickly. Return to simmer and cook, stirring constantly for 1 more minute, until it coats the spoon well. Remove from heat and stir in lemon peel and juice. Refrigerate until very cold, about an hour. Then fold in whipped cream. Pour into tart shell and top with berries. Done!