Strawberry Tart With Moscato Lemon Curd

• Moscato Lemon Curd
• 3 large egg yolks
• 2 large whole eggs
• 1/2 cup granulated sugar
• 1/4 cup fresh lemon juice
• Zest of 1 lemon
• 2 tablespoons white moscato
• 3 tablespoons cold unsalted butter, cubed
• Strawberry Tart
• 1 prepared tart or pie shell
• 12 ounces strawberries, hulled

1. Make the Lemon Curd: In small saucepan, whisk together egg yolks, eggs, sugar, lemon juice and zest, and moscato. Cook over medium heat 7 to 8 minutes or until mixture is thick enough to coat spoon; whisking constantly.
2. Remove from heat. Stir in butter a few cubes at a time, stirring until incorporated after each addition. Strain mixture through a fine-mesh strainer into a storage container. Cover and refrigerate at least 2 hours or up to 1 week before using.
3. Make the Strawberry Tart: Spread chilled Moscato Lemon Curd in prepared tart crust (you may have a little bit of curd left over; reserve for another use). Top with strawberries, hulled side down. This tart is best served immediately after assembly.

moscato lemon, egg yolks, eggs, granulated sugar, lemon juice, lemon, white moscato, cold unsalted butter, strawberry tart, shell, strawberries

Taken from food52.com/recipes/29984-strawberry-tart-with-moscato-lemon-curd (may not work)