Berry Lemon Tartlets

• FOR THE TARTLET SHELLS:
• 1-1/2 cup All-purpose Flour
• 1/4 teaspoons Salt
• 1/4 teaspoons Baking Soda
• 3/4 cups Softened Butter
• 3/4 cups Sugar
• 1 Egg, At Room Temperature
• 1 teaspoon Vanilla Extract
• FOR THE FILLING:
• 1-1/2 cup Lemon Curd
• FOR THE TOPPING:
• 2 cups Fresh Berries Of Your Choice
• 1 Kiwi, Peeled And Sliced Thin

1. See my TastyKitchen recipe box or related link for my homemade lemon curd recipe.
2. Dough requires 1 hour of inactive chill time.
3. For the tartlet shells:
4. In a medium bowl combine flour, salt and baking soda. Set aside.
5. In the bowl of an electric mixer with paddle attachment cream together butter and sugar until fluffy (3-4 minutes). Add egg and vanilla and mix until well combined. Slowly add flour, salt and baking soda, mixing until just incorporated.
6. Form dough into a ball, cover with plastic wrap and chill for 1 hour.
7. Preheat oven to 350 F (177 C).
8. Spray a regular size 12 cup muffin tin with non-stick cooking spray. Using a 2 tablespoon size cookie scoop, scoop dough into muffin tin. Press dough onto the bottom to form a well and spread dough up the sides of the muffin tin, about halfway up.
9. Bake cookie cups for 10-12 minutes, until edges turn golden. Remove from oven and using the back of a spoon, carefully press down the center of each cookie, to form a cup (this dough usually spreads while baking). Let them cool in the muffin tin for 5-10 minutes, then tip cookie cups onto a clean towel. Let them cool completely.
10. For the assembly:
11. Use a pastry bag or a spoon to fill cookie cups with chilled lemon curd. Top with fresh berries and kiwi. Enjoy!

shells, allpurpose, ubc, ubc, butter, sugar, egg, vanilla, filling, lemon curd, fresh berries of

Taken from tastykitchen.com/recipes/desserts/berry-lemon-tartlets/ (may not work)