Super Tarts

• 1 cup unsalted butter, room temperature
• 1/3 cup sugar
• 2 large egg yolks
• 1 1/2 teaspoons vanilla
• 2 1/2 cups all-purpose flour
• 2 to 3 tablespoons cold water
• 3 large eggs
• 12 tablespoons unsalted butter
• 1 tablespoon Meyer lemon zest
• 3/4 cup Meyer lemon juice, freshly squeezed
• 3/4 cup sugar
• 1/2 cup whipped cream, optional
• 1/2 pint blueberries
• 8 to 10 strawberries, sliced
• 1/2 pint blackberries
• Special equipment: 8 small or 1 large tart pan

1. In a stand mixer, fitted with the dough blade, add the butter and sugar and mix until light and fluffy, about 6 minutes.
2. Add in the yolks, 1 at a time, then add the vanilla and combine well.
3. Remove the bowl from the mixer and gently fold in the flour.
4. Stir in the cold water, 1 tablespoon at a time, until the dough just comes together.
5. Wrap in plastic wrap and refrigerate for 1 hour.
6. Lemon Curd: In a double boiler over medium-high heat, add all of the custard ingredients and whisk constantly until the mixture thickens and reaches 160 degrees F on an instant-read thermometer.
7. Remove from heat and strain through a fine mesh strainer into a bowl.
8. Cover the bowl, pressing plastic wrap onto the top of the custard and refrigerate until cool, about 1 hour.
9. Preheat the oven to 325 degrees F.
10. Remove the dough from the refrigerator and let it rest for 15 minutes (less if it is a hot day).
11. Roll out on a silicone mat to 1/8 to 1/4-inch thick.
12. Cut and press into the tart pans.
13. Chefs Note: You can cut shapes out of the scraps to decorate or nibble on.
14. Just brush the shapes with egg wash, sprinkle with a little tubinado sugar and bake until golden, about 10 minutes.
15. Prick the bottom of the tarts with a fork and refrigerate for 15 minutes.
16. Put the tarts on a baking sheet and bake until golden brown, about 15 to 20 minutes.
17. Cool before filling.
18. If using, whip the heavy whipping cream in a large bowl until stiff peaks form.
19. Fill the shells with about 3 tablespoons of the curd and arrange fruit as desired on top.
20. Garnish with a small dollop of the whipped cream and serve immediately.
21. Can be made 20 to 30 minutes in advance and kept in refrigerator.

unsalted butter, sugar, egg yolks, vanilla, flour, cold water, eggs, unsalted butter, lemon zest, lemon juice, sugar, whipped cream, blueberries, strawberries, blackberries, tart pan

Taken from www.foodnetwork.com/recipes/guy-fieri/super-tarts-recipe.html (may not work)