| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 30 |
|
Square shortbread cookies |
| 6 |
T |
Unsalted butter, melted |
| 1/4 |
c |
Powdered sugar |
| 2 |
|
Eggs |
| 3 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
T |
Grated lemon rind |
| 1/2 |
c |
Cold unsalted butter, cut in |
|
|
pats |
| 1/2 |
c |
Heavy cream, whipped |
|
|
Fresh raspberries |
|
|
Fresh blackberries |
|
|
Mint sprigs, optional |
INSTRUCTIONS
Prepare crust: Place cookies in food processor. Whirl until finely
crumbled; you should have about 2 cups cookie crumbs. Add butter and
sugar. Whirl until combined. Scrape into 9-inch tart pan with
removeable bottom, pressing evenly over bottom and up sides.
Refrigerate until firm. Prepare filling: Stir together eggs, egg
yolks, suar and lemon juice in heavy-bottomed saucepan. Place over low
heat; cook 6-10 minutes, stirring constantly until thickened and just
beginning to simmer; do not let boil. Do not overstir or stir too
vigorously, or mixture will separate. Place pan in large bowl of cold
water. Stir in butter until blended. Cover with waxed paper. Let cool
45 minutes. Pour filling into tart shell. Refrigerate to chill
thoroughly. To garnish: spoon whipped cream into a pastry bag fitted
with a star tip. Pipe cream onto tart. Arrange fruit on top. Garnish
with fresh mint sprigs if desired. Recipe by: Family Circle - 9/1/97
Posted to MC-Recipe Digest V1 #743 by The Taillons
<taillon@access.mountain.net> on Aug 14, 1997
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