| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Not, Sent |
12 |
Servings |
INGREDIENTS
| 30 |
|
Square shortbread cookies |
| 6 |
tb |
Unsalted butter; melted |
| 1/4 |
c |
Powdered sugar |
| 2 |
|
Eggs |
| 3 |
|
Egg yolks |
| 3/4 |
c |
Sugar |
| 1/2 |
c |
Fresh lemon juice |
| 1 |
tb |
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
CRUST
FILLING
GARNISH
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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