*  Exported from  MasterCook  *

                   Mixed Berry Tartlets with Lemon Curd

Recipe By     : Prevention Magazine - June 1997
Serving Size  : 6    Preparation Time :0:00
Categories    : Not Sent

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6                    wonton or egg-roll wrappers
                        butter-flavored cooking spray
   1      c             sugar
   1 1/2  tbsp          cornstarch
   1                    egg
   1      c             fresh lemon juice
   4      tsp           lemon zest
   3      c             fresh berries (raspberry, blueberry, black
   2      tbsp          red currant jelly, melted w/ 1 tbsp water

Preheat oven to 400°.  Lightly spray six 4-in. tartlet pans with cooking
spray.  Line pans with wonton wrappers.  Trim excess dough at tops. 
Lightly spray insides of shells.  Bake until crisp and golden brown,
about 6-8 minutes.  Remove shells from pans; cool on a cake rack.

Filling:  In a medium bowl, whisk together 1/2 cup sugar and the
cornstarch.  Whisk in egg.

In a small saucepan, bring to a boil the lemon juice, zest and 1/2 cup
sugar.  Whisk this in a thin stream into egg mixture.  Return mixture to
pan and bring to a boil, whisking steadily.  Reduce heat to medium-low
and simmer for 1 minute or until thickened.  Transfer to a medium bowl
and cover with plastic wrap, pressing wrap against curd to prevent skin
from forming.  (slit top slightly with a sharp knife to release steam.) 
Cool to room temperature.

Rinse berries.  Pat dry.  (Recipe can be prepared ahead to this stage). 
Spoon 1/4 cup cooled lemon curd into cooled shells.  Arrnage berries
atop curd.  Brush with jelly.  Serve immediately.

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