LEMON CURD PUFF PASTRY TART RECIPES

Name: Blueberry and Lemon Curd Puff Pastry Cups
Prep time: 2 h
Cook time: 12 min
Yield: 8-12
Ingredients: 1 Cup all-purpose flour; 7 Tablespoons unsalted butter, cut into pieces, at room temperature, plus more for the pans; 3 Ounces cream cheese, cut into tablespoons, at room temperature; Pinch of salt; 1/3 Cup sugar; 1/3 Cup freshly squeezed lemon juice; 10 Tablespoons unsalted butter, cut into pieces; 6 large egg yolks; Grated zest of 1 lemon; 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blueberries

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BLUEBERRY AND LEMON CURD PUFF PASTRY CUPS | DRISCOLL'S

Blueberry and Lemon Curd Puff Pastry Cups | Driscoll's image

While you can buy commercial lemon curd and tartlet shells at some markets, nothing beats homemade. (On the other hand, for a really quick bite-sized dessert, you could use the store-bought versions.) Blueberries are the perfect foil for the sweet-tart curds, but you could try other berries, if you prefer.

Provided by DRISCOLLS.COM

Prep Time 2 hours

Cook Time 12 minutes

Yield 8-12

Number Of Ingredients 10

Ingredients

Nutrition Facts : Calories 261.17, FatContent 20.41 g, SaturatedFatContent 13.53 g, CholesterolContent 155.19 mg, SodiumContent 159.39 mg, CarbohydrateContent 16.56 g, FiberContent 0.65 g, SugarContent , ProteinContent 2.93 g

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Apr 12, 2018 · Cook the lemon curd, stirring constantly, until it thickens enough to coat the back of a spoon (if you're unsure, pull out your thermometer - it's done at 170ºF). It shouldn't come to a boil. Whisk in the butter, then scrape into baked crust (and if it's curdled at all, don't sweat it, just force it through a fine-meshed sieve first to remove any scrambled bits).
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