Recipe - Mixed Berry Tartlets With Lemon Curd

6 Wonton or eggroll wrappers
Butterflavored cooking
spray
1 cup Sugar
1 One half tablespoon Cornstarch
1 Egg
1 cup Fresh lemon juice
4 teaspoon Lemon zest
3 cup Fresh berries (raspberry,
blueberry, black
2 tablespoon Red currant jelly, melted w/
1 tbsp water

Preheat oven to 400°. Lightly spray six 4in. 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 68
minutes. Remove shells from pans; cool on a cake rack.

Filling: In a medium bowl, whisk together One half cup sugar and the cornstarch.
Whisk in egg.

In a small saucepan, bring to a boil the lemon juice, zest and One half 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 mediumlow 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
One fourth cup cooled lemon curd into cooled shells. Arrnage berries atop curd.
Brush with jelly. Serve immediately.

Recipe by: Prevention Magazine June 1997 Posted to MCRecipe Digest V1
#624 by The Taillons taillon@access.mountain.net on May 29, 1997