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Ingredientes
- 6 x Wonton or possibly egg-roll wrappers
- Â Â Butter-flavored cooking spray
- 1 c. Sugar
- 1Â 1/2 Tbsp. Cornstarch
- 1 x 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
Direcciones
- 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 till crisp and golden, about 6-8 min. Remove shells from pans; cold on a cake rack.
- Filling: In a medium bowl, whisk together 1/2 c. sugar and the cornstarch.
- Whisk in egg.
- In a small saucepan, bring to a boil the lemon juice, zest and 1/2 c. sugar. Whisk this in a thin stream into egg mix. Return mix to pan and bring to a boil, whisking steadily. Reduce heat to medium-low and simmer for 1 minute or possibly till 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.) Cold to room temperature.
- Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon 1/4 c. cooled lemon curd into cooled shells. Arrnage berries atop curd.
- Brush with jelly. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 236g | |
| Recipe makes 6 servings | |
| Calories 416 | |
| Calories from Fat 69 | 17% |
| Total Fat 7.69g | 10% |
| Saturated Fat 1.94g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 125mg | 42% |
| Sodium 228mg | 10% |
| Potassium 250mg | 7% |
| Total Carbs 80.54g | 21% |
| Dietary Fiber 5.1g | 17% |
| Sugars 41.62g | 28% |
| Protein 8.9g | 14% |
