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Receta Mixed Berry Tartlets With Lemon Curd
by Global Cookbook

Mixed Berry Tartlets With Lemon Curd
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Ingredientes

  • 6 x Wonton or possibly egg-roll wrappers
  •     Butter-flavored cooking spray
  • 1 c. Sugar
  • 1 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

  1. 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.
  2. Filling: In a medium bowl, whisk together 1/2 c. sugar and the cornstarch.
  3. Whisk in egg.
  4. 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.
  5. (slit top slightly with a sharp knife to release steam.) Cold to room temperature.
  6. 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.
  7. Brush with jelly. Serve immediately.