Mixed berry tartlets with lemon curd

 
                    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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