Tartlets with raspberries and lemon custard
Makes 2 large crusts, or 8 small crusts.
In a food processor, cream together:
12 tablespoons butter (1½ sticks), cold
½ cup sugar
Add and mix well:
¼ teaspoon salt
1 egg yolk
2 teaspoons vanilla extract
1 teaspoon lemon juice
Add and mix together by pulsing:
2¼ cups flour
On a floured surface, divide the dough into 2 balls and chill for at least 1 hour.
Preheat the oven to 350°f.
Cut the dough to fit individual tartlet tins with removable bottoms (or use one large tart tin with a removable bottom).
Press the dough into the tins and chill for 15 minutes.
Bake for 12–15 minutes, until light brown.
Remove from the oven and cool to room temperature.
Unmold the baked tartlet shells.
Cool on a wire rack.
In a saucepan over medium heat, combine and bring to a boil:
2 cups heavy cream
¾ cup superfine sugar
Stir to dissolve the sugar.
Reduce heat and let the cream simmer for 3 minutes.
Remove from heat and add:
5 tablespoons lemon juice
Stir to combine.
Refrigerate for 2 hours.
Fill the cooled tartlet shells with lemon custard.
Arrange on top of the custard:
Lemon balm (optional)