Shortbread Tarts filled with Lemon Curd

Lemon curd. Blueberries. Whip cream. Tarts.

HEAVEN.

They taste as good as they look! Love that summer brings out all the fresh berries and fruits. So much more fun to photograph.



Though, next time I'd probably try a tart shell that is a bit more softer and flakier. This one is good but a little bit harder to eat with a fork.

...

Shortbread Tarts
makes 8 mini tart shells

500g white flour
100g icing sugar
250g cold butter, cut into small cubes
2 large eggs, beaten
1 tsp vanilla extract

Sift together the flour and icing sugar into a food processor. Add the cubed butter and pulse until course crumbly.

Add the eggs and vanilla extract and pulse only until combined.

Split dough into 8 pieces and press into the tart shells. Poke fork holes in the base of the dough. Fill each filled shells with pie weights or foil with beans.

Place in the oven and bake for 20 minutes at 350F. Remove the pie weights or beans and bake for an additional 8-10 minutes, so the crust is lightly browned.