A variety of berries: blueberriesstrawberries, raspberries, blackberries
A few fresh mint leaves
Instructions
Make the crust:
In the bowl of a stand up mixer, beat the butter with the sugar. Add the egg yolks, the yeast and the salt while continue beating. Sift the flour and add to the mix in 1/2 cup increments, until obtaining a dough that doesn’t stick to the fingers.
On a lightly floured work surface, roll out the dough into a 1/4 inch thick large disk (you can do this between two sheets of wax paper or plastic foil). Place in the fridge for 1 hour.
Using the base of the cake pan, place it on top of the sheet of dough, cut out a circle with a knife and ease onto the bottom of the cake pan. Cut out long strips the width of the side of the pan and ease along the inside walls of the pan (for the mini tarts you'll have to repeat this process for each of the tarts).
Place in the freezer for about 1 hour.
Preheat the oven to 325ºF.
Place pie weights on top of the unbaked crust and bake for 20 minutes.
Make the lemon custard:
In a small saucepan, heat the lemon juice on medium-low heat and dissolve the sugar. Add the eggs and bring to a boil until the cream slightly thickens.
Dissolve the jelly in 1/4 cup warm water. Add to the lemon cream and remove from the heat source.
Add the white chocolate and the butter and stir with a wisk until creamy.
Pour the lemon custard over the crust and smooth with a spatula. Cover and place in the fridge while making the raspberry frosting.
Make the strawberry cream frosting:
In a food processor, purée the strawberries until smooth. Transfer to a medium saucepan, add the sugar and bring to a boil. Reduce the heat to medium and cook, stirring frequently, until it turns darker in color and becomes syrupy, about 10 minutes. Strain through a colander, pressing on any small solids, and refrigerate for a minimum of 1 hour (or place the saucepan over an ice bath to speed up the process).
Whip the cream until soft peaks form, then reduce the speed to low and slowly stream in the strawberry purée, while continuing to whisk. Make sure the strawberry purée is cold before adding to the cream.
Place the frosting in the refrigerator for about 1 hour.
When ready to serve, fill a plastic piping bag with the frosting. Cut about 1/2 inch off the tip of the bag and pipe the frosting onto the cold lemon cream. Top with fresh berries and a few mint leaves, or with mini cookies made with the dough, like I did.