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Lemon Cream-Blackberry Tartlets
from the kitchen of Sharmagne Leland-St. John

Lemon Cream:
4 egg yolks
3 ounces caster sugar
1 gelatin sheet
1 ¼ cup whole milk
Zest of 2 lemons
1/3 cup lemon juice

With a zester, finely remove the zest from the
lemon. Put the milk and lemon zest into a pot
over medium high heat.   Scald the milk. (Do
not let it come to an actual boil.)   In a bowl
beat together the sugar and the egg yolks;
continuing to stir constantly, add the lemon
juice and then slowly pour in the scalded milk.
Place the mixture in a double boiler over
simmering water and as you continue stirring,
it will thicken. This may take as long as 10
or more minutes reach the desired consistency.
Soak the gelatin sheet in cold water for a few
minutes, then squeeze out the excess water. Add
it to the hot cream and mix until it is dissolved.
This will help to thicken it a bit more.
Transfer the lemon cream to a bowl and place the  
bowl in a chilled "bain marie" (a deep pan full of 
iced water").  Add ice cubes to make the water 
bath cooler).  Stir occasionally and cover with 
plastic wrap. Place in the refrigerator for a few 
hours before serving.

For the Tartlets:
One unsweetened pie crust
Fresh blackberries
Lemon cream
Confectioner’s sugar
Fresh mint

Roll out the dough thinly, and place it in small 4.5" tart
molds. Prick the bottom with a fork and place the molds in
the refrigerator for 30 minutes.

Preheat the oven to 350ºF dough in the tart tins with
parchment paper on which you put dry rice or a weight. Cook
the tarts shells for 15 to 20 minutes. Remove the paper and
continue to cook for an additional 2 minutes.  Remove the
tart shells from the oven and let them cool on a rack.
Pipe the lemon cream into the shells and garnish each with a
few blackberries. Sprinkle with confectioner’s sugar and to
each one add a sprig of mint.

Make several small "one bite" tartlets with just one plump
blackberry and a sprig of mint atop each tart.

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