Lemon Berry Tart - flour

Method

• Make the cream filling: Combine 3 eggs, 3 egg yolks, 1/2 c sugar, lemon zest, lemon juice, and salt in a double boiler or a heat-proof bowl over boiling water.
• Whisk quickly and constantly.
• It will get frothy and then finally turn creamy.
• Whisk for one more minute, then take off heat and whisk in the 2 sticks of butter, adding a little at a time and stirring until it melts.
• Push the curd through a fine mesh sieve to remove any bits of cooked egg that didn't get whisked inches (This can be kept in the fridge for up to 5 days or frozen for up to a month and defrosted in the fridge overnight.
• ).
• Put flour, confectioners sugar, and 1/4 tsp salt in a food processor.
• Pulse a few times to mix.
• Add in very cold butter lumps.
• Pulse a few beats until course and grainy with pea-sized butter bits remaining in the batter.
• Add in the egg, pouring it over the entire surface.
• Pulse again, but stops before it actually stays together completely.
• When it is chunky, turn it out onto a work surface and press it just until it comes together.
• Wrap it in plastic and chill for a couple of hours.
• On a lightly floured surface, roll out the dough.
• It should be about 3 inches larger in diameter that your tart pan.
• I have it on a piece of parchment to prevent it from sticking to the table.
• Sparingly sprinkle with flour as needed to keep it from sticking.
• Move the disk to a 9-inch tart pan and press it in against all edges and corners, letting the excess hang over the edge.
• Roll a rolling pin over the top edge to cut the excess off.
• Prick the tart all over with a fork.
• Place the tart shell in the freezer for at least 30 minutes.
• Preheat the oven to 375 degrees.
• Tightly press a sheet of foil inside the tart shell.
• Bake the tart about 25 minutes or until golden.
• Let the shell cool completely.
• Brush the bottom of the shell with a thin layer of preserves.
• Spread about 2 cups of the lemon mouse over the preserves.
• Top with fresh berries.
• Yum!