Glass Slipper Lemon Tarts with Berry Coulis
These delicate lemon tarts, with their shimmering berry coulis, evoke the sparkle and fragility of a glass slipper. A sophisticated dessert that balances tart citrus with sweet berries, proving that even a humble beginning can lead to a dazzling finish.
Directions
- 1
Preheat your oven to 375°F (190°C). Press the pie crust into a 9-inch tart pan with a removable bottom. Prick the bottom all over with a fork.
- 2
Line the crust with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and paper and bake for another 5-7 minutes, until light golden.
- 3
In a medium bowl, whisk together the eggs, granulated sugar, lemon juice, lemon zest, heavy cream, and melted butter until smooth.
- 4
Reduce oven temperature to 325°F (160°C). Pour the lemon filling into the pre-baked tart shell.
- 5
Carefully place the tart pan back into the oven and bake for 25-30 minutes, or until the center is just set but still slightly wobbly.
- 6
Remove from oven and let cool completely on a wire rack. Refrigerate for at least 2 hours to chill thoroughly before serving.
- 7
For the berry coulis: In a small saucepan, combine the mixed berries, powdered sugar, and water (or orange liqueur).
- 8
Cook over medium heat, stirring occasionally, until the berries break down and the sauce thickens slightly, about 5-7 minutes.
- 9
Pass the berry mixture through a fine-mesh sieve into a clean bowl to remove seeds, pressing on the solids to extract all liquid. Let the coulis cool.
- 10
To serve, slice the chilled tart and drizzle generously with the berry coulis. Garnish with a few fresh berries if desired.