Fruit Tarts with Lemon Custard and Pastry Crust

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup lemon curd
• 1 cup mixed berries (strawberries, blueberries, blackberries, raspberries)
• 1/4 cup powdered sugar
• 1 tablespoon fresh mint leaves, chopped
• 1/4 cup heavy cream
• 1 tablespoon lemon juice
• 1 tablespoon sugar
• 1 egg yolk

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry and cut into four 4-inch squares for square tarts and two 3-inch circles for round tarts.
3. Place pastry squares on a baking sheet lined with parchment paper.
4. Spread 2 tablespoons of lemon curd on each pastry square and circle.
5. For square tarts, arrange sliced strawberries, blueberries, blackberries, and raspberries on top of the lemon curd.
6. For round tarts, place a whole raspberry in the center and garnish with a small mint leaf.
7. Bake for 20-25 minutes until golden brown.
8. Let cool for 5 minutes, then dust with powdered sugar.
9. Serve immediately.