Lemon Curd Blackberry Tartlets

Ingredients
Tart Dough, recipe below
Lemon curd, recipe below
1 pint blackberries
1⁄4 cup honey

Instructions
1. Prepare the lemon curd according to the recipe and set aside.
2. In the meantime, preheat an oven to 325°F. Roll the crust out to about 1⁄8th thick. Place the dough in 4 brioche cups or small 2′′ round tart pans. Line the dough with foil, parchment paper, or cupcake cups if they fit. Fill the lined tart pans with pie weights or dry beans.
3. Bake about 15 to 20 minutes, until the edges are golden brown and the dough holds it’s shape. Remove the pie weights and foil or parchment paper. Poke a few small holes in the bottom of each tart shell and bake another 10 to 15 minutes until the crust is golden brown.
4. Fill each tart with lemon curd and top with blackberries.
5. In the meantime, heat the honey over low heat to thin it out. Brush the warm honey over the blackberries.

Lemon Oat Tart Dough

Ingredients
5 ounces unsalted butter, at room temp.
4 ounces sugar
1 egg
1 tablespoon lemon zest
1⁄4 teaspoon salt
5 ounces all-purpose flour
2 1⁄2 ounce oat flour

Instructions
1. In the bowl of a stand mixer, beat the sugar, butter, egg, lemon zest and salt together until combined.
2. Add the flour and mix until a dough forms.
3. Form the dough into a disk and wrap in parchment paper.
4. Place in the refrigerator and chill for a couple hours.

Lemon Curd

Ingredients
4 lemons, zested
3⁄4 cup lemon juice
12 ounces sugar
1⁄2 ounce cornstarch
4 eggs
6 ounces unsalted butter

Instructions
1. Zest and juice the lemons. Set aside.
2. In a heavy-bottomed pot, whisk together the sugar and cornstarch. Add the eggs and beat until the mixture is even.
3. Add the lemon juice, lemon zest, and butter. Heat the mixture over low and bring to a boil, stirring constantly.
4. Cook over boiling for a few seconds until it thickens.
5. Remove from the heat and set aside to cool.