For the tart Shells
2 cups – All purpose flour Or Wheat flour
1 cup – Butter cubes, cold
1 tsp – salt
1 tbsp – Icing sugar
2 tbsp – ice cold water
For the filling
Few blackberries and mint leaves for topping
Once you measure the butter and cut them into cubes, place them in the freezer, till you prepare everything else.
Take flour, salt and sugar in a blender. Whisk them once to mix everything well. Add the butter cubes and whisk them (pulse) till they start looking like bread crumbs. Do not blend it continuously, as that will make the butter melt and stick to the blender. The mixture has to lookand feel like dry bread crumbs.
Transfer the mixture into a mixing bowl. Add a tbsp of ice cold water and start mixing the mixture. Add more water if required. The flour mixture should come together well to form a dough. Knead it lightly to form a ball. Cut them into 6 equal portions. Make balls and flatten it, into a disk. Cling wrap it and freeze it for 20 mins.
Remove the disks from the freezer. Roll them inbetween two layers of cling film. Bigger than the size of the tart tin. Place them carefully over the tins and press them to the walls. Cut the excess dough hanging out. Using a fork prick the bottom in one on or places. This keeps the tart shells have flat base. Place a piece of clingfilm and fill the dough lined tins with baking beans ( rajma or rice will work as well). Fill it completely.
Bake it for 8 mins. Remove the cling film and baking beans and further bake it for 5 minutes, or till the shells are gold in colour. Remove and let it cool in the tins for 5 minutes. Cool it completely on a cooling rack.
For serving, fill the shells with the Lemon Curd. Top it with blackberries or any other berries and mint leaves before serving.
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