INGREDIENTS: MAKES SIX TARTS
-FOR THE TART SHELLS
*6-1/2 oz. Sweet butter
*1/3 cup Powdered sugar
*1 Egg yolk
*1-1/2 cup All purpose flour
*1 Tbl. Heavy cream

-FILLING
*8 oz. Sweet butter
*1 c. + 1 T. Creme fraiche
*5 Whole eggs
*4 Egg yolks
*1-1/2 cups Fresh lemon juice
*1-1/2 cups Sugar
*1 Tbl. Lemon zest, chopped very finely
*3 Gelatin sheets, softened in cold water - (Use 3 packets unflavored gelatin if sheets not available)

PREPARATION:
-FOR TART SHELLS
*Cream the butter and sugar then mix in the yolk. Add the flour and mix until incorporated. Add the cream and mix gently then chill well.

*Roll the dough out between two sheets of waxed paper to approximately 1/8" thick. Line six tart shells (3"-4" in diameter) and chill well. Bake at 350 F. 12 - 15 minutes until golden brown. Cool completely.

-FILLING
*Melt the butter and creme fraiche together in a large bowl over a bain marie. Combine the eggs, yolks, sugar and zest with the creme fraiche mixture and stir together well. Cook over medium heat until thickened. Remove from the heat and add the softened gelatin. Strain through a fine strainer and pour into the cooled shells. Refrigerate until completely set.

*Immediately before serving, sprinkle a thin layer of granulated sugar over the top of the lemon filling and caramelize using a torch. Serve with any fresh berry, especially marionberries, blackberries, raspberries, boysenberries or strawberries. You might even try Oregon blueberries

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