mixed berry tartlets with lemon curd

Preheat oven to 400. Lightly spray six 4-in. tartlet pans with cooking spray. Line pans with wonton wrappers. Trim excess dough at tops. Lightly spray insides of shells. Bake until crisp and golden brown, about 6-8 minutes. Remove shells from pans; cool on a cake rack. Filling: In a medium bowl, whisk together ½ cup sugar and the cornstarch. Whisk in egg. In a small saucepan, bring to a boil the lemon juice, zest and ½ cup sugar. Whisk this in a thin stream into egg mixture. Return mixture to pan and bring to a boil, whisking steadily. Reduce heat to medium-low and simmer for 1 minute or until thickened. Transfer to a medium bowl and cover with plastic wrap, pressing wrap against curd to prevent skin from forming. (slit top slightly with a sharp knife to release steam.) Cool to room temperature. Rinse berries. Pat dry. (Recipe can be prepared ahead to this stage). Spoon ¼ cup cooled lemon curd into cooled shells. Arrnage berries atop curd. Brush with jelly. Serve immediately. Recipe by: Prevention Magazine - June 1997 Posted to MC-Recipe Digest V1 #624 by The Taillons on May 29, 1997