Lemon Curd Fruit Tarts with Shortbread Crust

Steps

1. Preheat the oven to 350°F (175°C). Set out two 9-inch tart pans with removable bottoms.
2. Melt the crust portion of the butter (230 g, about two-thirds of the total) and let it cool slightly. Keep the remaining 110 g of butter cubed and chilled for the curd.
3. In a bowl, whisk the flour, powdered sugar and salt. Stir in the melted butter until it forms a soft, crumbly dough.
4. Divide the dough in half. Press each half evenly over the bottom and up the sides of a tart pan, then prick the bottoms all over with a fork. Chill the pans for 15 minutes.
5. Bake the crusts for 22 to 25 minutes, until evenly golden. Cool them completely on a rack, about 30 minutes.
6. While the crusts cool, make the curd: in a medium saucepan off the heat, whisk the granulated sugar, cornstarch and lemon zest, then whisk in the eggs until smooth, followed by the lemon juice.
7. Cook the lemon mixture over medium-low heat, whisking constantly, for 8 to 10 minutes, until it thickens enough to coat a spoon and reaches 170°F (77°C) on a thermometer.
8. Take the pan off the heat and whisk in the cubed butter, a few pieces at a time, until glossy. Strain the curd through a fine sieve.
9. Pour half of the warm curd into each cooled crust and smooth the tops. Cool for 15 minutes, then refrigerate until set, at least 3 hours.
10. Just before serving, arrange the strawberries, raspberries and orange segments over the curd on both tarts, dividing them evenly, and scatter the mint on top.
11. Remove the tarts from the pans and cut each into 6 slices. Keep leftovers refrigerated.