Recipe for double pie crust
- Recipe for lemon curd
- Fresh blueberries
- 5 oz. white chocolate, melted
Roll out pie crust and line tartlet pans; prick bottom with fork. Blind bake the tarts, lined with parchment paper and weighted with dried beans or pie weights. When baked until golden at 425 degrees, remove from oven and while tarts are still warm brush inside of tarts with a thin layer of white chocolate. Set aside to cool completely.
Fill the cooled tart shell with lemon curd . Top with fresh blueberries.