Preparation

• 准备好八个4-3/4英寸的凹槽蛋pan，可移动的底部
• Working quickly, shape the dough into an 8-inch log and divide it into eight equal pieces. On a lightly floured surface, roll a piece of dough into a 5-inch round. Gently press the dough into a tart pan. Repeat with the remaining dough. Put the tarts on a baking sheet and chill in the refrigerator for 15 min. Meanwhile, heat the oven to 400°F.
• Cut out eight roughly 6-inch-square pieces of foil and spray one side lightly with nonstick cooking spray. Line each tart with a square of foil, oiled side down, being sure to gently fold the foil over the top edge of the tart. Place a handful of pie weights, raw rice, or dried beans into each lined tart. Transfer the tarts (still on the baking sheet) to the oven and bake until the crust turns golden brown and starts to pull away from the sides of the pans, 25 to 30 min. (Check the color by carefully lifting up the foil on a few of the tarts.) Let the tarts cool on the baking sheet on a rack for 5 min. Carefully remove the lining and weights. Let cool completely on the baking sheet on the rack.
• 在一个中等大小的碗中，将奶油搅打成软峰。加入柠檬凝乳，并与橡胶铲一起轻轻折叠直至混合。将混合物分隔在糕点贝壳之间，并用刮刀或勺子的背面使馅料光滑。馅料不应高于蛋shell的边缘。小心地卸下蛋sher壳的外环和底部（使用金属刮刀为底部），然后将蛋the放在大盘子上。在每个蛋art上撒上覆盆子，蓝莓和黑莓的混合物，然后立即食用。

Make Ahead Tips

You can combine the lemon curd and whipped cream and hold the filling for about two hours in the fridge. The shells can be baked a day ahead (store the cooled shells in an airtight container); fill them shortly before serving. The baked shells also freeze well; thaw before filling.