Berries Lemon Cream Tart

Instructions

On a lightly surface, roll out the dough to an 11 inch round. Fit the dough into a 9-91/2 inch fluted tart pan with removable bottom
Press the dough into the edges of the pan.
Trim the edges along the top.
Pick the bottom all over with a fork, put the entire pan in the freezer for about 10 minutes, until it firms a bit.

Preheat oven to 350 degrees.
Fill in your pie crust with pie weights or dried bean. Bake for 15-20 minutes or until the edges of the crust are just beginning to turn golden.
Remove the pie weights. Return the crust to the oven and continue baking for another 15 minutes or until golden all over.
Remove and let cool.

In a medium bowl or mixer whip the heavy cream until it becomes thick enough to hold a peak.
Fold about half into the lemon curd. Gently fold in. Add the rest and continue combining both the whipped cream and lemon curd.
Pour the now lightened lemon curd into the tart shell and spread evenly.

Arrange the berries close together over the lemon curd. I did it in a circular motion, you can create any design you like best.
Lightly cover the tart with plastic wrap and chill it in the refrigerator for 1 to 4 hours (or overnight).
Remove the outer ring of the tart pan before serving.
Serve and enjoy!