For the lemon curd, Put the lemon zest and juice, the granulated sugar and the 100 gms butter into a heatproof bowl.
Sit the bowl over a pan of gently simmering water, making sure the water is not touching the bottom of the bowl
keep stirring the mixture until the butter is melted
Lightly whisk the eggs and egg yolk in a separate bowl and stir them into the lemon mixture and Whisk until all of the ingredients are well combined making sure the egg doesn’t curdle.
Then cook for 10 minutes, stirring continuously until the mixture is creamy and thick enough to coat the back of a spoon and make sure there are no lumps and the curd is smooth and silky.
Remove the lemon curd from the heat and set aside to cool, stirring occasionally as it cools.
Once cooled, spoon the lemon curd into an airtight container. Keep it refrigerated until ready to use.
for the tart shells, measure 1 cup butter and cut them into cubes, place them in the freezer, till you prepare everything else.
Whisk flour, salt and sugar in a blender to give them a good mix
Add the butter cubes and whisk them (pulse) till they start looking like bread crumbs
Do not blend it continuously, as that will make the butter melt and stick to the blender and the mixture has to look and feel like dry bread crumbs
Transfer the mixture into a mixing bowl, Add 1 tbsp of ice cold water and start mixing the mixture
Add more water if required, the flour mixture should come together well to form a dough
Knead it lightly to form a ball
Cut them into 6 equal portions, make balls and flatten it, into a disk, cling wrap it and freeze it for 20 mins.
Remove the disks from the freezer and roll them in-between two layers of cling film, bigger than the size of the tart tin.
Place them carefully over the tins and press them to the walls and cut the excess dough hanging out and using a fork prick the bottom to keep the tart shells in place and they should have flat base.
Place a piece of clingfilm and fill the dough lined tins completely to the brim with baking beans (kidney beans or rice will work as well)
Bake it for 8 mins in a 180 degrees preheated oven.
Remove the cling film and baking beans and further bake it for 5 minutes, or till the shells are gold in colour
Remove and let it cool in the tins for 5 minutes and then Cool it completely on a cooling rack.
Fill the shells with the Lemon Curd and Top it with blackberries