Birmingham Pub's Lemon Tart with Fresh Berries

Lemon Tart with Fresh Berries Short dough crust 375 grams pastry flour 250 grams unsalted butter 95 grams sugar 70 grams egg beaten ¼ tsp salt Blend butter, sugar, salt until combined. Add eggs slowly. Add flour until incorporated. Chill for 3-4 hours and roll out. Put into 9” tart pan. Refrigerate overnight. Dock and bake for 12-15 minutes. Lemon Curd 1 ½ cups fresh lemon juice 2 Tablespoons lemon zest 1 ½ cups sugar 8 egg yolks 1 cup unsalted butter cubed Combine all ingredients in a double boiler and whisk until thickened about 6 minutes or 160 degrees F. Cool slightly and pour into already baked shell. Put in cooler overnight. Top with fresh berries and whip cream. Enjoy!