Lemon Curd Tart With Raspberries and Fresh Picked Huckleberry Sa
Once the berries have been mashed, pour sauce through a fine sieve (to get rid of the skin and seeds). Mix corn starch with 1/4 tblsp warm water and mix until corn starch is dissolved. Add sauce back into sauce pan along with the corn starch to thicken. Stir until sauce is combined and thick enough to spread (about 5 minutes).
Pour sauce slowly over lemon curd. Using a butter knife, swirl sauce.