Strawberries and Blueberries in Lemon Curd over Puff Pastry

ingredients

• 6 puff pastry shells
• 1 quart strawberries
• 1 quart blueberries
• 1 jar Stonewall Kitchen Fresh Lemon Curd
• 1/2 cup limon Rum
• 1 bunch fresh mint

directions

1. Chill stainless steel bowl.
2. Shape and bake puff pastry shells.When shells are baked, let cool.
3. Wash and pick through blueberries discarding bad ones. Hull, clean and cut strawberries in half.
4. In chilled stainless steel bowl, place all berries.
5. In separate stainless steel bowl whip Stonewall Kitchen Fresh Lemon Curd to liquefy.
6. Pour 1/2 the rum into the Stonewall Kitchen Fresh Lemon Curd to loosen and flavor.
7. Pour remainder of rum over berries and toss in bowl, very gently.
8. Lightly coat the berries with the lemon curd mixture. Spoon berry mixture into pastry shells.
9. Garnish with fresh mint.