Preheat the oven to 425 degrees F.
Put the butter, sugar, flour, egg yolk and salt in a foodprocessor and pulse for 30 to 60 seconds, or until the texture resembles acoarse meal.
Add half of the cold water and pulse the food processor 2to 3 times. The dough should begin coming together. Add the rest of the waterif needed. When the dough has reached the proper consistency, transfer it to aclean work surface. You will know the dough is ready when you grab a fistful andit stays together.
Dust dough with flour and form the dough into a disk.Wrap the dough in plastic wrap and refrigerate it for at least 30 minutes.Oncethe dough is out of the refrigerator, roll the dough out to about ¼-inchthickness on a lightly floured work surface.
Lay the dough over the tart pan. If you’re working withone tart pan, push the dough into the sides of the tart pan then roll over thetop of the pan with a rolling pin to cut the extra dough from the pan. Ifyou’re working with a mini tart pan push the dough into the individual shellsthen cut the remaining dough off with a knife. Cover with aluminum foil.
Fill the tart shell(s) with dried beans and bake for 10 to 12 minutes(8-10 for a mini tart pan). Remove the foil and beans and bake for 2 to 3minutes longer. Remove from the oven and let cool, it should be golden and crisp.
After the crust has cooled, pour in the lemon curd and continue baking until the lemon curd has set, about 15 minutes. f the tarts aregetting too brown, cover with foil. Let cool completely before cutting. Garnish with fresh berries and a dusting of confectioner’ssugar, if desired.