Lemon Minitorta with Whipped Cream

In a large saucepan, whisk together the egg yolks, lemon juice, grated peel, powdered sugar, and salt

Cook over low heat, whisking constantly, for 8-10 minutes or until thickened slightly

Remove from heat and add the cold butter, one piece at a time, whisking well after each addition to form a creamy mixture

Strain the mixture through a fine-mesh sieve into a bowl

Cover with plastic wrap pressed onto the surface of the cream to prevent formation of skin and refrigerate for 1 hour (keeps up to 2 days in the refrigerator, tightly covered)

Fill each tart shell with 2 tablespoons of the lemon cream and decorate with whipped cream and tomato leaves.