Lemon Curd Tartlets
Serves: 4 people
Ingredients
1/2 cup Yackandandah Lemon Curd
12 small frozen sweet shortcrust pastry tart cases
1 cup whipped thickened cream
1 tablespoon icing sugar mixture
Method
Preheat oven to 180°C/160°C fan-forced.
Place pastry tart cases on a baking tray. Bake for 10 to 15 minutes or until golden.
Once cooled spoon 1 teaspoon lemon curd into each case.
Place 1/2 cup lemon curd, whipped cream and icing sugar in a bowl. Gently fold to combine.
Divide mixture between pastry cases.
Optionally serve with ice cream, thickened cream, blueberries or toasted almonds.
Place pastry tart cases on a baking tray. Bake for 10 to 15 minutes or until golden.
Once cooled spoon 1 teaspoon lemon curd into each case.
Place 1/2 cup lemon curd, whipped cream and icing sugar in a bowl. Gently fold to combine.
Divide mixture between pastry cases.
Optionally serve with ice cream, thickened cream, blueberries or toasted almonds.
