Lemon Curd Tarts


  • 8 teaspoons of lemon curd 
  • Icing sugar
  • 350g shortcrust pastry
  • 4 teaspoons half fat creme fraiche


1. Preheat the oven to 150°C, 300°F, gas mark 2.

2. Roll out the pastry & cut into 12 x 7cm circles using a pastry cutter, & put into a 12 hole bun tin. Chill for 5 minutes.

3. Mix the crème fraîche with the lemon curd & put a teaspoonful into each pastry case.

4. Bake in the oven for 20-25 minutes, or until the pastry is golden.

5. Remove the tarts & cool on a wire rack. Dust with icing sugar to serve.