FoodPoint

1.06 Lemon & Raspberry Tartlets – Low-Fuss – Baking & Desserts

I stumbled onto this one day while in one of my “let’s see what’s hiding in the cupboard and fridge” cooking moods. It’s so simple that it’s actually not even cooking at all!

Whether you’ve optimistically offered to make something for a morning tea at work and then realised that you can’t really be bothered, or if you’re just in the mood for a quick pastry fix, then this recipe is for you.

Ingredients:

200g extra thick cream

200g lemon curd

12 mini tart shells

Fresh raspberries

I believe wholeheartedly in using pre-packaged products when the occasion calls for it. This recipe bears testament to that.

By extra thick cream, I mean cream that is thick enough to dollop. Maybe clotted cream or mascarpone would also work here, but I haven’t tried them yet so don’t quote me on it!

If you can be bothered making your own lemon curd, go right ahead. But this is a Low-Fuss recipe, so just use whatever brand you like. I will probably end up making lemon curd for another recipe sometime further down the track for those who want to know how to make it. For now, just be pleased that somebody else has already done all the hard work for you.

The same goes for the tart shells. Sweet shortcrust pastry isn’t really a hassle to make, but then there’s the rolling out, shaping, blind-baking, etc… Just face it; it’s not exactly “Low-Fuss” by the time that this recipe calls for it. You could also make a larger tart with this amount of filling.

Raspberries look more visually appealing to me, but any other berry can be used. Maybe even try it with some diced mango and passionfruit!

Method:

1. In a bowl, whisk together the lemon curd and cream. (You don’t need to be too rough, the citric acid in the lemon curd will start to thicken the cream almost instantly.)

2. Once the mixture is thick and lightly whipped, cover and place into the fridge to chill for approximately 30 minutes.

3. Remove from the fridge and either spoon or pipe the mixture into each of the tart shells.

4. Top each tartlet with a raspberry. (You can dust them with icing sugar too, so people are REALLY impressed with the amount of effort you've put into this!)

5. Try to save some for the others!

This recipe makes 12 (duh), although as long as you keep the proportions right you can get any number of serves out of it.

A video of this recipe is also available - https://youtu.be/j86UKhNoqa8.