Store bought pastry tarts filled with fresh whipped cream, lemon curd and topped with a fresh raspberry. This is the ultimate quick, easy and delicious treat.
The hardest part of making these mini desserts is whipping the cream. I always struggle with getting that perfect spot, just before it’s over whipped. Whip it too much and too much air escapes causing it to become grainy and flat, not mixing it enough will leave it too runny. You want it to be thick and able to hold its own shape. I’m always a little over cautious and go super slow. I normally use an electric mixer and whisk on the lowest setting, checking it regularly to get the perfect spot.
Once you’ve whipped your cream, gently stir a good-sized dollop of lemon curd through the whipped cream and place a spoonful in each pastry case. Add as much lemon curd as you like, again, I used store bought to make this recipe even quicker and even easier. Top with some fresh berries, a dusting of icing sugar and you’ve just made the perfect little treat!
I went teeny with the pastry cases so that they’re more of a bite-size, canape type of dessert. But if you would prefer to use the larger pre-made pastry cases available in the shops, just adjust the amount of cream and lemon curd accordingly. m
It is best to store any leftovers in the fridge, and if you have any cream left over, this can also be stored in the fridge in an airtight container for 2 – 3 days.
Crea
Ingredients
- Whipping Cream
- 1 Tablespoon Store Bought Lemon Curd – More or less to taste
- Fresh Raspberries
- Icing Sugar – For dusting
- Store bought sweet tart cases – I used 18 mini cases
Instructions
- Place the whipping cream into a bowl and, using an electric mixer, slowly whisk until the cream can hold its own shape
- Add the tablespoon of lemon curd to the whipped cream and gently mix together
- Add a spoonful of the lemon curd whipped cream mixture into the store bought pastry cases and top with 1/2 a raspberry
- Sprinkle with a dusting of icing sugar and enjoy!
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