Lemon Curd Tarts

Lemon Curd Tarts
25 Mins
Prep time
6 Mins
Cooking time
Serves 18

What you need

  • 3/4 cup flour
  • ½ cup corn flour
  • 2 tablespoons caster sugar
  • 2 tablespoons ground almonds
  • Pinch baking powder
  • 90g butter, chopped
  • 1 egg
  • 1/3-1/2 cup lemon curd
  • 250mls PHILADELPHIA Cream for Desserts, double cream alternative
  • 1 punnet blueberries
  • Lemon rind threads for decoration, optional

How to make it

  1. COMBINE the flours, sugar, nuts, baking powder and butter in a food processor and process just until the mixture resembles breadcrumbs. Add the egg and process briefly to combine.
  2. TURN onto a lightly floured surface and gently knead to form soft dough. Roll out pastry between 2 sheets of baking paper to ½ cm thick. Chill for 10 minutes until slightly firm.
  3. CUT 18 x 6-7cm circles and press into 18 round bottom patty pans. Use a fork to prick the base well.
  4. BAKE in a hot oven 200oC for 5-6 minutes or until lightly golden. Allow to cool on a wire rack.
  5. SPOON a little lemon curd into each pastry case. Top with PHILLY and blueberries then decorate with lemon rind. Serve immediately.