This lemon and raspberry curd tartlet recipe is quick and easy to prepare, made with just a few simple ingredients, including caster sugar, eggs, lemon juice, and butter.
Note: this recipes requires 1 hour chilling time in addition to the cooking times mentioned.
Ingredients
Method
In a medium saucepan, combine sugar, eggs, yolk, juice, butter and zest. Cook, stirring on low heat, 4-5 minutes, until curd thickens (do not boil).
Strain through a fine sieve into a bowl. Cover with plastic wrap and chill 1 hour until thick.
Preheat oven to moderate, 180°C. Lightly grease a 24-hole mini muffin tray.
Layer filo sheets together, brushing each with butter. Cut 6cm rounds from pastry and ease into recesses to line. Bake 5-7 minutes, until lightly golden and crisp. Cool.
Spoon curd into cases. Top with a raspberry and dust with icing sugar to serve.
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