Ingredients
- 1 pack ready-rolled shortcrust pastry (e.g., Jus-Rol)
- 1 jar homemade or store-bought lemon curd
- 2 tablespoons icing sugar
Instructions
Prepare the Pastry:
- Let the shortcrust pastry come to room temperature for 30 minutes.
- Roll out the pastry and use a flower-shaped cookie cutter to cut out shapes.
- Press each flower into a mini cupcake tray, folding the petals slightly outward.
- Chill the pastry cases in the fridge for 1 hour to prevent shrinking.
Bake the Pastry Cases:
- Preheat oven to 180°C (350°F).
- Bake the pastry cases for 12-15 minutes, until golden brown.
- Let them cool completely before filling.
Fill with Lemon Curd:
- Dust the cooled pastry cases with icing sugar.
- Fill each tartlet with lemon curd, smoothing the tops.
- Chill until ready to serve.
Notes
- For an ultra-smooth filling, strain the lemon curd before using.
- For a decorative touch, add fresh berries or edible flowers on top.
- Best enjoyed within a few days for maximum freshness.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: British, French
- Diet: Vegetarian
