Lemon curd cheese tartlets

By Faeza
02 September 2016

lemon tarts


¦ 400g (1 packet) frozen sweet

shortcrust pastry, thawed

¦ 65ml (¼ cup) lemon curd

¦ 2 tubs (250g) cream cheese

¦ 65ml (¼ cup) strawberry jam

¦ 50g blueberries

¦ 50g raspberry

¦ 50g blackberries

¦ 50g gooseberries

¦ fresh mint


Preheat the oven to 180°C.

Lightly grease six loose-bottomed tartlet tins.

Roll out pastry.

Using a saucer as a guide, cut out six circles and press them into

tartlet tins.

Cover each with a square of baking paper and weigh down with dry beans or rice.

Bake in the oven for 15 minutes or until cooked.

Remove and cool completely.

Beat lemon curd into the cream cheese until smooth and creamy.

Spoon a generous amount of the cheese mixture into pastry cases.

Top with softened jam.

Arrange mixed berries over the cheesecake mixture.

Decorate with a sprig of mint.