Mini Strawberry
Lemon Tartlets

Homemade shortbread crust,
filled with a lightened lemon
cream, then topped with fresh
strawberries & blueberries,
these mini tartlets are a
great & easy dessert to
put together

- Shortbread Crust
- Lemon Curd
- Heavy Whipping Cream
- Fresh Strawberries
- Fresh Blueberries

Ingredients:

Roll out the dough
and refrigerate for
1 hour before lining
the tartlet pans

Cut rounds slightly larger
than the tartlet tins, line tins
with dough & trim using
a knife. Pinch inside
of shells with a fork & line
tartlets with parchment
paper & pie weights/beans

Bake for 10 minutes, then
remove weights & re-bake
until golden. Remove from the
oven & allow them to cool
over a wire rack at room
temperature

Beat whipping cream to
soft peaks. Add 1/3 of
the cream into the
lemon curd & mix to
loosen it up. Gently fold
in remaining cream

Fill the mini tartlets with the
lemon cream making sure to
spread it evenly. Refrigerate
for at least 30 minutes,
until the cream has set

Top the mini tartlets with fresh
strawberries & blueberries
and enjoy!

Get the recipe
and more
here