Lemon Tarts
Photography by Mark O'Meara
Lemon tarts
Make a batch of these tasty tarts for afternoon tea or a simple after-dinner treat.
Preparation Time
10 - 20 minutes
Cooking Time
10 minutes
Ingredients (serves 6)
- 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
- 130g (1/2 cup) low-fat natural yoghurt
- 80g (1/4 cup) bought lemon butter
- 40g frozen raspberries, thawed
- Icing sugar, to dust
Method
- Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.
- Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.
Notes & tips
- Lemon butter (sometime called lemon curd) is available in the spreads aisle of supermarkets.
Source
Australian Good Taste - January 2007 , Page 52
Recipe by Heidi Flett