Raspberry and Lemon Curd Tartlets

Name: Raspberry and Lemon Curd Tartlets
Yield: Makes 20
Ingredients: 175ml (6fl oz/¾ cup) double (heavy) cream; the finely grated zest and juice of 5 lemons; 200g (7 oz/1 cup) caster (granulated) sugar; 5 eggs; ½ batch of sweet pastry; 20 raspberries

Preparation info

Makes
20

Difficulty
Easy

Appears in

Cooking at the Merchant House

By Shaun Hill

Published 2000

About

This lemon curd is made with cream rather than butter and has a better texture because of it. The tartlets are baked blind and you can either buy little individual moulds or use a baking pan with indentations, such as a miniature Yorkshire pudding or muffin tin.

Ingredients

½ batch of sweet pastry
20 raspberries

Pastry
Dessert
Vegetarian

Method

Heat the oven to 180°C (350°F/Gas 4). Roll out the pastry and use it to line the tartlet tins. Bake blind for 15 minutes, then remove from the oven and leave to cool in the tins.

Make the lemon curd by whisking all the ingredients together in a p