Coconut and lemon curd tartlets

Coconut and lemon curd tartlets

Makes: 6

Preparation: 10 min

Chilling: 30 min

Cooking: 20 min

• 400 g short-crust pastry

• 180 ml (¾ c) lemon curd

• 125 ml (½ c) desiccated coconut

• 200 g fresh berries to serve

• icing sugar, for dusting

Preheat the oven to 180 °C and grease tartlet pans.

1. On a floured surface, roll out the pastry and cut out a size slightly larger than the tartlet pans. Line the pans with the pastry. Refrigerate for 30 minutes. Remove from the fridge and blind bake for 20 minutes or until golden brown. Allow to cool.

2. Place the lemon curd into a medium-size mixing bowl and whisk in the coconut.

3. Spoon the lemon curd mixture into the pastry cases and top with fresh fruit. Dust with icing sugar.

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