Yield: 4 servings
|1 \N||Lemon; (unwaxed)|
|3 tablespoons||Lemon curd; (good quality)|
|4 \N||Ready-made butter dessert pastry cases; about 7.5cm/3\" each|
|225 grams||Mixed summer fruits; such as small|
|\N \N||; strawberries,|
|\N \N||; raspberries,|
|\N \N||; blueberries,|
|\N \N||; blackcurrants and|
|\N \N||; redcurrants|
|\N \N||Icing sugar; to dust|
|\N \N||Mint sprigs; to decorate|
1 Grate the lemon rind and place in a bowl. Add the mascarpone and lemon curd and beat until well combined. Divide the lemon mixture between the pastry cases, piling it up in the middle.
2 Arrange the summer fruits on top, halving the strawberries if too large.
Lightly dust with icing sugar and decorate with mint sprigs. Arrange the summer fruit tarts on a large platter or individual plates and serve at once.
Converted by MC_Buster.
Recipe by: Anything You Can Cook Converted by MM_Buster v2.0l.