I used a mini muffin tray to make the tartlets. The tartlets use a (reasonably easy) shortcrust pastry recipe supplied to me by Meili, and then I baked it and filled it with home-made lemon curd and put a dollop of meringue on top! Super cute. You can gobble it up in two bites!
These need to be eaten within 1-2 days otherwise they will get sort of soggy though.
If you have left-over lemon curd, spread it on a toasted bagel with cream cheese! Yum!
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