These individual mini lemon tarts only require two ingredients – lemon curd and puff pastry, and they’re packed with flavor ...

Equipment and preparation: for this recipe you will need 12 x 7.5cm/3in fluted mini tartlet tins ... Grease 12 x 7.5cm/3in fluted tart tins. Roll out the pastry to a thickness of 5mm/¼in.

Pipe the cream onto your tart, then sprinkle on some freeze-dried raspberries and some biscuit crumbs to decorate. How to customise: The filling can be used to make 12 individual lemon possets ...

Mary Berry lets us into her secrets for a classic lemon tart. It can be made up to two days in advance, but don’t decorate it until just before serving. To make the pastry, place the flour ...

a squeeze of fresh lemon juice and lemon zest and stir well. Decorate the mini tarts with fruit or berries, Then, using a ...