Tuesday, 26 June 2012
Well we finally got some sunshine today and it's beginning to feel a bit like summer should feel! Yayy!!! I took advantage of the sunshine and whipped up a really quick little dessert for the Toddster and I to enjoy . . .
I'm almost embarassed to call it a recipe . . . they are such a doddle to put together . . .
But it's also nice to know that if you keep some pre-baked tartlet dessert pastry cases in the cupboard . . . along with some double cream in the fridge and some lemon curd . . .
not to mention sweet summer berries . . .
then you can make an impressive dessert lickety split!!
Almost instantaneously actually.
But don't tell anyone . . . let them think you slaved all day to create these tasty little delights!!
It's only a little lie . . . I think you could also fold the lemon curd into thick Greek yogurt if you were wanting to watch the calories a bit more and it would be every bit as scrummy.
*Simple Summer Berry and Lemon Tartlets*
These are so simple and so tasty. People will think you slaved away for hours to make them. Little do they know . . . you cheated!
1 small punnet of blueberries (about 1 cup)
1 small punnet of raspberries (about 1 cup)
4 individual medium sweet pastry cases (about 3 inches in diameter)
225ml of double cream
3 dessert spoons of lemon curd
Whip the cream until it just begins to mound. Gently swirl the lemon curd throughout. I like to leave streaks of lemon curd. Divide it equally between the four pastry cases. Top with the berries and serve immediately.