This is a total winner of a recipe - extremely simple to throw together, light and fresh so it's perfect for a summer dessert and it used up lots of odds and ends from the fridge !
Lemon cream and raspberry tarts
a pack of ready-to-roll shortcrust pastry (or make your own)
the endd of a jar of lemon marmalade (or lemon curd)
2tbsp icing sugar (optional)
6tbsp defrosted frozen raspberries (or use fresh)
Roll out the pastry and use a cookie cutter to cut out fluted circles.
Place them in a greased shallow muffin tin.
Fill with baking beans and bake them blind for 5-10 minutes until crispy.
Remove from the oven, remove the baking beans and leave to cool completely.
I found the end of a jar of lemon marmalade that needed using up but you could use lemon curd instead.
Stir it into the marscapone. Taste and if it's too sharp, add a little icing sugar. You won't need this if using lemon curd.
Fill the tart cases with the lemon cream and top with a small amount of raspberries. Keep in the fridge until you're ready to serve.
This used up the end of a jar of lemon marmalade and also the last of the frozen raspberries so it's a perfect contender for this month's #KitchenClearout linky.