Madhouse recipe : Lemon cream and raspberry tarts

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

ingredients :

a pack of ready-to-roll shortcrust pastry (or make your own)

250g marscapone

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.