Another invention, these wee tartlets were something I whipped up (quite literally) to take as nibblies at the concert I sang in last weekend. They were a great success, and I caught one of my fellow singers polishing off 6 in a row!
So this one is definitely worth sharing as a super simple dessert dish. Its so much fun playing with food! Best of all, this recipe is pretty much a "from the cupboard" recipe, where the only fresh ingredient that is needed is cream so it can be made up at very little notice.
400ml cream200g lemon curd (also known as lemon butter)
3 tablespoons icing sugar2 tablespoons lemon juice
yellow food colouringSweet tartlet shells (this quantity made 50 tiny tartlets)
Whip cream until it has firm peaks. In a bowl combine the lemon curd, lemon juice and icing sugar, then fold gently into the cream. Add yellow food colouring if you want, to give a stronger colour. Pipe into tartlet shells and serve - this can be done up to about an hour and a half before serving - much longer and the shells start to soften. This simple lemon mousse would also work well served in glasses as a dessert at a dinner party - the quantity above will do dessert for 8. I had some left over which I folded fresh strawberries into, which was divine!