White chocolate lemon mousse cups

makes / 20 prep / 2 hours 10 minutes cook / 12 minutes

Ingredients

125g butter, chopped, at room temperature 100g (1⁄2 cup) caster sugar 1 tsp vanilla extract 130g (3⁄4 cup) almond meal 150g (1 cup) plain flour 180g white chocolate melts, coarsely chopped 300ml thickened cream 175g (1⁄2 cup) store-bought lemon curd, plus extra, to drizzle Edible flowers, to serve (see tips) Icing sugar, to serve

1. Preheat the oven to 180C/160C fan-forced. Grease 2 x 12-hole round-bottomed patty pans. Use electric beaters to beat the butter and sugar in a bowl until pale and creamy. Beat in the vanilla, then the almond meal. Add the flour. Use a flat-bladed knife to mix until clumps of dough form. Gather into a ball.

2. Roll level tablespoonfuls of dough into balls and flatten slightly. Place into the prepared pan and press out to the edges. Bake for 8 minutes, then cover loosely with foil and bake for a further 4 minutes, until light golden. Remove foil and use the end of a rolling pin to gently press down the puffedup pastry. Cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

3. Combine the chocolate and cream in a heatproof bowl and stand over a pan of simmering water (make sure the bowl doesn’t touch the water), until the chocolate is just soft. Remove from the heat and stir until smooth. Place in the fridge for 1 1⁄2 hours, until the consistency of thickened cream. Use electric beaters to beat until firm peaks form.

4. Dollop spoonfuls of the lemon curd into the chocolate mixture, without stirring, then transfer to a piping bag fitted with a 1.5cm fluted nozzle. Pipe mixture into tart shells. Drizzle over extra lemon curd. Decorate with edible flowers and sift over icing sugar to serve.

TIPS: If you can’t get edible flowers, instead use slices of strawberries to garnish. You can make tart shells a day ahead and store in an airtight container.