Lemon and rasp­berry syl­labub tarts

Living Etc - - ENTERTAINING / ETC -

Makes 20

150ml whip­ping cream 25g caster sugar 2 ta­ble­spoons Coin­treau juice of 1 lemon 10 tea­spoons lemon curd 20 shop-bought mini sweet pas­try cases 20 rasp­ber­ries Whisk to­gether the cream and sugar un­til you have soft peaks. Add the Coin­treau and lemon juice and whisk to­gether un­til blended.

Put a spoon­ful of lemon curd at the bot­tom of each pas­try case, then fill with the cream mix (you can pipe it if you find it eas­ier). Top each case with a rasp­berry to serve.

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