Lemon and raspberry syllabub tarts
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.