Lemon Curd Tarts with Raspberries




  • 65g (2.3oz) icing sugar
  • 130g (4.5 oz) plain flour
  • 100g (3.5oz) butter, soft
  • 65g (2.3 oz) cream cheese
  • 160g (5.6oz) Roots & Wings Organic Lemon Curd
  • Fresh raspberries or fruit of your choice
4 tart tins 11cm (4 inch) diameter, greased


Preheat the oven to 180C/356F/Gas 4.

Put the icing sugar, flour and softened butter into the bowl of a food processor and whizz for a few seconds until a dough forms.

Divide the dough into four and press into the greased tart tins. Cook in the preheated oven for about 12-15 minutes until lightly brown. Cool on a wire rack.

When the tart cases are cool they are ready to be filled.

Beat the cream cheese in a bowl until it is smooth and creamy. Add two tablespoons of the lemon curd and beat until it is incorporated into the mix. Add the remaining lemon curd and mix with a spatula.

Fill the tart cases with the mix and then top with raspberries.