NZ Lemon Curd Tarts
Easy, looks great, tastes delicious

Ingredients
24 small sweet pastry shells- 45mm (or 12x 60mm)
1 cup BARKER’S NZ Lemon Curd
1 cup Greek Yoghurt
6 strawberries

Method
Stir curd and yoghurt together in bowl.
Spoon into pastry shells.
Decorate with slices of fresh strawberries.

Tips/Hints
Instead of pastry shells use brandy baskets
Replace the NZ Lemon Curd with Passionfruit Curd.

For a gluten free version, make or buy your own sweet pastry shells using gluten free flour (or simply replace standard flour with this simple alternative: 2 parts rice flour to 1 part tapioca flour)

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