Lemon Curd Tarts

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Makes: 24

Instead of pastry shells use brandy baskets.

INGREDIENTS

24 small 45mm sweet pastry shells (or gluten free pastry shells)
1 cup Barker's NZ Squeezed 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.

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