Lemon Curd TartsPRINT RECIPE
- Instead of pastry shells use brandy baskets.
- 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
- Stir curd and yoghurt together in bowl.
- Spoon into pastry shells.
- Decorate with slices of fresh strawberries.