Lemon Curd Tarts

PRINT RECIPE

LISTED IN:

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.

BACK TO RECIPES

VIEW ALL RECIPES

© 2019 BARKERS

Menu

Antipasto - NEW

Dessert Sauces

Fruit for Cheese

Uncategorised

Soda Syrups

Fruit Spritzers

Dressings

Fruit Compotes

Chutneys and Jellies

Fruit Syrups

Fruit Preserves, Curds and Marmalade

No Refined Sugar

Savoury Sauces

Specialty
- Dulce de Leche

Gift Giving

Clearance

Catering Packs
- Baking Spread
  - Raspberry Baking Spread 1.25kg
- Breadshot Fillings
- Chutneys & Relishes
- Coffee Syrups
- Compotes
- Coulis
  - Raspberry Coulis 1kg
  - Berry Coulis 1kg
- Creme - Chocolate Flavoured
  - Chocolate Hazelnut Flavoured Creme 1.25kg
- Creme - Classic
- Creme - Patisserie
  - Custard Flavoured Patisserie Creme 1.25kg
- Dressings
- Drinking Vinegar Syrups
- Fruit Curd
  - Lemon Curd 1.25kg
- Fruit Mince
  - Fruit Mince 5kg
  - Berry Fruit Mince 5kg
- Fruit Paste
  - Quince Fruit Paste 1.2kg
  - Feijoa Fruit Paste 1.2kg
- Fruit Silk
- Fruit Tea Syrups
  - Lemon & Mint 500ml
  - Feijoa & Lime 500ml
- Glaze
  - Apricot Glaze 5kg
- Hotsett Fillings
- Marinades
- Patisserie Filling
- Pastes & Rubs
- Premium Crafted Syrups
- Pump Dispensers
- Savoury Fillings
- Savoury Jellies
- Savoury Sauces - Hot & Spicy
- Savoury Sauces - Traditional
- Shake Syrups
- Smoothie Bases
- Speciality
  - Milk Caramel Dulce de Leche 780g
- Toppings