EASY FRUIT TARTS
The recipe may say easy in the title but these little guys are far from plain. Lemon curd, berries and a base made of McVitie’s proves that good things really do come in small packages.
20 MINS. PREPARATION - 4 HRS. REFRIGERATION
Serves 6
INGREDIENTS
- Put the McVITIE’S DIGESTIVES© and butter into a food processor and mix until blended. Press the mixture into the bottom of six mini tart tins. Place the tart tins in the freezer for 10-15 minutes.
- For the lemon curd, whisk eggs and egg yolks, and sugar together in a saucepan. Place over low heat and add butter, juice, and zest of lemons, whisk continuously until thickened. Strain through sieve and let it sit until it reaches room temperature. Lemon curd will keep, covered, in fridge for 2 weeks.
- Clean the bowl of the food processor and blend the cream cheese and 1 cup lemon curd before dividing the mixture evenly between the six tart tins.
- Arrange the fruit gently over the lemon layer on each tart so that it doesn’t sink too much.
- Place the tarts in the fridge for at least four hours and dust with icing sugar before serving.
RECIPE
- Put the McVITIE’S DIGESTIVES© and butter into a food processor and mix until blended. Press the mixture into the bottom of six mini tart tins. Place the tart tins in the freezer for 10-15 minutes.
- For the lemon curd, whisk eggs and egg yolks, and sugar together in a saucepan. Place over low heat and add butter, juice, and zest of lemons, whisk continuously until thickened. Strain through sieve and let it sit until it reaches room temperature. Lemon curd will keep, covered, in fridge for 2 weeks.
- Clean the bowl of the food processor and blend the cream cheese and 1 cup lemon curd before dividing the mixture evenly between the six tart tins.
- Arrange the fruit gently over the lemon layer on each tart so that it doesn’t sink too much.
- Place the tarts in the fridge for at least four hours and dust with icing sugar before serving.
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