Prep time: 15 minutes Cooking time: 12 minutes Serves: 5–6
- 1X roll short crust pastry
- 2 cups cream cheese
- 1 cup lemon curd
- ½ cup castor sugar
- 1 tablespoon lemon zest
- Crushed pistachio nuts, for serving
- Coulis, for serving
- Fresh raspberries, for serving
- Preheat oven to 180C.
- Roll out pastry onto floured surface. Cut out a small disc with cookie cutter. Fit the pastry discs into lightly greased muffin pan.
- Bake for 10–12 minutes until light golden. Let it cool.
- Meanwhile, in a bowl. Whisk cream cheese until smooth.
- Add lemon curd, condensed milk and lemon zest.
- Spoon the cream cheese mixture into tart.
- Sprinkle pistachio nut and drizzle coulis over.
- Serve with fresh raspberries.
