Total time:  15 mins   

Serves: 12

 

Needed:

1 cup / 8 fl oz. heavy cream

8 oz. / 225g mascarpone cheese

1 lemon zest, very finely grated

 

Directions:

• Make a batch of Lemon Shortbread Cookie Dough following the recipe link above.

• Once you have a soft dough, pull off pieces and press evenly into the base and up the sides of individual tartlet tins. I used 4-inch tins. Use a sharp knife to trim off any excess dough above the tins.

• Prick the bases of the tarts with a fork to allow steam to escape while baking.

• Place the tartlet tins onto a baking sheet and place in the center of the oven at 300F.

• Bake for 20 – 25 minutes until they are golden brown.

• Remove the baking sheet from the oven and allow the tarts to cool completely.

• Once cold, carefully remove the tarts from the tins, using the tip of a knife to ease them out if necessary.

• Store in an airtight container overnight.

• Fill each tartlet with KETO Lemon Curd following the recipe link above, using a palette knife to give a smooth, even top the same height as the tarts.

• In a bowl, whip the heavy cream until stiff.

• In a separate bowl whip the mascarpone cheese just until it is soft. Do not overwhip!

• Fold the whipped cream carefully into the mascarpone cheese until completely mixed.

• Spoon the cheese cream into a piping bag fitted with a star nozzle and pipe stars around the edge of each tartlet.

• Pipe a star in the center of each tartlet.

• Sprinkle with very finely grated lemon zest.

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