Daisy tartlets with lemon curd

Sweet to look at and delicately tart, these daisy-shaped shortcrust tartlets are filled with the best lemon curd, topped with fresh seasonal fruit and dusted with icing sugar. These little beauties are wonderfully dainty – for some, they might even be the perfect one-bite treat. To make these daisy-shaped tartlets, you’ll need a mini muffin tin and a flower-shaped cookie cutter, as shown in the photos. These lemon curd daisies are quick and easy to make, and they’re a lovely recipe to prepare together with children :).

Makes 24.

Ingredients for the shortcrust pastry:

• 180 g cold butter
• 150 g icing sugar
• 350 g plain flour
• 1 large egg
• 1 egg yolk
• 2 tsp vanilla extract or seeds from 1 vanilla pod
• a pinch of salt

Sift the flour into a bowl, add the butter and quickly cut it in with a knife until the mixture resembles breadcrumbs. Add the remaining ingredients and quickly knead together (you can also make the dough in a food processor). Shape the dough into a ball, wrap in cling film and chill in the refrigerator for at least 60 minutes.

After chilling, roll the dough out to about 2–3 mm thick, lightly dusting the work surface with flour. Cut out daisy shapes, making them larger than the cavities of the mini muffin tin. Use the cut-out flowers to line every other cavity of the mini muffin tin (previously greased with butter). Chill the tin with the pastry daisies again for 30 minutes.

Bake at 180ºC for about 12 minutes, until lightly golden (it is best to start baking at 200ºC and lower the temperature during baking).

Additionally:

• lemon curd, from this recipe
• a handful of fresh seasonal fruit, e.g. raspberries, blueberries or bilberries
• icing sugar, for dusting

Fill the baked daisy tartlets with lemon curd. Top with fresh fruit and dust with icing sugar.

The lemon curd daisies should be eaten as soon as possible after filling :). The unfilled shortcrust tartlets can be stored in an airtight food container at room temperature for up to 7 days.

Enjoy!