No Bake Mini Lemon Tarts
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 8 tbsp Lemon Curd
- 80 g Butter (melted)
- 100 g Digestive Biscuits (or Graham Crackers, crushed)
- 100 g Ginger Biscuits (crushed)
Method
- Place the crushed biscuits and melted butter in a mixing bowl. Mix together with a spoon until clumps form.
- Press the biscuit mixture between 4 mini tart tins with removable bases (the tart tins need to be about 8cm wide). Use the back of a spoon to really compact the biscuits down. Place the tart tins in the fridge to set for a minimum of an hour but up to 48 hours before. You can also speed the process up by placing them in the freezer for 30 minutes if you prefer. (See below for an alternative to mini tart tins).
- Carefully unmold the biscuit bases onto a serving platter and top each base with lemon curd. Serve with cream and berries.