These tartlets take about 10 minutes to make and another 2 hours to chill. Buy good quality ready made sweet tartlet shells (available in supermarkets) and after they have set, dust with icing sugar, and possibly a raspberry or decorate your way.
Makes approx. 32.
Sweet tartlet cases
3 whole eggs
3 whole egg yolks
3/4 cup of sugar
1 tablespoon of lemon zest
2/3 cup of fresh lemon juice
2/3 cup of butter
1/2 cup full fat sour cream
Whisk the eggs, egg yolks, sugar, lemon juice and lemon zest in a metal bowl over a pan of gently simmering water.
After about a minute, add in the butter and whisk until the curd starts to thicken, which should take about five minutes.
Remove from the heat, strain, and whisk in the sour cream.
Fill the tartlet cases with the curd and place in the fridge for about two hours.
Decorate and serve.