Lemon tarts

Make a batch of these tasty tarts for afternoon tea or a simple after-dinner treat.

Preparation Time 10 - 20 minutes
Cooking Time 10 minutes

Ingredients (serves 6)
* 2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed
* 130g (1/2 cup) low-fat natural yoghurt
* 80g (1/4 cup) bought lemon butter
* 40g frozen raspberries, thawed
* Icing sugar, to dust


Method
1. Preheat oven to 180°C. Use an 8.5cm-diameter round fluted pastry cutter to cut 6 discs from the pastry. Line six 80ml (1/3-cup) capacity non-stick muffin pans with pastry discs. Bake for 10 minutes or until light golden. Set aside for 10 minutes to cool.
2. Place the yoghurt and lemon butter in a medium bowl and gently stir until combined. Spoon yoghurt mixture among pastry cases. Top with raspberries and dust with icing sugar to serve.

Notes & tips
* Lemon butter (sometime called lemon curd) is available in the spreads aisle of supermarkets.

Source
Australian Good Taste
Recipe by Heidi Flett