Wednesday, 9 July 2014

lemon curd and greek yoghurt eton mess tarts



...oh what a summer it's turning out to be.  A few cloudy spells aside we've had wall to wall sunshine for most of June here in the UK and it looks as though July is going to turn into a beautiful month too.  I don't know what it is about the summer but I often feel as though i'm walking around with my head in the clouds as one warm and sunny day blurs into the next and this summer is no exception with busy days blurring into weekends and weeks fizzing into months... I spent the whole day yesterday thinking it was Thursday.  In one way I love it but in another way i'm worried the whole summer is going to swim past so fast I won't get to see it and sometimes you just want to sit back and enjoy those long lazy afternoons with a cup of tea and something deliciously creamy and fruity that can only really be delivered via the summer in all its freshness...


lemon curd and greek yoghurt eton mess tarts
these are really just the left-overs from the Stoli Lemonade cake I made a few weekends ago... as is always the case, I made way too much filling for that cake and because I'm so lazy and couldn't be bothered to look for a container to keep it in so I reached into the fridge and grabbed one of those giant pots of TOTAL Greek Yoghurt, which was only about a third full and squished the filling into it.  When I came to make up these tarts I simply stirred it all together, added a little more lemon curd for extra zingyness and created this yummy filling...

makes 12 mini tarts

for the almond pastry

200g plain flour
150g butter
75g cream cheese
50g ground almonds
1 egg yolk
50g sugar

pre-heat the oven to 140C and dust a 12 hole tart tray

in a large bowl crumble the butter into the flour using your hands, until it resembles breadcrumbs, then add the rest of the ingredients bringing it together with a little water or milk until you have a soft dough – wrap in cling-film and pop in the fridge for 30 mins

dust your work surface and roll the pastry out as thin as possible then cut out 12 circles a little larger than needed for your tarts and lay them into the tart tray and bake for 15 mins or until golden - set aside to cool

for the filling
350ml double cream
2 small pre-bought meringue nests - crushed
3 tablespoons lemon curd
4 tablespoons TOTAl Greek Yoghurt
the juice and zest of 2 lemons
2 or 3 teaspoons of elderflower cordial according to taste
a selection of your favourite summer fruit
extra lemon curd

make the filling by beating the cream until thick, then gently fold in the lemon curd , TOTAL Greek Yoghurt and crushed meringue, juice and zest of the lemons

once the tarts are ready, fill each one with a generous dollop of cream then a teaspoon of extra lemon curd and top with your favourite fruit... a little too easy like a summer's afternoon...



eat and of course, enjoy!

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