Lemon tarts

Name: Lemon tarts
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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

4.6

(25)

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Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 6

Cost: $0.58 /serving

Author : Heidi Flett

morning tea afternoon tea snack

Ingredients

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2 sheets (25 x 25cm) ready-rolled frozen shortcrust pastry, just thawed130 grams (1/2 cup) low-fat natural yoghurt80 grams (1/4 cup) bought lemon butter40 grams frozen raspberries, thawedIcing sugar, to dust

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Instructions

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Step 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.

Step 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.