Since making our sea-change to the Sunshine Coast, we’ve changed the way we shop.
Rather than Woolworths or Coles being the one stop for all groceries, these days we buy meat from butchers and fruit and veg from the weekly farmer’s markets. It’s these that determine what’s on the table during the week – and especially what I bake on the weekend.
Berries – especially strawberries – have been super cheap of late. We’ve also been able to get raspberries at substantially less than what we used to pay for them in Sydney. These berries haven’t been transported miles and subjected to a heap of cold storage, so they taste the way they’re meant to taste.
While cranachan is always a good (and simple) idea for raspberries, these little lemon and raspberry tarts are a quick, no cook, cheatie dessert.
All you need are some pre-made mini tart shells (or brandy snap shells), a bottle of decent lemon curd, a small tub of creme fraiche, and a punnet of raspberries.
Mix the lemon curd and creme fraiche together. It is one of those luscious mixes that you can’t help but stick your finger into. Now pop a few berries at the bottom of the tart, spoon over the lemony cream, and top with a few more strawberries. If you want to be really clever, melt a little dark chocolate in a bowl over a pan of simmering water and drizzle this over the top.
Seriously easy, and seriously scrummy. Oh, and if you’re avoiding gluten for whatever reason, this looks really pretty with some berries folded into the lemony cream and served in a little glass bowl with raspberries on top.
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