Lemon Curd Flower Tarts

What you'll need:

• Mini cupcake tray
• 3.5 in Flower-shaped cookie cutter
• 1 box 400g Ready-rolled Pie Crust Pastry (remove from the fridge 30 minutes before using)
• 1 jar of Lemon Curd
• 2 tbsp Icing sugar for dusting

How to make: 

1. Generously grease a mini cupcake tray with butter.
2. Unroll both packs of pie crust pastry and use a 2-inch round cutter (or the rim of a glass) to stamp out circles. If making flower tartlets, use a 3.5 flower-shaped cookie cutter. You should be able to make 10-12 tartlets in total.
3. Press the pastry into the mini cupcake tray (if making flower tartlets, only fill every other one and fold the petals outwards onto the surface of the tray). Prick the bottom of the tartlets with a fork. Preheat the oven to 350F conventional. Bake for 12-15 minutes until light golden brown and cooked through. Leave to cool for 10 minutes, then carefully release the tartlets and cool completely on a wire rack.
4. Generously dust the pastry cases with icing sugar.
5. Fill the tartlets with about 1.5 tablespoons of Lemon Curd and place in the fridge to set or until ready to serve.