Prep 5 mins
Cook 0 mins
A quick and easy bite-size dessert! Found on the cover of the latest Sur La Table catalog-looks delicious!!! Created by Kimberly Davis, sur la table chef.
- 1 (8 ounce) jar lemon curd (stonewall kitchen reccommended)
- 1 cup whipped cream
- 24 miniature tart shells
- mixed fresh berries
- powdered sugar
- In large bowl, whip the cream to soft peaks. Fold in the lemon curd and mix well.
- Spoon 2 Tablespoons of mixture into each mini tart shell.
- Top with fresh berries and powdered sugar.