Decided to make these free form fruit tarts from the holiday issue of Dish magazine. They're super easy to make, using frozen puff pastry, which is baked and cooled. Cream cheese is mixed with a bit of icing/confectionary sugar, then combined with sour cream and lemon curd (we use "lite" dairy products). This is then chilled before spreading on the pastry. Top with beautiful seasonal fresh fruit (berries from Piopio Berry Orchard highly recommended!), chopped pistachios and a sprinkle of icing sugar. Voila!
As previously reported, the hedgehog couldn't stay on for dessert, which meant more for John and me. We weren't too fussed about that!
Comments