| Prep Time | 10 minutes |
| Servings | serves |
Ingredients
- 16 Butternut Snap Biscuits
- 350 grams Lemon Curd
- 125 grams Mascarpone Cheese
Ingredients
| |
Instructions
- Arrange 6 butternut snap biscuits on a microwave safe plate. Microwave on medium high in 30 second bursts until biscuits are softened.
- Press into patty pans to form rounded tart shapes. Repeat with remaining biscuits. Set aside for 5 minutes until firm.
- In a bowl combine lemon curd and mascarpone. Chill for 30 minutes until thickened.
- Transfer to a piping bag with a fluted nozzle. Pipe into prepared cases. Top with crushed mini meringues and chill or whisk up a quick fresh meringue topping to pipe on top.
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