Lemon curd with strawberries and coconut.
Sliced red grapes and raspberry jam.
Lavender caramel with sliced banana and chopped almonds.
A larger lemon curd tart with strawberries. (This time without the coconut, but with powdered sugar.)
All getting along splendidly.
It seemed I had an abundance of curds, sauces, and sliced fruit on hand and wanted to use it up—but couldn't make a decision as to how, what combinations, and all that. So, I made several small tarts and had a stupid amount of fun filling them all differently. For the tarts, I used a recipe from Barefoot Contessa and used tartlet pans. I filled these four and then froze the remaining shells, (already baked) to use later when I make chocolate sauce. I am really happy with these and love the idea of having already cooked tart shells in the freezer, ready to fill with summer goodness.
Recipes (of sorts) of what I used:
