Ingredients:

For the Puff Pastry:

• 1 sheet of puff pastry, thawed
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

For the Lemon Cream Filling:

• 1 cup heavy cream (cold)
• 1/4 cup powdered sugar
• 1/2 cup lemon curd (store-bought or homemade)

For Decoration:

• Powdered sugar (for dusting)
• Fresh berries or mint leaves (optional)

Instructions:

1. Prepare the Puff Pastry:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Roll out the puff pastry on a floured surface. Cut into 3-inch circles or squares.
3. Place the pastry pieces on the prepared baking sheet.
4. Beat the egg and water together to make an egg wash. Brush it lightly over the pastry.
5. Bake for 10-15 minutes, or until golden and puffed. Let them cool completely.

2. Make the Lemon Cream:

1. In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
2. Gently fold in the lemon curd until fully combined.

3. Assemble the Tarts:

1. Once the puff pastry has cooled, slice them in half horizontally to create a top and bottom layer.
2. Spoon or pipe the lemon cream onto the bottom halves.
3. Place the tops back on, then lightly dust with powdered sugar.

4. Garnish and Serve:

• Add fresh berries or mint leaves for an extra touch.
• Serve immediately or chill for up to 2 hours before serving.

Enjoy your homemade Lemon Cream Puff Pastry Tarts! Would you like tips for making your own lemon curd? 😊