for 4 pieces

Lemon curd

30 g	sugar
25 g	butter, cut into pieces
2	organic lemons, grated zest and juice (yields approx. 100 ml)
2	fresh egg yolks
1 tsp	Maizena cornflour

Mousse

1 dl	full cream, beaten until stiff
50 g	white chocolate, melted
2	fresh egg whites
1 pinch	salt

Tarts

150 g	butter biscuit
50 g	butter, melted, left to cool
1 pinch	salt

How it's done

Lemon curd

Place the sugar in a pan along with all the other ingredients up to and including the cornflour. Bring to the boil over a medium heat, stirring constantly with a whisk. As soon as the mixture thickens, remove the pan from the heat and continue to stir for approx. 2 mins. Pass the curd through a sieve into a bowl. Place a sheet of cling film directly over the top and leave to cool completely, chill for approx. 1 hr.

Mousse

Stir the lemon curd until smooth, mix in 3 tablespoons of whipped cream and the chocolate into the lemon curd. Beat the egg whites with the salt until stiff, carefully fold into the mixture along with the remaining whipped cream using a rubber spatula. Transfer the mousse to a piping bag with a smooth nozzle (approx. 14 mm in diameter).

Tarts

Finely crush the biscuits in a plastic bag using a rolling pin, transfer to a bowl. Add the butter and salt, mix, spread in the prepared tins, press down firmly. Create a rim approx. 2 cm high around the edge of each tin. Spread the mousse over the tart bases, cover and chill for approx. 2 hrs.

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