Ingredients
- 1 (11-ounce) jar lemon curd (or use homemade)
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ teaspoon vanilla
- ¼ cup whipping cream
- 1 teaspoon High 5 Sweet Sass sugar blend
- 2 cups good-quality white chocolate chips
- 8 frozen puff pastry tartlet shells, baked according to package instructions and cooled thoroughly, middle sections removed after baking
- 1 cup Michigan-grown fresh strawberries, frozen blueberries or a combination
- 2 cups heavy or whipping cream
- 1 teaspoon vanilla
- 1–2 tablespoons raspberry liqueur
- 4–6 tablespoons High 5 Sweet Sass Sugar Blend (or to taste)
- pinch of High 5 Fixer Upper (or cayenne)
Preparation
In a medium bowl, combine lemon curd, lemon juice, lemon zest and vanilla and mix until smooth.
Whip cream and Sweet Sass to soft peaks and carefully fold into lemon curd mixture; taste and sweeten with additional Sweet Sass to taste. (Can be made up to this point as long as 8 hours in advance, held in an airtight container and refrigerated.)
Melt white chocolate chips in a double boiler or in microwave, using 20-second intervals and stirring between each heating time until melted and smooth.
Brush the inside of the baked and cooled pastry shells with melted white chocolate; allow to cool completely.
Fill puff pastry shells evenly with lemon cream and garnish with High 5 Chantilly cream (recipe below), berries and a little sprinkle of Sweet Sass.
Raspberry Chantilly Cream:
Place cream in the chilled bowl of a mixer (or in any large chilled bowl if whipping by hand) and whip for about 30 seconds to 1 minute, until thickened and soupy looking. Add all ingredients (start with half the Sweet Sass, then add more to taste) and continue whipping until cream forms firm peak. Taste and add more Sweet Sass or liqueur to taste; stir to combine.
