• Pastry Shells
  • 1 cup (300g) plain (all-purpose) flour
  • 72g butter
  • 1-2 tablespoons iced water
  • Lemon Butter
  • 1 cup lemon juice
  • 1 cup sugar
  • 3 egg yolks
  • 125g butter (chilled)
  • zest of 3 lemons
  • Chocolate Shells
  • 300g white chocolate
  • Extras
  • 6 raspberries
  • 6 tsp mascarpone
  • sprigs of mint


  1. Pastry shells
  2. Process the flour and butter in a food processor until the mixture resembles fine breadcrumbs. While the motor is running, add enough iced water to form a smooth dough.
  3. Knead very lightly then wrap the dough in plastic wrap and refrigerate for 30 minutes.
  4. Roll out on a lightly floured surface until 3mm (1/8 in) thick. Use a 15cm round cookie cutter to cut out 6 disks.
  5. Mold each disk into a cupcake tin. Trim off the excess on the top and poke the bottom with a fork several times to make holes. This will help prevent your pastry cups from pudding up.
  6. Carefully place some baking paper inside each cup and fill with rice. I used quinoa because I didn’t have rice. The point of doing this is to help weigh down the pastry, Bake for 12 min before you carefully take out the beans/rice/quinoa to let it completely bake until golden brown. About another 10 min.
  7. Set aside to chill.
  8. Lemon Butter
  9. Add sugar and eggs into a large microwave safe bowl and whisk until smooth and combined.
  10. Whisk in lemon juice and lemon zest.
  11. Cook in the microwave on full power for one minute intervals, stirring after each minute. This process will take about 3-5 minutes depending on the strength of your microwave. You will know the lemon curd is done cooking when it coats the back of a metal spoon.
  12. Remove from the microwave. Add butter and whisk through until melted through.
  13. Allow to chill.
  14. Chocolate Shells
  15. Add chocolate to a microwave safe bowl and microwave for 20 seconds at a time, mixing each time until smooth.
  16. Transfer to a half sphere mold (each cup measuring 6.6 cm diameter x 4 mm deep) use the back of a teaspoon to spread the melted chocolate up all sides of the mold making sure everything is coated. Turn the mold upside down on a baking tray to let the excess chocolate drizzle out.
  17. Chill for 2 hours and then carefully take out them out of the molds.
  18. To make peek a boo holes press the end of a metal round piping tip against a hot frypan to heat it up. Gently press against the chocolate spheres to make holes in the spheres. Use different size piping tips.
  19. Set aside.
  20. To put together
  21. Fill each tart with set lemon curd. Top with mascarpone and add a raspberry on top with a sprig of mint next to it. Finish by placing the chocolate shell on top!