For the crust:

1. Preheat the oven to 400℉ and generously great the tart pan/s with butter – you want the tarts to pop out easily after the crust is baked.
2. Pulse the flour, sugar and butter together in a food processor then add the egg, egg yolk and lemon juice and pulse until the mixture comes together.
3. Divide the dough in half and refrigerate or freeze one half to make your next tart even easier.
4. Refrigerate the dough you’ll use for these tarts as well. It should chill/rest for at least 60 minutes.
5. Divide the dough into 6 pieces and press each ball into a tart pan or if making one, press into 1 large tart pan.
6. Bake for 15 minutes or until golden. Cool completely.

 For the filling:

1. Pour the whipping cream into the bowl of a stand mixer with the whisk attachment in place and whisk on high until soft peaks form. Add the icing sugar and beat again until firm peaks form.
2. Fold in half of the bottle of lemon curd.
3. Divide the other half of the lemon curd equally between the cooled tart crusts and top with the lemon curd and whipped cream mixture.

For the topping:

1. Slice the fruit and arrange it on top of the tarts.
2. Use a microplane rasp to sprinkle each tart with fresh lemon zest.
3. Enjoy as a dessert or tea time treat.