½ cup caster sugar
Zest of 2 lemons
Juice of 1 lemon
3 egg yolks
75g butter, cubed
8 sheets fillo pastry
1½ tsp ground cinnamon
¼ cup caster sugar
75g butter, melted
1¼ cups thickened cream, whipped
24 fresh blueberries
Icing sugar, to dust
To make the lemon curd:
Whisk the sugar, lemon juice, zest and egg yolks in a bowl over a heavy-based saucepan filled with a little water over medium heat. Whisk constantly for 10 to 15 minutes, or until mixture begins to thicken and coats the back of the spoon. Remove from the heat and gradually whisk in butter until combined. Cover surface with cling wrap and place in the fridge for 2 hours or until chilled.
Lightly spray two 12-hole mini muffin tins with olive oil.
Preheat oven to 180°C and place rack in the centre of the oven.
Combine caster sugar and cinnamon in a small bowl. Lay one sheet of fillo on a chopping board and brush lightly with melted butter and sprinkle with a little cinnamon sugar. Repeat the process until you have 2 lots of 4 layers of pastry. Using a 7cm round cutter, cut out rounds and gently press into the mini muffin tins. Repeat with the remaining fillo pastry, butter and cinnamon to make 24 tart shells.
Bake the tart shells for 10-15 minutes or until crisp and lightly golden. Remove from oven, sit in the tin for 5 minutes and then place on a wire rack to cool.
Once the tart shells have cooled, gently fold together the whipped cream with half the lemon curd in a medium sized bowl. Once combined, gently fold through the remaining lemon curd.
Spoon the lemon curd filling into the tart shells – you could also place the filling in a piping bag, fitted with a small plain tip. Top each with a blueberry and dust with icing sugar.
*Any leftover curd can be kept in an airtight container in the fridge, or make another tray of 24 fillo casings.