These tarts were scrumptious. And actually fairly easy to make – not totally easy and quick obvs, like I say fairly easy. And super tastee. And because they’re so sweet they’re actually the perfect size being that small.
Full disclosure, the recipe was adapted from this lovely blog. Instead of shortening for the pastry I just used butter, I also put a ton of vanilla (ok not a ton) into the lemon curd, and the lemon curd took quite a bit longer to cook that described in the recipe. Nevertheless, it’s a winning recipe that I can vouch for.

What’s almost more exciting (to me) than the tarts, is that I’d rented an incredible lens the day I shot these, namely the Canon 24-70mm f/2.8 L II. The quality of the lens is phenomenal and I’m undergoing some serious internal quarrels at the moment as to whether this should be the one I should spend the rest of my life with (ie. splash out an obnoxious sum for). OR the 24-70mm f/4.0, which is much cheaper. If you have any advice on this I am all ears and eyes, please share.