Crumbly, buttery lemon shortbread cups filled with whipped coconut cream and raspberry curd, and topped with fresh raspberries. A delightfully simple dessert perfect for summertime.
You know those beautifully presented, tiny patisserie-type desserts? The ones that look just so appealing, delicate, and perfect? Yeah? Well, these were an attempt! Perhaps the presentation was slightly amiss, but they definitely delivered on taste. I also loved being able to use my Raspberry Curd in these, as usually it is reserved for cakes and ice cream toppings – but it just worked so perfectly with these flavours.
These desserts look complicated and fiddly, like you’ve spent a lot of time and effort on them – but as with lots of my baking, I can assure you that is not the case! The only real effort required for these cups are the biscuits themselves, and they are as simple as you can get; they just look more fancy (and, therefore, more effort) than a normal biscuit because of it’s shape, which just comes from baking it in a cupcake tin.
Once the shortbread cups are baked and cooled, the only other effort is whipping the coconut cream, which one could hardly call any effort at all! They are finished off by dolloping in a teaspoon of curd and the cream, and finally by popping a fresh raspberry on top. If you haven’t already made some raspberry curd (and don’t fancy the effort), a thickened raspberry puree would work just as well. These would make an elegant ending to a dinner party, or a lighter alternative to cake at tea time.
Makes 10 – 12 shortbread cups. Takes 25 minutes plus chilling and baking time. **Note that the coconut milk has to be chilled overnight**
- 400ml tin of full fat coconut milk
- 125g dairy free butter (I use Pure dairy free Sunflower)
- 50g golden caster sugar, plus 2 tbsp for dusting
- 1 tsp vanilla paste
- Zest of 2 lemons
- 10g cornflour
- 170g plain flour, plus extra for dusting the surface
- 4 heaped tsp icing sugar
- 2 tbsp raspberry curd
- Handful of fresh raspberries, washed and dried (any other berries would work)
- The night before, place the can of coconut milk in the fridge.
- Beat dairy free butter and caster sugar together until creamy, then beat in the vanilla paste until combined.
- Add the lemon zest, cornflour and half the flour to the butter and beat until almost incorporated. Add the rest of the flour and use your hands bring the dough together. Don’t worry if not all the dough has come together and a few crumbs remain – The key is not to overwork the dough.
- Wrap the dough and any remaining crumbs in clingfilm and then chill the dough in the fridge for a minimum of 30 minutes – but anything up to 12 hours is fine. At this stage, if wished, you can freeze the uncooked dough. Just defrost before moving onto the next step.
- Lightly flour a 12 hole mince pie or cupcake tray. Take the dough out of the fridge and on a lightly floured surface roll out to about half a centimetre thick. Using your choice of cutter (mine was circular and 8cm across), cut out the shortbreads and place in the trays. Lightly knead any scraps of dough together, roll again and cut out again – keep repeating this until you have used up all the dough.
- Place the tray with the unbaked biscuits back in the fridge whilst you preheat the oven to 180 degrees.
- Once the oven has come to temperature, bake the biscuits for 16 – 18 minutes, or until golden brown and dry to the touch.
- Once baked, leave to cool for a few minutes in the tin, and then cool completely on a wire rack. If wished, dip the edges of the biscuits in caster sugar.
- Right before serving, make the coconut whipped cream. Discard the water from the refridgerated coconut milk, and then add half of the creamy coconut to a large bowl. Add the icing sugar, and when whip until standing in soft peaks.
- Assemble the desserts by adding a tsp of raspberry curd into each shortbread cup, followed by a very heaped tsp of coconut cream. Top with a fresh raspberry and more curd if wished, then serve.