Conach Stokes of Bang Cafe
"One of my favourite quick desserts is to mix equal parts of organic lemon, lime or passion-fruit curd with crème fraîche and freeze it for a home-made ice cream. You don't need to freeze it until it's rock hard: you can have it in the freezer for an hour before you want to serve it. It goes beautifully with chocolate cake. Instead of freezing the mixture, you can also put it into pastry cases and top with fresh fruit."
Serves four
FRUIT TARTLETS
Eight bite-size pastry cases
125g fresh lemon, lime or passion-fruit curd
125g crème fraîche
4 handfuls fresh raspberries and strawberries
Mix the curd and crème fraîche and stir well. Half-fill each pastry case with the mixture. Slice the raspberries and strawberries and sprinkle them over the tartlets. Put in the fridge to cool; remove about 20 minutes before serving. Sprinkle with some icing sugar if you like.