Mini lemon curd cups with almond cookie crust

1.In the food processor combine the soft butter and brown sugar and whizz until creamy and smooth. Add the flour, ground almonds and vanilla and pulse until the mixture begins to clump together.

2.Remove from the whizz and roll the dough into a ball. Wrap in cling film and chill for 30 minutes.

3.Pre-heat the oven to 180°C. Lightly spray mini muffins trays. Take small pieces of the dough and roll into a ball about the size of a small walnut. Press the dough into the muffin tins, pressing up and around the sides with your thumb. Bake the cups for 8-10 minutes then remove from the oven and using the end of a fat wooden spoon or something similar, make an indent in each case and push the sides out to make a generous nest for the filling. Return to the oven and bake a further 5 minutes to set or until just golden.

4.Cool completely before filling with the curd, yoghurt and sprinkling with almonds and flowers.