• Sift sugar, flour, cornflour and salt together in a bowl and whisk well to combine. Add butter and using a pastry cutter, two knives, or finger tips, cut/rub the butter into the mixture and add vanilla. Continue mixing until the mixture comes together.
• Roll 1 tablespoon of shortbread dough (about 15 grams) and place in the center of each muffin hole of a mini muffin tin. With your fingertips, press the dough onto the bottom and up the sides of the individual muffin tin. Once filled, cover and place the mini muffin tin, with the unbaked shells, in the freezer for about 15 minutes so the shortbread can become firm (this will help to prevent the shortbread from puffing up during baking).
• Meanwhile, preheat oven to 170C (325F) and place rack in the center of the oven. Bake the shortbread shells for approximately 20 minutes or until lightly golden brown. Once they are fully baked, remove from oven and place on a wire rack to cool. You may need to ‘re-shape’ them with your fingers or the back of a spoon when cool enough to touch. When completely cooled, remove the tarts from the pan.
• To serve: Using two small spoons, fill the shortbread shells with a dollop of the lemon curd filling. (If desired, you could also place the filling in a piping bag, fitted with a small plain tip). Top with a fresh berry and dust with icing sugar.

Lemon Curd Filling

• In a medium sized bowl, mix together the yoghurt or cream with the lemon curd. Add more or less lemon curd depending on the colour and taste you want.