Mini lemon curd tarts

Sour cream pastry

• 250 g plain flour, plus extra to dust
• 200 g unsalted butter, chilled and cut into pieces
• 120 g sour cream

Lemon curd filling

• 240 g white sugar
• 150 g freshly squeezed lemon juice
• 120 g unsalted butter, cut into pieces
• 3 eggs
• fresh berries of choice, to decorate