PREPARATION

Arrange the raspberry mini-tarts on a large cake pan. Whip the cream or use ready-made whipped cream, put it into a cake-decorating tube, and squeeze it on top of the mini-tarts. Sprinkle the colored cake decorations on top of the whipped cream. Put raspberries on top of the raspberry tarts. Cut the lemons into 9 thin triangular lemon sections and place them on top of the lemon tarts. Serve.