Preheat oven and lay baking tray with grease proof paper.
Dust clean work top with a bit of icing sugar and Roll the pastry to the thickness of a one pound coin.
Cut little rectangles about 5cmx 8cm in size
Put them in tray and cover with another piece of grease proof paper and weigh down with second baking tray
Bake for 20 minutes covered and take paper and tray off and bake further 5 minutes
Dust the squares with a bit of cinammon
Cut rectangles horizontally so that you end up with double the number of them but halves.
Add a bit of the curd to a third of the squares
Top the curd with whipped cream
Top the cream with the pastry squares and repeat steps 8 and 9. And finally cover them with the last third of the rectangles
