Mini Chocolate & Lemon Tartlets
- Summer
- Desserts & Baking
Mini by name, delicious by nature. Don’t let their size fool you, these tiny tartlets pack a powerful citrus punch. With a buttery biscuit base and layers of lemon that’ll leave your tastebuds tingling, these dinky desserts are sure to go down a storm.
Ingredients
The Base
150g chocolate digestive biscuits, crushed
60g Yeo Valley Organic Unsalted Butter
The topping
2 tbsp lemon curd
150g mascarpone cheese
200ml Yeo Valley Organic Lemon Curd Yogurt
50g blueberries
Method
Melt the butter in a saucepan and stir in the biscuit crumbs.
Take a 12-hole shallow bun or muffin tin and line each hole with a disc of greaseproof paper. Drop two teaspoons of the biscuit crumbs onto each disc and press it down well with the back of the spoon to form a tartlet shape. Pop it into the fridge to chill for 20 minutes.
Carefully remove the tartlet bases from the tin and spoon a little bit of lemon curd into each one.
Whisk the mascarpone with the Lemon Curd yogurt and spoon it over the tartlets. Top each one with two or three blueberries and a little twirl of lemon rind to serve.
In this recipe...
Unsalted Butter
15
Lemon Curd Yogurt
10
Unsalted Butter
15
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