Mini Chocolate & Lemon Tartlets

A lovely little pud, and very moreish with the chocolatey biscuit base balanced by creamy mascarpone and zesty lemon curd.

You could try this another way too, using our Blueberry & Lime or Greek Style with Honey with a little grated lemon rind stirred in.

150g chocolate digestive biscuits, crushed

For the topping:

2 tbsp lemon curd

150g mascarpone cheese

50g blueberries

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.