Mini Chocolate & Lemon Tartlets

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.

  • 45 mins
  • Serves 12
  • Beginner


The Base

The topping


  1. Melt the butter in a saucepan and stir in the biscuit crumbs.
  2. 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.
  3. Carefully remove the tartlet bases from the tin and spoon a little bit of lemon curd into each one.
  4. 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.

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