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.
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
Try it with...
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.
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