Raspberry Mascarpone Tartlets
INGREDIENTS (Serves 6)
◆ 6 ready-made individual sweet pastry tart cases
◆ 120g dark or milk
chocolate
◆ 250g pot mascarpone
cheese
◆ 25g caster sugar
◆ Finely grated zest of 1 lemon, plus 2tbsp lemon juice
◆ 100g raspberries
◆ 12 mini chocolate eggs
◆ Mint leaves, to decorate
(optional)
1
Arrange the pastry tart cases on a ser ving plate or board. Melt the chocolate in a heatproof bowl placed over a saucepan of gently simmering water, or in a microwave. Spread 1tsp melted chocolate over the base of each tart.
2
Mix together the mascarpone, caster sugar, lemon zest and juice. Spoon or pipe into the tarts and arrange the raspberries and mini eggs on top.
3
Ser ve, drizzled with chocolate and decorated with mint leaves, if using.
Cook’s tip: For a reduced fat version, use 150g low fat soft cheese mixed with 100g low fat Greek yogurt, instead of the mascarpone.