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Raspberry Mascarpone Tartlets

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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.

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