A delicious recipe featuring Yeo Valley Organic Lemon Curd

Ingredients

Makes 12

150g chocolate digestive biscuits, crushed
60g Yeo Valley Organic butter

Topping:

2 tbsp lemon curd
150g mascarpone cheese
200ml Yeo Valley Organic Lemon Curd yogurt
50g blueberries

These tartlets are a great combination of a crisp chocolate biscuit base with a creamy lemon yogurt and blueberry topping - perfect for any occasion.

Instructions

1. Melt the butter in a saucepan and stir in the biscuit crumbs until well combined. Place 12 discs of greaseproof paper into the bases of a 12 hole shallow bun/patty tin and place2 teaspoons of the biscuit crumbs on top, pressing down well with the back of the spoon to form a tartlet shape. Chill for 20 minutes.

2. Carefully remove the tartlets from the tin and place a small amount of lemon curd into each one.

3. Whisk the mascarpone with the lemon yogurt and spoon on top of the lemon curd. Top with blueberries and serve.

Tip: Try using Yeo Valley Organic Blueberry yogurt or Greek yogurt with 1 tbsp icing sugar and a little lemon rind as an alternative to Lemon Curd yogurt.