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These sweet tartlets are a great combination of a crisp chocolate biscuit base with a creamy lemon yogurt and blueberry topping, perfect for any picnics or afternoon tea.

Makes 12

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

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

Method
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 tin and place two 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.

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

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