- 175 g (6 oz) plain flour
- 100 g (3½ oz) cold butter, cubed
- 75 g (2¾ oz) icing sugar
- 1 egg yolk
- 3 tsp fresh thyme leaves, chopped finely
- For the Filling:
- 100 g (3½ oz) mascarpone
- 50 g (1¾ oz) golden caster sugar
- 50 g (1¾ oz) clear heather honey
- 2 lemons, juice and zest
- 2 eggs, plus 2 egg yolks
- 2 tbs Drambuie
- For the Honey Mascarpone:
- 150 g (5½ oz) mascarpone
- 4 tbs heather honey, or to taste
- To Serve: edible flowers
These delectable Lemon and Mascarpone Drambuie Tartlets make a delightful summer dessert. The subtle hint of thyme in the pastry will complement the sweet filling beautifully. What a perfect way to end a meal with friends!
Ready to bake?
- To make the tartlet cases, place the flour, butter and icing sugar into the bowl of a food processor. Pulse until it resembles breadcrumbs. Alternatively use your fingertips to rub together. Add the egg yolk, thyme leaves, and 1 tablespoon of cold water. Pulse again until it starts to from clumps, or use a butter knife to mix it together, then tip out on to a surface and bring it together with your hands, being careful not to overwork the dough. Wrap in clingfilm and chill in the fridge for 15 minutes. Grease six 10 cm (4 in) fluted tart tins.
- Roll out the pastry to 3 mm (⅛ in) thick. Using a 12 cm (4½ in) cutter, stamp out six rounds from the pastry and place into the tartlet tins, using your fingers to push the pastry gently into the fluted sides. Cut off any excess pastry. Place in the fridge to chill.
- Pre-heat the oven to 200 deg. C., 400 deg. F., Gas Mark 6.
- Prick the bases of the pastry with a fork, line with a circle of greaseproof paper and baking beans, and bake blind for 10 minutes, until just cooked. Remove from the oven and set aside to cool. Reduce the oven to 170 deg. C., 325 deg. F., Gas Mark 3.
- Once the tart cases are cool, beat together the mascarpone, caster sugar, honey, lemon juice and zest until smooth. Beat in the eggs and egg yolks until combined and smooth, followed by the Drambuie. Pour into the tartlets cases and bake in the oven for 15 to 20 minutes, or until set. Leave to cool.
- The tartlets look best served when just cooled, but can be made a day ahead and stored in the fridge. When you are ready to serve, whip the mascarpone with the honey and serve on the side. Decorate with pretty, edible flowers to serve.
Click here for lots more recipes from “The People’s Friend”. If you enjoy these Lemon and Mascarpone Drambuie Tartlets, why not try another herb-infused dessert, a delicious Blackberry And Bay Clafoutis?