Jewelled ginger tartlets
Makes: 18
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Jewelled ginger tartlets
Shop-bought mini tartlets make light work of these no-cook, dainty mouthfuls. The luscious mascarpone filling couldn’t be easier to make.
Makes: 18
Prep time: 20 minsTotal time: 
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Nutritional information (tartlet)
Calories
79Kcal
Fat
5gr
Saturates
3gr
Carbs
7gr
Sugars
4gr
Fibre
0gr
Protein
1gr
Salt
0.2gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 1 ball stem ginger, drained, plus 1½ tbsp syrup from the jar
- 125g mascarpone
- 90g Greek-style natural yogurt
- zest of ½ lemon, plus 1 tsp juice
- 1 x 117g pack Taste the Difference all butter sweet pastry tartlets
- 1 x 80g pack pomegranate seeds
Step by step
-
Finely chop the stem ginger and put most of it in a bowl with the ginger syrup, mascarpone, yogurt, lemon zest and juice. Stir until well combined.
-
Arrange the pastry tartlets on a serving platter, then carefully pipe or spoon in the creamy filling. Top each tartlet with pomegranate seeds and scatter over the remaining stem ginger to serve.
