Ok, these were not the easiest to transport in what had originally been set as one of the hottest days of the year, (now surpassed in the last few days) it was not the smartest thing to do.
But I thought up this recipe two months ago and had to make these, being that they were the perfect size to take for nibbles at the picnic.
And lemon is such a refreshing flavor in the summer heat (more on that tomorrow).
These little tarts don’t require too much effot and the bases can be made ahead a few days prior, and if kept in an airtight container taste as fresh as just made.
It’s up to you whether you arrange these before or at the picnic site, but keep them upright if transporting completed.
Of all the nibbles available these had the biggest reaction which only solidified my crazy-ness in tube riding, speedwalking in the bright sun and rushing to the site on time for the gathering.
Ginger Lemon Curd Mini Cheese Cakes
85 grams butter, melted
250g ginger biscuits (1 packet), crushed
1/2 large lemon, juiced
2 tablespoons lemon curd
Line a medium muffin tin with graseproof paper and preheat the oven to 200°C/390F.
Place the biscuits in a food processor and slowly pour in the melted butter while on medium speed.
Ensure all mixture is evenly moist and spoon 1 1/2 tablespoons into each muffin cup, pressing evenly down on all sides.
Bake in the oven for 10 – 12 minutes or until lightly golden on the edges. Remove and allow to cool for 5 minutes before removing from the tin. Set on a cooling tray and allow to cool completely.
Spoon 1 – 1 1/2 tablespoon amounts of mascarpone into each cup, it will struggle to stick slightly, so use 2 tablespoons to keep the mascarpone down, if necessary.
Mix the lemon curd and lemon juice in a bowl and spoon 1 tablespoon amount over.