Jewelled ginger tartlets
Prep time: 20 minsTotal time: 
Jewelled ginger tartlets
Prep time: 20 minsTotal time: 
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
