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Lemony goat’s cheese tartlets with blueberries and lavender
Makes 6 Starters and mains
Ingredients
- 175g speculoos or Ginger Nuts, crushed
- 75g butter, melted
- 225g fresh goat's cheese
- 100ml clear honey
- grated zest and juice 1 lemon
- 300ml double cream
- 200g blueberries
- 4tsp caster sugar
- 2tsp edible lavender flowers (optional)
Method
Place the biscuits in a food processor and blend until finely ground. Melt the butter in a small pan, stir into the biscuit crumbs and stir until evenly combined. Spoon the mixture into 6x10cm tartlet tins, pressing it over the base and up the sides of each one. Transfer to the fridge and leave to set for 15 minutes.
Beat the goat’s cheese, honey and lemon zest and juice together until creamy and smooth. Gradually whisk in the cream until smooth. Chill until required.
Meanwhile, heat the blueberries, sugar and 1tsp lavender flowers over a low heat until the blueberries begin to burst. Using a slotted spoon, remove the blueberries and place in a bowl. Increase the heat and reduce the juices for 2-3 minutes until syrupy. Pour over the blueberries and leave to go cold.
Just before transporting to the picnic, divide the filling among the tart cases and loosen a little from the tins. Just before serving, spoon over the blueberry mixture and serve with a few extra lavender flowers. if using.
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