Cream the butter and sugar until light and fluffy.
175 g unsalted butter, 70 g golden caster sugar
Mix in the flour, semolina, cocoa and salt.
175 g plain flour (all purpose flour), 60 g semolina, 20 g cocoa powder, 1 pinch sea salt
Bring it together with your hands and knead briefly until all the ingredients are incorporated.
Roll out on a floured surface to about 1.2 cm thick. Cut four circles from a small saucer and press them into four 10 cm buttered tart tins with push up bottoms.
Trim the edges with a knife.
Bring all the scraps together and roll out again to the same thickness. Then cut out into heart shaped biscuits and place on a lined baking tray.
Bake the tarts and biscuits at 180℃ (350℉, Gas 4) for 10-12 minutes until just starting to turn golden.
Leave to cool.
Mix the mascarpone with the lime curd.
250 g mascarpone cheese, 4 tbsp lime curd, plus a little extra to decorate
Divide the mixture between the tart cases.
Blob some lime curd over the surface in an, ahem, arty sort of way.
Scatter a little grated chocolate over the tops.
chocolate for grating over the top
Notes
Swap the lime curd for your favourite fruit curd.Makes four tarts and several biscuits.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.