This individual white tartlet is perfect for those like myself who don’t like sharing their desserts. This is my ultimate weekend treat, buttery crumbly base and creamy filling topped with a little fruit. Yum!
For the base:
150g digestives, roughly broken
50g unsalted butter, melted
10cm tartlet tin
For the filling
1 large egg, separated
50g caster sugar
250g cream cheese or mascarpone
Squeeze of lime or lemon to taste
1 tablespoon white rum or orange liqueur
Blackberries, blueberries or strawberries to garnish
Put the biscuits in a food processor and blitz to crumbs. Pour in the melted butter through the funnel to combine with the crumbs.
Tip into tartlet case and using your fingers, press onto the base and up the sides.
Set aside in the fridge.
Whisk the egg whites until stiff, in another bowl add cream cheese, whisking till smooth, then add lime or lemon juice and rum, if using. Fold in the egg white then transfer this mixture into the prepared tartlet case.
Allow to cool in the fridge for a few hours. Garnish with your chosen fruit and tuck in.