Virgin Raspberry Mojito Tartlets

If I had to pick my favourite drink I will always choose a cup of tea. But now the sun is (sort of) coming out from behind the clouds here in the UK, it is summer cocktail season! Which to me means one thing: mojitos. To celebrate the start of summer I created a mojito-inspired tartlet recipe. This is a non-alcoholic recipe, but you can easily add a splash of white rum to your cream to add a kick! The raspberries are a fresh and fruity touch and although I love original mojitos, if there is a raspberry mojito on the menu, I will always choose it! I hope you like this fresh, summery pudding. 

Ingredients (for four tartlets)

1 batch of sweet shortcrust pastry
250ml double cream 
1 or 2 limes 
2tbsp caster sugar
a handful of mint leaves
fresh raspberries

Method

For the pastry

1. Make your shortcrust pastry - the ingredients and method for the pastry can be found on my recipe for the Salted Caramel Chocolate Tart. Follow the method for the pastry from steps 1-4. 
2. Once you have completed step 4, you will need to divide your pastry into four, and then transfer each quarter into four tartlet tins. Press the pastry into the sides, but try not to stretch it too thin. If holes appear, you can easily patch them up with any leftover dough. Prick the pastry with a fork and return to the fridge for another half hour. Preheat your oven to 180ºC.
3. When your tartlets have chilled, take them out of the fridge and place a piece of greaseproof paper into each tin and fill with baking beans, packing them into each tin to ensure that your pastry does not shrink. 
4. Bake your tartlets for 12 minutes. 
5. After 12 minutes, carefully remove the baking beans and greaseproof paper and bake for a further 12 minutes, or until golden brown. Leave to cool and make your mojito filling. 

For the mojito cream

1. Pour your double cream into a mixing bowl. Add the juice of 1-2 limes, depending on how 'limey' you want your cream to taste. I suggest using one or one and a half limes for now, and then adding extra to taste. Add the sugar and finely chop your mint leaves and add those to the lime and cream.
2. Whisk together your ingredients until your cream creates a relatively stiff peak. 
3. Divide the mojito cream between your pastry cases and smooth out. 
4. Decorate with raspberries and mint leaves. You could also add a dusting of icing sugar or a sprinkling of lime zest.
5. Enjoy - with a cup of tea or maybe a mojito if the sun is out!

As this recipe uses fresh cream, make sure these are kept in the fridge, and eat them within a few days of making. I hope you enjoy this baking twist on a summer cocktail! 

I have added this recipe to #CookBlogShare with Supergolden Bakes