I love English Tea Time; the finger sandwiches, the cream cakes, shortbread and of course the mini tarts. That’s the European coming out again. So, if you’ve seen my stuff, you probably already know about my dislike of baking pastries, but my new found alternative….biscuits! Here’s another one for you. So simple, yet so perfectly cute.
1 c flaky layer butter biscuits
3 oz cream cheese, softened
1 c whipped cream, slightly thawed
1 tbs white granulated sugar
1 tsp vanilla extract
½ tsp almond extract
1 c fresh blue berries
1½ c fresh raspberries
¼ c powdered sugar
32-2.6″ mini tart molds
Preheat oven to 350°
Start by opening your can of biscuits. Remove them and seperate on a cutting board or workstation. Seperate each biscuit by tearing apart down the center then in half again as shown in the photo below.
Roll each half into a ball and place in the mini tart pans. Press the biscuit down and up the sides, starting from the center and working your way out and up.Tear a small hole in the center.
Once you have finished, place all of the tart pans on a lined sheet pan. Bake for 5 minutes. Remove from oven and press centers down with the tip of a spoon. Return to oven for an additional 10 minutes. Once the shells are finished baking, remove from oven and transfer to a cooling rack.
While the shells are baking, combine the whipped cream and cream cheese in a deep mixing bowl. Add the granulated sugar and both extract. Use a hand mixer to mix the cream. Mix on low until well combine. Transfer the cream to the refrigerator until the shells are completely cooled.
Once the shells have cooled and the cream has thickened back up, fill each shell with ⅔-1 tbs of cream. Top with a few blueberries or 3 raspberries per shell. Finish off with powdered sugar by using a sifter and voila! Super cute mini tarts!