Prep 10 minutes
2 butternut snap biscuits
250g block cream cheese, softened
¼ cup honey
12 shortcrust pastry tartlets (see note)
300ml thickened cream, whipped
1. Place biscuits in a small food processor. Pulse until fine crumbs form.
2. Using an electric mixer, beat cream cheese and honey until smooth.
3. Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.
NUTRITION: (each) 1175kJ; 21.8g fat; 13.4g sat fat; 3.4g protein; 18.6g carbs; 0.4g fibre; 53mg chol; 226mg sodium.
Cook’s Note We used 2 x 150g packets pastry tartlets from the bakery section of the supermarket.
Recipe taken from Super Food Ideas: Dinner in a Dash, published by HarperCollins, RRP $29.99
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