Almond and cream cheese tartlets
If you want some super easy, yummy and pretty mini cakes then look no further! These cream cheese and almond tartlets are extremely easy to prepare, are gluten-free and can be topped with fruits of the season or according to the occasion. I’ve made them with peach, apricots, strawberries and blueberries – all of them looked fantastic and tasted delicious! Perfect for afternoon tea, drink or dinner parties and celebrations.
Ingredients
Method
- Preheat the oven to 180°C.
- Line a muffin case with paper cases (or put 6 silicon muffin cases on a baking tray).
- Mix the cream cheese with the sugar, add the egg, ground almonds, yoghurt and vanilla. Stir until you get a smooth, light batter.
- Spoon this into the cases and cover with fruit pieces of your choice / slices, then drizzle with a little maple syrup (or honey).
- Bake for about 20-25 minutes until light brown then transfer them onto a wire rack to cool.