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.

Print Recipe

Prep Time 5

Cook Time 25

Resting Time 4

Total Time 30

Servings: 6 people

Cuisine: French

Calories: 1234

Ingredients Method

Ingredients

200 g natural cream cheese
50 g sugar
1 egg
75 g ground almonds
50 ml Greek yogurt
1 tsp vanilla essence
Sliced fresh fruit pieces e.g. peach, apricot, nectarine, plum, mango, or any berries
maple syrup or honey

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.