Gorgeous little summery puddings that make the most of seasonal British fruit with a cheese-cake inspired filling.
Ideal for outdoor eating as they can easily be picked up in your fingers and scoffed at picnics and street parties alike.
Ready-made mini tart cases are readily available in most supermarkets and are a fab short-cut when you want your special dessert to be home made, but haven't got that much time to prepare.
Don't make them too far in advance though as the pastry will go soggy.
8 ready-made individual tart cases
150g whipped soft cream cheese
250ml creme fraiche 50g icing sugar, plus extra for dusting 1 tsp vanilla extract (optional)
small punnet raspberries
small punnet blueberries
1. Lay out your tart cases on a tray ready to be filled.
2. In a bowl whisk together the whipped cream cheese, creme fraiche, icing sugar and vanilla with an electric mixer until smooth and soft peaks form.
3. Divide the creamy mixture evenly between the tart cases, swirling the tops at the end.
4. Dot the top of each with a mixture of raspberries and blueberries, dust with a little icing sugar and serve.
Cook's tip: Asda have whipped cream cheese in their Extra Special range, but just use regular cream cheese if you can't get hold of it.
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