Ingredients
Scale
- 200g digestive biscuits or graham crackers for the crust
- 100g unsalted butter, melted
- 250g cream cheese, softened
- 200ml heavy cream
- 100g granulated sugar
- 1 teaspoon vanilla extract
- Salted caramel sauce (approximately 150g)
- Fresh blackberries for topping
- Fresh figs, sliced
- Optional: chopped nuts or edible flowers for garnish
Instructions
- Crush the digestive biscuits or graham crackers into fine crumbs and mix with melted butter. Press into mini tart molds and chill for 15 minutes.
- Beat cream cheese, sugar, and vanilla in a bowl until creamy. Whip heavy cream until stiff and fold into the cream cheese mixture. Spoon over the crust and chill for at least 4 hours.
- Once set, drizzle salted caramel over the tarts and top with blackberries and fig slices. Optional garnish with nuts or edible flowers.
Notes
- Store the tarts in an airtight container in the fridge and consume within 2 to 3 days for freshness.
- This recipe can be gluten-free if gluten-free biscuits are used.
- You can customize toppings with other fruits or add chocolate drizzle for variety.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini tart
- Calories: 290 Kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg