Mini Dessert Platter Recipe

Prepare batter

Preheat oven to 350°F (175°C). Line two mini muffin pans (24 cavities) with liners. In a medium bowl whisk together 2 cups flour, 2 tsp baking powder, and 1/2 tsp salt. In a large bowl cream 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy, about 2–3 minutes. Add 2 eggs one at a time, mixing well after each, then stir in 1 tsp vanilla. Alternately add the dry mixture and 1/2 cup milk in three additions, beginning and ending with dry, mixing just until combined.

Divide and flavor

Divide batter evenly into two bowls. To one bowl fold in 1/4 cup cocoa powder to make chocolate batter. Spoon or pipe batter into mini liners, filling each about 2/3 full (should yield ~24 cupcakes).

Bake

Bake in preheated oven 12–14 minutes, or until a toothpick inserted in center comes out clean. Cool in pan 5 minutes, then transfer to wire rack to cool completely before frosting.

Make frosting

Beat 1/2 cup softened butter until smooth. Gradually add 2 cups powdered sugar and 1 tsp vanilla, adding 1 tbsp milk as needed to reach spreadable consistency. Adjust sweetness/smoothness to taste.

Assemble

Pipe or spread frosting onto cooled cupcakes. If desired, dust half with cocoa or top with sprinkles to differentiate flavors. Set aside on platter once frosting has set slightly.

Prepare dough

Preheat oven to 350°F (175°C). In a bowl whisk together 1 3/4 cups flour, 1 tsp ground cardamom and 1/4 tsp salt. In a separate bowl cut 3/4 cup cold diced butter into the flour mixture using a pastry cutter or fingertips until mixture resembles coarse crumbs. Add 1/2 cup granulated sugar and 1/2 tsp vanilla; stir to combine until a soft dough forms. If dough is too dry, add 1 tsp cold water at a time.

Shape and glaze

Roll dough on a lightly floured surface to about 1/4" (6 mm) thickness. Cut into rounds (about 2"/5 cm) and place on a parchment-lined baking sheet about 1" apart. Brush tops lightly with beaten egg yolk if you want a glossy finish (optional).

Bake

Bake 10–12 minutes, until edges just begin to turn golden. Let cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.

Make shortcrust

Preheat oven to 350°F (175°C). In a bowl mix 1 cup flour, 1/4 cup granulated sugar and 1/4 tsp salt. Cut in 1/2 cup cold cubed butter until mixture forms pea-sized crumbs. Add 1 beaten egg (reserve a little for glaze) and 1/2 tsp vanilla; mix until dough comes together. Do not overwork.

Form tart shells

Press dough into mini tart tins or a mini muffin pan to form small shells (about 12). Prick bottoms lightly with a fork. Chill shells in fridge 10 minutes to prevent shrinking.

Fill and bake

Spoon about 1 tsp jam into each chilled shell (do not overfill). Brush exposed edges lightly with reserved beaten egg for a golden edge (optional). Bake 12–14 minutes, until edges are set and pastry is lightly golden. Cool on a wire rack.

Prepare dough

Preheat oven to 350°F (175°C). In a bowl beat 1/2 cup softened butter with 1/2 cup granulated sugar until pale and fluffy. Beat in 1 egg and 1/2 tsp vanilla. In a separate bowl whisk together 3/4 cup flour, 1 cup desiccated coconut and 1/4 tsp salt. Fold dry ingredients into wet until just combined, then gently mix in 1/2 cup sesame seeds.

Portion and coat

Scoop tablespoon-sized portions of dough and roll into balls. Roll each ball lightly in extra sesame seeds to coat the exterior, then place on a parchment-lined baking sheet about 1.5" apart and flatten slightly with the palm of your hand.

Bake

Bake 10–12 minutes until edges are light golden. Allow cookies to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely.