Dessert Platter Recipe
Chef selection of house made bite size desserts
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mini Cheesecakes
Chocolate Truffles
Fruit Tartlets
Method
Mini Cheesecakes
- 1
- 2
Make the filling
In another bowl, beat the cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing until well combined.
- 3
Bake
Pour the cream cheese filling over the crusts. Bake for about 20 minutes or until set. Let them cool before removing from the liners.
Chocolate Truffles
- 4
Melt the chocolate
In a saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chopped dark chocolate and let it sit for a few minutes before stirring until smooth.
- 5
Chill the mixture
Allow the mixture to cool at room temperature before refrigerating for about 2 hours, or until firm.
- 6
Form truffles
Using a melon baller or your hands, scoop out the chilled chocolate mixture and roll into balls. Then, roll each truffle in cocoa powder to coat.
Fruit Tartlets
- 7
Fill the tartlets
Spoon pastry cream into each tartlet shell, filling them generously.
- 8
Top with fruit
Arrange mixed fresh fruits on top of the pastry cream.
- 9
Glaze the tartlets
Heat apricot jam in a small saucepan until melted. Brush over the fruit to give a nice glaze.
