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Ingredients
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Mini Chocolate Eclairs
Mini Fruit Tarts
Mini Cheesecakes
Method
Mini Chocolate Eclairs
- 1
- 2
Add Eggs
Allow the mixture to cool slightly, then add eggs one at a time, mixing well after each addition until smooth.
- 3
Pipe Eclairs
Transfer the mixture to a piping bag and pipe small eclairs onto a baking sheet. Bake at 400°F (200°C) for about 20 minutes until puffed and golden.
- 4
Make the Filling
Whip heavy cream with vanilla extract until stiff peaks form. Fill the cooled eclairs with the whipped cream.
- 5
Prepare the Chocolate Glaze
Melt dark chocolate in a double boiler and dip the tops of the eclairs into the melted chocolate.
Mini Fruit Tarts
- 6
- 7
Bake the Tart Shells
Roll out the dough and cut into small circles. Press into mini tart pans and bake at 350°F (175°C) for 15 minutes or until golden.
- 8
Prepare the Cream Filling
In a bowl, beat cream cheese and confectioners' sugar until smooth. Fill the cooled tart shells with the cream mixture.
- 9
Top with Fresh Fruit
Arrange mixed fresh fruit on top of the cream filling in each tart.
Mini Cheesecakes
- 10
Prepare the Crust
Combine graham cracker crumbs and melted butter. Press the mixture into the bottom of mini cheesecake pans.
- 11
Make the Cheesecake Filling
In a bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla extract, mixing well.
- 12
Bake the Cheesecakes
Pour the filling over the crusts and bake at 325°F (160°C) for 20-25 minutes until set. Allow to cool.
- 13
Add the Sour Cream Topping
Spread sour cream over the top of each cheesecake and return to the oven for an additional 10 minutes.
