a trio of mini tartlets

Why have one dessert when you can have 3? Especially when they’re only small… Excellent for those with commitment issues. 😉
So last time I had a friend round for dinner, I decided not to confine myself to merely one pudding choice, but to diversify into:
1. Banoffee Pie
2. Cheats’ Greek Yoghurt Cheesecake
3. Peanut butter Cheesecake-Pie-Thing
These are just guidelines based on what I had in the fridge to use up – biscuit bases are your friends, and can be topped with a lot of different things. It helped (and indeed, I wouldn’t have done (1) without) having a jar of caramel sauce in the fridge already, leftover from the last time I made salted caramel tarts. Something else that I’d have done if I had had cream would probably have been to make ganache, or chocolate mousse-pie… basically the world is your oyster. For (2) and (3) I’d make them the night or morning before you intend to serve them to give them time to stiffen up.

These make 2 of each (well, they did in my moulds), so 6 mini tartlets in total, and I’d like to think they aren’t too bad for you. I mean, there’s fruit and protein, so that makes them positively healthy, right?

biscuit base
6 digestives, bashed up with a rolling pin
35g of butter (half the weight of the digestives)
1/2 tsp cinnamon

1. Place all ingredients in bowl in microwave then alternate heating and stirring until the melted butter is evenly distributed.
2. Press into whatever moulds you are using (mine were about 2 inches, I think, and took 1 tbsp each of the mixture) using the bottom of an appropriately-sized glass. Tip: if a silicone mould, place on top of a rigid baking tray so you can transport without breaking.
3. Place in fridge while making toppings.

banoffee pie topping
1.5 tbsp caramel, if necessary heated slightly so that it’s spreadable
Few rings of a banana (eat or freeze the rest of it)
Whipped cream (or squirty cream) (optional) and chocolate shavings to serve

1. Shortly before you are ready to serve, spread caramel evenly onto 2 of the biscuit bases. Top with banana slices, then cream and chocolate shavings. Obviously, whipped cream is far superior but squirty cream is just fine if you’re doing this on the basis of using what’s in your fridge!

Greek yoghurt cheesecake topping
1/2 cup Greek yoghurt
2 tsp white sugar
1/2 tsp cornflour
1/2 tsp vanilla
berries, to top

1. Whisk the sugar and cornflour together (this is to mimic instant pudding mix).
2. Stir this into the Greek yoghurt, then stir in the vanilla. Do it slowly so the yoghurt doesn’t deflate.
3. Spoon evenly onto 2 of the biscuit bases and refrigerate for several hours. Top with berries before serving.

peanut butter cheesecake topping
1.5 tbsp peanut butter
1.5 tbsp cream cheese
2 tsp milk
1/4 cup (4 tbsp) icing sugar
1 tsp nutella (optional)

1. Whisk the peanut butter, cream cheese, and milk with a fork.
2. Once combined, add in the icing sugar and whisk to remove lumps. If desired, swirl in the nutella.
3. Spoon evenly over 2 biscuit bases and refrigerate for several hours.