Mini No-Bake Vanilla Swirl Tartlets

0 0 votes

Recipe Rating

Place the crushed digestive biscuits in a medium bowl and add the melted butter and honey. Mix until the mixture resembles wet sand and holds together when pressed.
Take a silicone mini swirl mold and press about 1 tablespoon of the biscuit mixture firmly into each cavity, creating a tartlet base. Place in the refrigerator for 15 minutes to firm up.
Meanwhile, place the chopped white chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the white chocolate and let sit for 1 minute, then stir until smooth and completely melted.
Add the softened cream cheese and vanilla extract to the white chocolate mixture and whisk until smooth and creamy.
Remove the mold from the refrigerator. Carefully spoon the white chocolate mixture into each cavity, filling to the top. Tap the mold gently on the counter to remove any air bubbles.
Sprinkle a few poppy seeds in the center of each tartlet for decoration.
Refrigerate for at least 2 hours or until completely set.
Once set, carefully push from the bottom of each cavity to release the tartlets from the mold.
Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 3 days.