Orange and Blackberry Cream Tarts

Small biscuit-crumb tart shells filled with sweetened cream cheese and topped with orange slices and blackberries. No oven needed.

Makes 6 small tarts · Prep 25 min · Chill 1 hour 30 min

Ingredients

• 200 g graham crackers or digestive biscuits, crushed
• 90 g butter, melted
• 250 g cream cheese
• 120 ml whipping cream
• 40 g icing sugar
• 1 teaspoon vanilla extract
• 2 oranges, peeled and sliced
• 1 cup blackberries
• Rosemary sprigs to decorate

Method

1. Mix the crumbs with the butter and press into six small tart tins. Chill for 30 minutes.
2. Beat the cream cheese, cream, icing sugar and vanilla until thick.
3. Spoon the filling into the shells and smooth the tops.
4. Top with orange slices and blackberries and chill for an hour before serving.

Pressing the buttered crumbs into the tins.

Tips

• Use tins with removable bases so the tarts lift out cleanly.
• The filled shells keep for a day in the fridge; add the fruit just before serving.