mini tart cups

These mini tart cups are so cute and easy.  They are the perfect snack size, and can be made in so many flavors and varieties!  All you need is any sugar cookie, cracker, or shortbread dough that can be rolled out.  I used a biscuit cutter with a scalloped edge because it makes the tart edges prettier.

Gather up your favorite dough recipe (that can be rolled out), a muffin tin, and a biscuit cutter slightly bigger than the muffin tin base.

Roll out your dough fairly thin because it will puff up a bit when it bakes, and you want plenty of room for tart filling!  I should have rolled this batch a bit thinner, but they still worked fine.  Just don't roll your dough CRAZY thin, because you want the tart crust sturdy enough to support the weight of your filling.

Use your biscuit cutter and cut out the dough in slightly bigger circles than the bottom of the muffin tin openings.  Spray the muffin tin well with cooking spray before you lightly press the dough in and they'll pop out easily after they're baked.  Grab a fork and poke 3-4 times on the tart bottoms to prevent them from puffing up too much.

I baked this batch for 18 minutes, then let them sit for about 2 minutes before I removed the tart cups to a wire rack to cool completely.

You can easily make these a day before you need them if you store them in a cool dry place.  I made these ahead of time, and I made the custard filling the day before as well.  I piped the custard into the cups right before I needed them and topped them with strawberries and blueberries.  So easy!  I love these tarts.  They taste yummy (seriously, I need an intervention to stop eating them all!), they were really easy, you can make them in advance, and they look super fancy.

Tarts are great for parties because you can just grab them and you don't need a fork or even a plate.  I love grab and go foods!  I've already got a bunch of tart variations I want to make too.  One the top of my list?

• shortbread cup + chocolate pudding + whipped cream dollop
• graham cracker cup + chocolate ganache or pudding + toasted marshmallow
• chocolate sugar cookie cup + strawberry Greek yogurt
• sugar cookie cup + strawberries + whipped cream dollop
• peanut butter cookie cup + Reese's peanut butter cup

mini tart cups

ingredients:

• 2 cups AP flour
• 2 tbsp sugar
• 1 tsp salt
• 1/2 butter, cut into small pieces
• 1 egg
• 3 tsp milk

directions:

1. In a food processor, blend the flour, sugar, salt, and butter until it resembles coarse sand.   Pulse in the egg, then add in the milk and pulse until the dough comes together.
2. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 350 degrees F.  Flour you counter and roll on the dough fairly thin.  Use a biscuit cutter slightly larger than the muffin tin base and cut out your dough.  Gently press into the greased muffin tin and lightly stab 3-4 times with a fork.
4. Bake for 18 minutes, until the edges are lightly golden.  Remove from the oven and let sit for 2 minutes before removing the cups onto a wire rack to cool completely.
5. Once cooled, fill cups and serve, or set unfilled cups aside in airtight container in a cool dry area.  Cups can always be filled and served the next day.  Once filled try to consume the cups within 3 days or the cups will start becoming soggy on the inside.

no bake chocolate cheesecake mousse

Let's just say I'm glad this mousse is served in 4 individual cups, because otherwise I'd want to eat it all in one sitting.  I would die from richness and sugar, but it might be worth it.

 This is a great dessert to make ahead if you have company, or if you want to have dessert planned out for yourself for 4 days!  Not that I would do that...

This really is an awesome dessert though.  It's pretty darn quick to make (not counting chill time), its easy to make, and it requires only a tiny amount of ingredients.

You can change it up too.  Sometimes Jeff prefers classic cheesecake mousse, which involves cancelling the last tablespoon of whipping cream and the cocoa powder.

You could also make a fruit topping over the top, or add in a different flavor extract.  Lemon, mint, I could go on.

Also, Jeff loves his mousse semi-frozen.  He sticks his in the freezer for about 30 minutes before eating.

recipe adapted from Cooking Classy

no bake chocolate cheesecake mousse
serves 4
Total time: 2 hours 20 minutes

ingredients:


mousse:

• 8 oz. cream cheese
• 2/3 cup powdered sugar
• 2 tablespoons cocoa powder
• 2/3 cup + 1 tablespoon heavy whipping cream
• 1/2 tsp corn syrup
• 1 tsp vanilla extract

crust:

• 1 package graham crackers (about 8), crushed
• 1 tbsp packed brown sugar
• 1/4 cup melted coconut oil

directions:

1. In a medium bowl use a hand mixer  on high speed to whip the heavy whipping cream until soft peaks form.  Add in the corn syrup and whip again until stiff peaks form.  Set aside.
2. In a stand mixer with a whisk attachment whisk the cream cheese for about 3 minutes, until fluffy and light.  Add in the powdered sugar, cocoa powder, and vanilla.  Whisk until well mixed.  
3. Mix in the whipped cream mixture in two batches, until just combined. Set aside.
4. Put the graham crackers in a sealed freezer bag and crush with your fists, a mallet, etc.
5. Add the brown sugar into the bag and shake to combine.
6. Pour in the coconut oil and seal the bag.  Massage with your fingers to mix well.  
7. Divide the crust into 4 cups or small bowls and pack down with your fingers, a large spoon, etc.
8. Pour the mousse evenly into the 4 cups and refrigerate for at least 2 hours, up to a few days.  Enjoy!