#mini cakes

[toyastales]

Peanut Butter Caramel Mini Cheesecakes

[sweetoothgirl]

How to make mini cakes

[heartnosekid]

mini halloween cakes 👻🎃 by _kassycakes_ on ig

[pinkfairiesteaparty]

[foodshowxyz]

Lavender Honey Tarts with Lemon Ricotta Filling 🍋🌿

Ingredients:

For the Crust:

• 1 1/2 cups all-purpose flour 🍞

• 1/2 cup powdered sugar 🍚

• 1/2 cup unsalted butter, cold and cubed 🧈

• 1 large egg yolk 🥚

• 2-3 tbsp cold water 💧

For the Lemon Ricotta Filling:

• 1 cup ricotta cheese 🧀

• 1/2 cup cream cheese 🧀

• 1/4 cup honey 🍯

• Zest of 1 lemon 🍋

• Juice of 1 lemon 🍋

• 1 tsp vanilla extract 🍦

• 2 large eggs 🥚

For the Lavender Honey Glaze:

• 1/4 cup honey 🍯

• 2 tbsp water 💧

• 1 tsp dried culinary lavender 🌿

For Garnish:

• Fresh lavender sprigs 🌿

• Extra honey drizzle 🍯

Instructions:

1. Prepare the Crust:

• In a food processor, combine the flour and powdered sugar.

• Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

• Add the egg yolk and cold water, pulsing until the dough comes together.

• Press the dough into tart pans and chill for 30 minutes.

2. Bake the Crust:

• Preheat the oven to 350°F (175°C).

• Prick the crust with a fork and line with parchment paper and pie weights.

• Bake for 15 minutes, remove weights and bake for another 10 minutes until golden brown. Cool completely.

3. Prepare the Filling:

• In a mixing bowl, combine ricotta cheese, cream cheese, honey, lemon zest, lemon juice, and vanilla extract. Mix until smooth.

• Add the eggs one at a time, mixing well after each addition.

• Pour the filling into the cooled tart crusts.

4. Bake the Tarts:

• Bake the filled tarts at 350°F (175°C) for 20-25 minutes, until the filling is set and slightly golden on top.

• Allow the tarts to cool completely.

5. Prepare the Lavender Honey Glaze:

• In a small saucepan, combine honey, water, and dried lavender.

• Heat over low heat until the honey is melted and the lavender is fragrant. Strain out the lavender pieces.

6. Glaze and Garnish:

• Brush the cooled tarts with the lavender honey glaze.

• Garnish with fresh lavender sprigs and an extra drizzle of honey.

7. Serve:

• Serve the tarts chilled or at room temperature.

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