Go Back
Rows of miniature desserts on a white table.

Easy Mini Desserts For An Afternoon Tea Party

Linda Feller
What is afternoon tea without a few adorable mini desserts? With a little time and creativity, you can reinvent store-bought items into beautiful little desserts for a special occasion tea. 
Print Recipe Pin Recipe Save
Course.Dessert

Ingredients

Individual Bread Puddings with Caramel Sauce (Makes 4)

  • 1 tablespoon unsalted butter, for greasing ramekins
  • 4 slices fruited bread, diced (like cinnamon raisin or cranberry-nut)
  • 1 cup milk
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 6 soft caramel candies
  • 1 teaspoon water, or whiskey
  • 1 tablespoon heavy cream, half & half or milk

Sea Salt + Chocolate Waffle Cookies (Makes 4)

  • 4 waffle cookies, like stroopwafels or butter crisps
  • 2 squares chocolate candy bar
  • flaky sea salt, like Maldon

Raspberry-Marmalade Mini Tarts (Makes 14)

  • 1 refrigerated pie crust
  • 1 cup orange marmalade
  • 14 fresh raspberries
  • 1 teaspoon brandy, optional

Instructions

Individual Bread Puddings with Caramel Sauce

  • Preheat oven to 375°. Toast and cool, or leave bread cubes out overnight to allow them to dry out. Lightly grease four ramekins with butter. Divide the bread cubes between them. Combine milk, brown sugar, cinnamon, vanilla and eggs in a bowl or measuring cup. Pour the custard over the bread but leave a little space at the top. Gently press the cubes down into the custard to submerge and let them rest for about 10 minutes to get fully saturated. Place on a sheet pan and bake for 30 minutes.
  • Unwrap 6 caramels and place them in a microwave safe bowl. Add 1 tsp of water (or whiskey) and microwave on high for 30 seconds. Add a scant 1 tbsp of heavy cream, half & half or milk and stir until smooth and creamy. Pour some sauce over each mini bread pudding.

Sea Salt + Chocolate Waffle Cookies

  • Break apart 2 squares of the chocolate bar into a microwave safe bowl. Microwave on high for 30 seconds. Stir and cook an additional 30 seconds. Stir until the chocolate is completely melted and smooth. Place 4 cookies on a work surface or some wax/parchment paper. Using a spoon, drizzle the melted chocolate across the cookies. Immediately sprinkle with flaky sea salt. Allow the chocolate to set up for at least 30 minutes on the counter.

Raspberry-Marmalade Mini Tarts

  • Preheat oven to 375°. Unfurl one pie crust. Using a 2½" round cutter, cut 14 circles from the dough. Carefully place each circle into a mini muffin tin and gently push to the sides. Prick the bottoms with a fork. Fill each case ¾ full with marmalade, then press a fresh raspberry into the center. Bake for 20-25 minutes.
  • Optional glaze: microwave 1 tbsp of marmalade + 1 tsp brandy (or water) for 15 seconds. Give it a good stir. Using a spoon or pastry brush, glaze the tops of the tarts.

Notes

Individual bread puddings:
  • I used 4-ounce ramekins, but custard cups or muffin tins can be used as well. Bake times may need to be adjusted slightly (either up or down) depending on the container you choose.
  • Whether using ramekins or a muffin tin, place them on a sheet pan in case any custard spills over during baking.
Sea salt + chocolate waffle cookies: Instead of flaky sea salt, you could stud the chocolate drizzle with chopped dried fruit, crystallized ginger or crushed nuts.
Raspberry-marmalade mini tarts: If the tart cases become too pliable or warm after placing them in the mini muffin tin, pop the tin in the fridge for about 15 minutes before filling and baking.
Keywords.microwave, oven, semi-homemade, vegetarian
Did You Make This Recipe?Be sure to share a comment below!