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a trio of easy mini desserts

Easy Mini Desserts for Tea Time

5 from 2 votes
What is afternoon tea without a few easy mini desserts? I head back to Trader Joe’s for ingredients to assemble simple + delicious sweet treats!
Course: Dessert
Keyword: Brunch, Dessert, Party Food
Author: Sip + Sanity | Linda Feller

Ingredients

Cranberry, Raisin + Pecan Bread Pudding with Fleur de Sel Caramel Sauce (Makes 4)

  • 1 tbsp unsalted butter for greasing ramekins
  • 4 slices TJ's Cranberry, Raising & Pecan Batard diced
  • 1 cup milk
  • ¼ cup brown sugar
  • ½ tsp cinnamon
  • ½ tsp vanilla extract
  • 2 large eggs lightly beaten
  • 6 TJ's Fleur de Sel Caramels
  • 1 tsp water or whiskey
  • 1 tbsp heavy cream half & half or milk

Sea Salt + Belgian Chocolate Waffle Cookies (Makes 4)

  • 4 TJ's Belgian Butter Waffle Cookies
  • 2 squares TJ's Organic 72% Cacao Belgian Dark Chocolate Bar
  • flaky sea salt like Maldon

Raspberry-Marmalade Mini Tarts (Makes 14)

  • 1 TJ's Pie Crust defrosted
  • 1 cup TJ's Seville Orange Marmalade
  • fresh raspberries
  • 1 tsp brandy optional

Instructions

Cranberry, Raisin + Pecan Bread Pudding with Fleur de Sel 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 + Belgian Chocolate Waffle Cookies

  • Break apart 2 squares of the belgian 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 defrosted 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.