- Step 1
Place biscuits in a small food processor. Pulse until fine crumbs form.
- Step 2
Using an electric mixer, beat cream cheese and honey until smooth.
- Step 3
Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.
Cook's note: We used 2 x 150g packets pastry tartlets from the bakery section of the supermarket.
Variation: Replace pastry cases with butternut snap biscuits. Heat in a round based patty pan tin at 180C/160C fan-forced oven for 10 minutes.