How to Make Mini Desserts

Almost any dessert can be "mini-fied."

There's an old saying, "Great things come in small packages." In the case of sweet treats, this couldn't be more true. Diminutive versions of their larger counterparts, mini desserts are perfect for party buffets, bake sales or if you just want to enjoy a rich dessert without a tremendous amount of fat and calories. And here's the bonus: They're so small you can have one of each.

Things You'll Need

• Butter
• Flour
• Premade pie crusts
• Round cookie cutter
• Mini muffin pans
• Jars lemon curd
• Cans cherry pie filling
• Canned whipped cream
• Fresh fruit
• 1/2 stick butter
• Plain chocolate or vanilla cookies
• Bowl
• Pestle
• Small freezer-safe ramekins
• Ice cream (your choice)
• Spoon
• Milk, white or dark chocolate chips
• Maraschino cherries

Instructions

Mini Fruit Pies

1. Grease your mini muffin pans well with butter and a light dusting of flour.

2. 

   Press a round cookie cutter into your premade pie crusts and cut enough mini pie crusts to line the bottom and sides of each cup in your mini muffin tins. Note: The cookie cutter must be the same approximate size as the cups in the muffin tins.

3. Bake your mini pie crusts according to the directions on the package. Since the crusts are smaller, you may need to remove them sooner than indicated, so watch closely and remove them when they turn golden brown.

4. Allow the mini pie crusts to cool for 15 minutes. Remove them from the pans, place them on a cooling rack and let them cool completely before filling them.

5. 

   Fill each mini pie crust with lemon curd or cherry pie filling. Squirt a dollop of whipped cream on top of your mini pies and finish each one with a few fresh berries or slices of fresh fruit. Cover and refrigerate until ready to serve.

Mini Ice Cream Cakes

1. 

   Pour a bag of plain chocolate or vanilla cookies into a bowl. Using a pestle, crush them into fine crumbs.

2. Melt 1/2 cup butter in the microwave. Pour the butter, a little at a time, into the crushed cookies, mixing as you pour. Stop adding butter when the cookie crumbs are just moist enough to hold together and form solid balls.

3. Line the bottom of each ramekin with a 1/4-inch layer of the cookie/butter mixture. Press it down firmly to form a solid first layer.

4. 

   Spoon a layer of ice cream on top of the cookie crumbs. Use the back of a spoon to smooth the ice cream down, creating a flat surface for the next layer. Leave a tiny bit of space for the next layer (approximately 1/8 inch). Place the ramekins in the freezer for 30 minutes.

5. Pour a bag of candy chips (milk, dark or white chocolate) into a bowl and heat in the microwave on high for 30 seconds. Stir the chocolate and heat for another 30 seconds. Repeat until the chocolate is melted and smooth.

6. Remove the ramekins from the freezer. Working quickly, top each ice cream dessert with the melted chocolate, filling the ramekins all the way to the top. Finish each with a maraschino cherry or a drizzle of a different chocolate.

7. 

   Place the ramekins back in the freezer for at least 30 minutes to allow the chocolate to harden. Keep frozen until ready to serve.

Tips & Warnings

• Do not prepare these desserts too far in advance. Store them for no longer than two days prior to serving. The mini fruit pies are extremely versatile. Substitute any type of curd or pie filling and top with nuts, candy chips or fudge sauce.

References

• Mini Fruit Tarts
• Mini Ice Cream Cakes

Resources

• Joy of Baking
• Hershey's Kitchen: Chocolate and Dessert Recipes
• iFood: Mini Dessert Recipes and Videos