Mikado mini tarts

Mikado mini tarts

Ingredients for 4 serving

For the crust:
100 g butter
1 pack of Mikado milk chocolate sticks
50 g ladyfingers
50 g rusk


For the filling:
Juice of ½ lemon
2 cups of fresh cheese from sheep´s milk
2 cups of curd from sheep´s milk
1 pinch of cinnamon
1 pinch of cardamom

½ vanilla pod
40 g sugar
4 sheets of gelatine


For the caramellsauce:
120 g sugar
200 g heavy cream
20 g butter
½ tsp sea salt


For the decoration:
berries (strawberries, ....)

1 cup of apricots filled with fresh cheese
6-9 Mikado chocolate sticks




Melt the butter and let cool. In the meantime, roughly crumble Mikado sticks, ladyfingers and rusk. Place in a freezer bag and crush into fine crumbs with a rolling pin. Mix butter and crumbs until well blended. Press mixture into ungreased dessert rings about 10 cm in diameter.

For the filling, squeeze lemon to get the juice. Take fresh sheep’s milk cheese from packet, drain, place in a bowl and add sheep’s milk curd cheese, cinnamon, cardamom, the pulp scraped out of the vanilla pod, lemon juice and sugar. Briefly mix with a hand blender until combined.

Soak gelatine in cold water for 5 minutes. Remove from water, squeeze well and dissolve in a saucepan over low heat. Remove from heat, add 3 tablespoons of the cream cheese mixture and mix well. Slowly add the rest of the mixture, whisking continuously, until completely combined. Pour into dessert rings and smooth out. Chill in the refrigerator for at least 1 hour.

In the meantime, prepare the caramel sauce. Caramelise 120 g sugar in a saucepan. Add heavy cream, butter and sea salt and, stirring frequently, allow to come up to a simmer. Keep on medium-high heat and stir frequently until the sauce begins to thicken to a syrup-like consistency. Don’t let it simmer too long, because the sauce continues to thicken as it cools. Remove from heat and leave to cool. 


To serve, remove tarts from dessert rings, pour over the caramel sauce and decorate with berries and Mikado sticks. If you like, add a few lavender or rosemary sprigs.


Preparation time:  60 min.
Level of difficulty: easy


Enjoy! :-) 



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