Apricot tarts with honey cream
1 1/2 x 200g packets shortbread biscuits
3/4 teaspoon ground cinnamon
100g butter, melted
1 1/2 cups thickened cream
2 tablespoons honey
4 large (400g) fresh apricots, each cut into 6 wedges
Icing sugar mixture, to dust
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Grease eight 2cm-deep, 10cm (base) round loose-based fluted flan tins. Process biscuits and 1/4 teaspoon cinnamon until mixture resembles fine breadcrumbs. Add butter.
Process to combine. Divide mixture evenly between prepared tins. Using the back of a spoon, press mixture over base and sides of tins. Cover with plastic wrap. Refrigerate for 30 minutes or until firm.
Using an electric mixer, beat cream, honey and remaining cinnamon until soft peaks form.
Carefully remove biscuit cases from tins. Divide cream mixture between cases. Top with apricot wedges. Dust with icing sugar. Serve.