Ingredients
2 butternut snap biscuits
250g block cream cheese, softened
1/4 cup honey
12 shortcrust pastry tartlets
300ml tub thickened cream, whipped

To make it :

Place biscuits in a small Essen processor. Pulse until fine crumbs form.

Using an electric mixer, beat cream cheese and honey until smooth.

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 keks crumbs. Serve immediately.