Mini Berry Tarts

This is a great, quick little dessert. If you can't find speculoos (delicious French/Belgian cookies that taste like a mix between a graham cracker and a ginger snap) you can use graham crackers, or ginger snaps. The crust with the speculoos and browned butter is delicious, and perfect with the tart berries and slightly sweet whipped cream. 

Serves 2

Ingredients:

Berries

About 1 cup mixed berries

3/4 tsp sugar

1/4 tsp vanilla

squeeze of lemon

Tart

6 speculoos cookies

1 tbsp butter

1/4 tsp sugar

Whipped Cream

1/2 cup heavy cream

1 tbsp powdered sugar

1/4 tsp vanilla

Directions:

Preheat the oven to 350. Toss the berries with sugar, vanilla, and lemon and let sit.

Meanwhile, brown the butter. (It should just start to brown and smell nutty.)

Puree the cookies with the sugar. Add the butter and puree. It should look like damp sand.

Pack the mix into the bottom of two ramekins. 

Bake for 10 minutes to set the crust. Make the whipped cream: whip the cream until stiff peaks form. Quickly whip in sugar and vanilla. 

Spoon the berry mixture into the ramekins and top with whipped cream.