Divine Sweet Party Platter with the most decadent fillings. Six different fillings – 80 sweet treats in 90 minutes .Arrive with a platter and not only a plate !

Images and some text updated December 2020

Ready-made shells with the following fillings for the Sweet Party Platter:

Caramel Condensed Milk with coconut and cherry toppings
Dark Chocolate Mousse with whipped cream
Peppermint Crisp
White Chocolate Mousse with drizzled dark chocolate and sliced strawberries
Lemon Meringues – very zesty
Milktart (no-bake) with cinnamon topping

We have a baking supply store not even 5 minutes away. Normally I like to make my own pastries/shells, but now and then I need to have some snacks ready in a flash.

That is where this store comes in so handy. They get freshly baked shells (about an inch in diameter), sold in packets of 100, regularly.

What is so great about these shells ?

They can be frozen and when needed, you need only take them from the freezer and thaw at room temperature for an hour or two. Do check with your supplier though if using ready to fill baked shells.

The freshness is still there, as long as you’ve put them in the freezer as soon as possible after purchase. I usually do not freeze them, because I know I’ll use most of these little gems on the same day.

Sweet Party Platter is normally the first sweet treats to go as it contains a lot of different, tiny bites of delight.

Full list of ingredients required for 80 treats on the Sweet Party Platter:

1 can (of a 397 grams) Caramel Condensed Milk ( 14 oz )
8 Red Glace Cherries, halved
1 t Dessicated Coconut
Little less than 2 cups Full Cream Milk
37.5 grams Dark Chocolate ( 1.3 oz )
1 t Cocoa Powder
3 Eggs
5 t Sugar
1/2 t Unflavored Gelatin
2 1/2 t Cold Water
4 Drops Vanilla Essence
2 TB Fresh Cream, ( whipping cream )
Small Peppermint Crisp Chocolate Bar, or Mint Sprinkles
1/2 box (75 grams) White Chocolate Mousse Mix, ( 2.6 oz )
2 Fresh Strawberries
1/2 can (of a 397 grams) Sweetened Condensed Milk, ( 7 oz )
2 TB Lemon Juice
Salt
Pinch Cream of Tartar
1 TB + 1 t Caster Sugar, ( Superfine Sugar )
4 t Cornflour, ( Cornstarch )
1 1/2 TB Unsalted Butter
80 Ready to fill baked mini pie Shells

TIP: Have all your ingredients on hand and it will be finished in 90 minutes. The ingredients above may seem like small quantities, however that is for 6 different fillings.

Some of the fillings I have used for years in larger tarts with proper crusts and the works. However, as you will see I use a few short-cuts as well – that is the point for today’s post. Quick, easy and very tasty.

Full recipes to follow – keep scrolling to each individual recipe

~~ Quick PIN Link ~~

More Sweet Treat recipes you might like:

90 Minute Sweet Party Platter

Recipes for baked shell fillings:

Caramel Condensed Milk with Coconut or Cherry Topping (15 filled shells)

INGREDIENTS:
3/4 can (of 397g) Caramel Condensed Milk, (10.5 oz)
Red Cherries and/or Coconut, to decorate
15 Ready-made shells

DIRECTIONS:
1.) Pour the Caramel condensed milk into a small bowl and just mix slightly with a fork until smooth.
2.) Fill the shells either by using a piping bag or a teaspoon
3.) Top with Cherries or Coconut and place in the fridge till ready to serve!

(Agreed – this is a no-brainer, but an extra idea for a nice mixed platter)

Dark Chocolate Mousse with Whipped Cream (10 filled shells)

INGREDIENTS:
1/4 cup (60ml) Full Cream Milk
12.5g Dark Chocolate, (0.5 oz)
1 t (5ml) Cocoa Powder
1 Egg, separated
2 TB Sugar
1/2 t Unflavored Gelatin
2.5 t Cold Water
2 Drops of Vanilla Essence
2 TB Fresh Cream, Whipped
10 Ready-made shells

DIRECTIONS:
1.) Pour the Milk, Dark chocolate chips and Cocoa into a small saucepan – Heat, while stirring continuously, till the chocolate is melted.
2.) Whisk the Egg yellow in a small bowl – From the chocolate mixture, add spoon by spoon to the egg, ensuring the egg heats slowly – Stir the egg mixture into the chocolate mixture in the saucepan, stirring all the time (about 2 minutes), until the mixture has thickened. Do not boil the mixture. Remove from heat.
3.) Sprinkle the Gelatin over the cold water, wait till softened, 1 – 2 minutes. Add the Gelatin to the Milk mixture, stir until Gelatin is dissolved. Now add the Vanilla and mix.
4.)Fill the shells with a teaspoon – Whisk the Egg white until stiff, fold he Whipped cream in and decorate. Place in the fridge till set (5 – 10 minutes) or till ready to serve

(This mousse sets fairly quickly as it is only a small amount per shell, therefore you need only wait a minute or two before decorating with the Whipped cream)

Peppermint Crisp Filling (15 filled shells)

INGREDIENTS:
1/2 cup (125ml) Fresh Cream
1/4 can (of 397g) Caramel Condensed Milk, (3.5 oz)
Small Peppermint Crisp Bar, or Peppermint sprinkles
15 Ready-made Shells

DIRECTIONS:
1.) Beat the Fresh cream until stiff. Fold in the Caramel Condensed Milk.
2.) Fill the shells (teaspoon works best)
3.) Grate the Peppermint Crisp and sprinkle over the mixture – Refrigerate (10 – 15 minutes) or until ready to serve.

White Chocolate Mousse drizzled with Dark Chocolate and sliced Strawberries (15 filled shells)

INGREDIENTS:
1/2 box (of 150g) Moirs White Chocolate Mousse, (2.6 oz)
100 ml Full Cream Milk, (3.38 fl oz)
25g Dark Chocolate, (0.88 oz)
2 Fresh Strawberries, sliced
15 Ready-made Shells

DIRECTIONS:
1.) Pour the Mousse into a medium bowl – Add the Milk and beat on low for 30 seconds. Scrape the sides and bottom and beat on high for another 2 minutes.
2.) Fill the shells (teaspoon works well, but you can use a piping bag)
3.) Melt the Dark chocolate (use your own preferred way – I use the microwave, 30 seconds, stir, and another 30 seconds, should be smooth and runny) – Drizzle over the Mousse and decorate with sliced Strawberries.
4.) Refrigerate until ready to serve – will set in 3 – 5 minutes.

Lemon Meringues (filled 10 shells)

INGREDIENTS:
1/4 can (of 397g) Sweetened Condensed Milk, (3.5 oz)
2 TB Lemon Juice (according to your preference, I like real zesty, so I used and additional 2 teaspoonfuls)
Tiny pinch Salt
1 Egg, separated
Tiny pinch Cream of Tartar
1 TB + 1 t Caster Sugar, (Superfine Sugar)
10 Ready-made Shells

DIRECTIONS:
1.) Pre-heat your oven to 180 deg C (350 deg F).
2.) Beat the Condensed Milk, Lemon juice and Salt together with the Egg yolk and fill the shells, almost to the top.
3.) Using clean beaters, beat the Egg white and the Cream of tartar until stiff. Add the Caster sugar slowly while beating. Spoon or pipe the meringue mixture over the filling.
4.) Bake 10 – 15 minutes or until light brown. Remove from oven and cool on wire-rack.

Refrigerate until ready to serve or it can be served as soon as cool.

Milktarts (no-bake) with Cinnamon (filled 15 shells)

INGREDIENTS:
1/4 can (of 397g) Sweetened Condensed Milk, (3.5 oz)
2/3 cup Full Cream Milk
2 TB + 2 t Full Cream Milk, additional
4 t Cornflour, (Cornstarch)
Tiny pinch Salt
1 Egg, beaten in a small bowl
2 Drops Vanilla Essence
1 1/2 t Unsalted Butter
15 Ready-made Shells

DIRECTIONS:
1.) Stir the Condensed milk and the 2/3 cup Milk in a saucepan over low heat – bring to simmer.
2.) Mix the 40ml Milk with the Cornflour and add to the simmering Condensed milk mixture. Stir continuously until thick. Remove from the heat.
3.) Add spoonfuls of the mixture to the beaten egg to increase heat in the egg slowly.
4.) Pour the Egg mixture to the thickened Milk mixture, whilst stirring all the time. Return to heat and cook slowly until it resembles a thick custard. (3 – 5 minutes). Remove from heat.
5.)Add Butter and the Vanilla.
6.) Spoon into shells while still warm (this start to set quickly as well) – Dust with Cinnamon.

Refrigerate 15 – 20 minutes or until ready to serve.