20 Delicious Afternoon Tea Recipes You Can Make Today

Transform your kitchen into a charming British tearoom with these delightful afternoon tea recipes. From delicate pastries to savory bites, these treats bring authentic elegance to any gathering.

Each recipe captures the traditional spirit of afternoon tea while being simple enough for home cooks to master beautifully.

01. Almond Battenberg Cake with Marzipan

This stunning checkered cake wrapped in sweet marzipan creates the perfect centerpiece for your tea table. The almond flavor throughout makes every bite absolutely heavenly.

Ingredients:

• 1 cup butter, softened at room temperature
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup all-purpose flour, sifted
• 1 teaspoon almond extract
• 3 drops pink food coloring
• ½ cup apricot jam, warmed
• 1 pound marzipan, rolled thin

How To Make Almond Battenberg Cake with Marzipan

1. Preheat your oven to 350°F and line an 8-inch square pan with parchment paper, creating a divider down the middle. Cream the softened butter and sugar together until light and fluffy, about 4 minutes with an electric mixer. Beat in eggs one at a time, then mix in flour and almond extract until just combined.

2. Divide the batter in half and add pink food coloring to one portion, mixing until you get a lovely pink color. Pour the plain batter on one side of your divided pan and the pink batter on the other side. Bake for 25-30 minutes until a toothpick comes out clean and the tops spring back when touched.

3. Let the cakes cool completely, then cut each rectangle in half lengthwise to create four long strips. Brush the warmed apricot jam on all sides of each strip, then arrange them in a checkerboard pattern with alternating colors. The jam acts like glue to hold everything together perfectly.

4. Brush the entire outside with more jam, then carefully wrap the rolled marzipan around the cake, pressing gently to seal. Trim any excess marzipan and place seam-side down on a serving plate. Let it sit for an hour before slicing to help everything set beautifully.

02. Cream-Filled Profiteroles with Chocolate

These airy pastry puffs filled with fresh cream and drizzled with chocolate make guests feel truly special. The light texture melts in your mouth with each delicious bite.

Ingredients:

• 1 cup water
• ½ cup butter, cubed
• 1 cup all-purpose flour
• 4 large eggs, at room temperature
• 2 cups heavy cream, cold
• 3 tablespoons powdered sugar
• 6 ounces dark chocolate, chopped
• ½ cup heavy cream for ganache

How To Make Cream-Filled Profiteroles with Chocolate

1. Preheat your oven to 400°F and line a baking sheet with parchment paper. In a medium saucepan, bring water and butter to a rolling boil, then remove from heat and quickly stir in all the flour at once. Return to low heat and stir constantly for 2 minutes until the mixture pulls away from the sides and forms a smooth ball.

2. Transfer the hot mixture to a bowl and let it cool for 5 minutes, then beat in eggs one at a time until the dough is smooth and shiny. Drop rounded tablespoons of dough onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 25-30 minutes until golden brown and puffed up beautifully.

3. While the puffs cool completely, whip the cold cream with powdered sugar until soft peaks form. For the ganache, heat ½ cup cream until just simmering, then pour over chopped chocolate and let sit for 2 minutes before stirring until smooth and glossy.

4. Cut each cooled puff in half and fill with whipped cream, then replace the tops gently. Drizzle or dip each profiterole in the warm chocolate ganache and serve immediately while the chocolate is still shiny and beautiful.

03. Classic Victoria Sponge with Jam and Cream

This timeless British cake layers fluffy sponge with sweet raspberry jam and fresh cream. It’s the crown jewel of any proper afternoon tea spread.

Ingredients:

• 1 cup butter, softened
• 1 cup granulated sugar
• 4 large eggs, at room temperature
• 1 cup self-rising flour, sifted
• 2 tablespoons milk, warmed
• 1 teaspoon vanilla extract
• ½ cup raspberry jam
• 1 cup heavy cream, whipped
• Powdered sugar for dusting

How To Make Classic Victoria Sponge with Jam and Cream

1. Preheat your oven to 350°F and grease two 8-inch round cake pans, then line the bottoms with parchment paper. Cream butter and sugar together until pale and fluffy, about 5 minutes, then beat in eggs one at a time followed by vanilla extract. The mixture should look smooth and light in color.

2. Gently fold in the sifted flour with a large spoon, being careful not to overmix, then stir in the warm milk until just combined. Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake for 20-25 minutes until golden and the centers spring back when lightly pressed.

3. Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, place one layer on your serving plate and spread raspberry jam evenly over the top, leaving a small border around the edges.

4. Spoon the whipped cream over the jam, then gently place the second layer on top and press down very lightly. Dust the top with powdered sugar just before serving for that perfect finishing touch that makes everyone smile.

04. Individual Pineapple Upside-Down Cupcakes

These charming single-serving versions of the classic cake feature caramelized pineapple on top. Each guest gets their own perfect portion with just the right amount of sweet caramel.

Ingredients:

• ¼ cup butter, melted
• ½ cup brown sugar, packed
• 12 pineapple rings, drained
• 12 maraschino cherries
• 1 box yellow cake mix
• 3 eggs, at room temperature
• 1 cup water
• ⅓ cup vegetable oil

How To Make Individual Pineapple Upside-Down Cupcakes

1. Preheat your oven to 350°F and generously grease a 12-cup muffin tin with butter or cooking spray. Mix melted butter and brown sugar together, then divide this mixture evenly among the muffin cups, pressing it down slightly. Place one pineapple ring in each cup and put a cherry in the center of each ring for that classic look.

2. In a large bowl, combine cake mix, eggs, water, and oil, beating with an electric mixer for 2 minutes until the batter is smooth and well combined. The batter should be thick but pourable, with no lumps remaining.

3. Carefully spoon the batter over the fruit in each muffin cup, filling them about ¾ full to prevent overflow. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the cake part comes out clean.

4. Let the cupcakes cool in the pan for exactly 5 minutes, then run a knife around the edges and immediately turn the pan upside down onto a serving tray. Tap gently and let the pan sit for 2 minutes before lifting it off to reveal your beautiful upside-down cupcakes with their glossy caramel tops.

05. Bright Lemon Cupcakes with Glaze

These sunny cupcakes burst with fresh lemon flavor and a sweet glaze that makes them irresistible. The bright citrus taste perfectly balances the richness of other tea treats.

Ingredients:

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup butter, softened
• 2 eggs, at room temperature
• 2 teaspoons baking powder
• ½ cup milk, warmed
• ¼ cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 cups powdered sugar, sifted
• 3 tablespoons fresh lemon juice for glaze

How To Make Bright Lemon Cupcakes with Glaze

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. Beat softened butter and granulated sugar together until light and fluffy, about 3 minutes, then add eggs one at a time and beat until well combined. The mixture should look creamy and smooth.

2. In a separate bowl, whisk together flour and baking powder, then add this to your butter mixture alternating with the warm milk, beginning and ending with the flour mixture. Stir in lemon juice and lemon zest until just combined, being careful not to overmix the batter.

3. Divide the batter evenly among the lined muffin cups, filling each about ⅔ full. Bake for 18-20 minutes until the tops are light golden and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

4. While the cupcakes cool on a wire rack, whisk together powdered sugar and 3 tablespoons lemon juice until smooth and glossy. Once the cupcakes are completely cool, dip the top of each one into the glaze and let the excess drip off before placing back on the rack to set for 10 minutes.

06. Fresh Strawberry Scones with Basil

These tender scones filled with sweet strawberries and a hint of fresh basil bring something special to your tea table. The unexpected herb adds a delightful twist to the classic fruit scone.

Ingredients:

• 2 cups all-purpose flour
• ⅓ cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 6 tablespoons cold butter, cubed
• 1 cup fresh strawberries, diced small
• 2 tablespoons fresh basil, chopped finely
• ⅔ cup heavy cream, cold
• 1 egg, beaten for brushing

How To Make Fresh Strawberry Scones with Basil

1. Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt until well combined. Add the cold cubed butter and use your fingers or a pastry cutter to work it into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter remaining.

2. Gently fold in the diced strawberries and chopped basil, being careful not to mash the berries. Make a well in the center and pour in the cold cream, then use a fork to stir everything together until the dough just comes together. Don’t worry if it looks a bit shaggy – that’s perfect for tender scones.

3. Turn the dough onto a lightly floured surface and gently pat it into a circle about ¾ inch thick. Use a sharp knife to cut the circle into 8 triangular wedges, like cutting a pizza, then place them on your prepared baking sheet with space between each one.

4. Brush the tops with beaten egg for a beautiful golden color, then bake for 15-18 minutes until the tops are golden brown and the scones sound hollow when tapped lightly. Serve warm with clotted cream and jam for the most authentic British tea experience.

07. Delicate Rose Petal Cookies

These elegant cookies taste like a garden in bloom and look absolutely stunning on any tea table. The subtle floral flavor creates a truly sophisticated treat that guests will remember.

Ingredients:

• 2 cups all-purpose flour
• ½ cup butter, softened
• ⅓ cup powdered sugar
• 1 egg yolk
• 2 tablespoons rose water
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons dried rose petals, food-grade
• Pink food coloring, optional

How To Make Delicate Rose Petal Cookies

1. Preheat your oven to 350°F and line baking sheets with parchment paper. Cream the softened butter and powdered sugar together until light and fluffy, about 4 minutes, then beat in the egg yolk, rose water, and vanilla extract until well combined. The mixture should smell beautifully floral.

2. In a separate bowl, whisk together flour and salt, then gradually add this to your butter mixture until a soft dough forms. Gently fold in the dried rose petals and a few drops of pink food coloring if you want a lovely blush color.

3. Roll the dough into small balls about 1 inch in diameter and place them on your prepared baking sheets, spacing them about 2 inches apart. Gently flatten each ball with the bottom of a glass or your fingers to about ¼ inch thick.

4. Bake for 12-15 minutes until the edges are just set but not brown – you want these cookies to stay pale and delicate. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack, as they’ll be quite tender when warm.

08. Bite-Sized Mini Quiches

These savory little tarts provide the perfect balance to sweet treats on your afternoon tea spread. Each one is packed with creamy custard and can be customized with your favorite fillings.

Ingredients:

• 1 package refrigerated pie crusts
• 6 large eggs
• ½ cup heavy cream
• ½ cup milk
• 1 cup shredded cheese, any variety
• ½ cup cooked bacon, crumbled
• ¼ cup chives, chopped
• Salt and pepper to taste

How To Make Bite-Sized Mini Quiches

1. Preheat your oven to 375°F and generously grease a 24-cup mini muffin tin. Roll out the pie crusts and use a round cookie cutter or glass to cut circles that will fit into your muffin cups. Press each circle gently into a cup, making sure the dough comes up the sides slightly.

2. In a large bowl, whisk together eggs, cream, milk, salt, and pepper until smooth and well combined. The mixture should be completely smooth with no streaks of egg white visible.

3. Divide the cheese, bacon, and chives evenly among the pastry-lined cups, then carefully pour the egg mixture over the fillings, filling each cup about ¾ full. Don’t overfill or they might overflow during baking.

4. Bake for 15-18 minutes until the centers are set and the tops are lightly golden. Let them cool in the pan for 5 minutes before carefully removing with a small spoon or fork. Serve warm or at room temperature for the best flavor and texture.

09. Classic Cucumber Tea Sandwiches

These refreshing sandwiches are the epitome of elegant afternoon tea tradition. The cool cucumbers and herb butter create the perfect light bite between sweet treats.

Ingredients:

• 1 large English cucumber, sliced paper-thin
• 8 slices white bread, crusts removed
• 4 tablespoons butter, softened
• 2 tablespoons fresh dill, chopped
• 1 tablespoon cream cheese, softened
• Salt and white pepper to taste
• Fresh dill sprigs for garnish

How To Make Classic Cucumber Tea Sandwiches

1. Slice your cucumber as thinly as possible using a sharp knife or mandoline slicer, then lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them completely dry with more paper towels. This step prevents soggy sandwiches.

2. Mix the softened butter, chopped dill, and cream cheese together until smooth and well combined. Season with a pinch of salt and white pepper, then spread this mixture evenly on all 8 slices of bread, going right to the edges.

3. Arrange the cucumber slices in a single layer on 4 pieces of bread, overlapping them slightly for full coverage. Top with the remaining bread slices and press gently to help everything stick together nicely.

4. Use a sharp knife to cut each sandwich into triangles or rectangles, wiping the blade clean between cuts for neat edges. Arrange on a serving plate and garnish with fresh dill sprigs for a beautiful presentation that looks truly professional.

10. Colorful French Macarons

These delicate almond cookies with smooth tops and ruffled feet make any tea party feel extra special. The endless flavor and color possibilities let you create a stunning rainbow display.

Ingredients:

• 1 cup almond flour, finely ground
• 1¾ cups powdered sugar
• 3 large egg whites, aged overnight
• ¼ cup granulated sugar
• Food coloring of choice
• 1 teaspoon vanilla extract
• ½ cup butter, softened for filling
• 1 cup powdered sugar for filling

How To Make Colorful French Macarons

1. Line baking sheets with parchment paper and preheat your oven to 300°F. Sift together almond flour and 1¾ cups powdered sugar twice to remove any lumps, then set aside. In a clean bowl, whip egg whites until foamy, then gradually add granulated sugar and beat until stiff peaks form.

2. Add food coloring and vanilla to the meringue, then fold in the almond flour mixture in three additions using a rubber spatula. The batter is ready when it flows like thick lava and forms a ribbon that disappears back into the mixture within 10 seconds.

3. Transfer the batter to a piping bag and pipe 1½-inch circles onto your prepared baking sheets, spacing them 1 inch apart. Tap the pans firmly on the counter to release air bubbles, then let them sit at room temperature for 30-60 minutes until they form a skin and don’t stick to your finger when lightly touched.

4. Bake for 15-18 minutes until the macarons don’t wiggle when gently touched. Cool completely on the pans, then make filling by beating softened butter with 1 cup powdered sugar until fluffy. Sandwich the macaron halves together with filling and let them mature in the refrigerator for 24 hours before serving.

11. Strawberry Cheesecake Stuffed Berries

Fresh strawberries become elegant two-bite desserts when filled with creamy cheesecake mixture and topped with graham cracker crumbs. These adorable treats disappear quickly from any tea table.

Ingredients:

• 24 large fresh strawberries, hulled
• 8 ounces cream cheese, softened
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract
• ½ cup heavy cream, whipped
• 6 graham crackers, crushed fine
• 2 tablespoons butter, melted
• Mini chocolate chips for garnish

How To Make Strawberry Cheesecake Stuffed Berries

1. Cut a small slice off the bottom of each strawberry so they stand upright, then carefully hollow out the center using a small spoon or melon baller, leaving the walls intact. Pat the inside of each berry dry with a paper towel and set them aside on a serving tray.

2. Beat the softened cream cheese, powdered sugar, and vanilla together until smooth and fluffy, about 3 minutes. Gently fold in the whipped cream until the mixture is light and airy, being careful not to deflate it.

3. Transfer the cheesecake mixture to a piping bag or zip-top bag with the corner cut off, then pipe the filling into each hollowed strawberry, mounding it slightly on top for a beautiful presentation.

4. Mix the crushed graham crackers with melted butter until evenly moistened, then sprinkle this mixture over the filled strawberries. Top each one with a few mini chocolate chips and refrigerate for at least 30 minutes before serving to help the filling set perfectly.

12. Traditional Scottish Shortbread

This buttery, crumbly cookie melts in your mouth and represents the perfect simplicity of traditional baking. Just three ingredients create something absolutely magical that pairs beautifully with tea.

Ingredients:

• 2 cups all-purpose flour
• 1 cup butter, softened but cool
• ½ cup brown sugar, packed
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• Granulated sugar for sprinkling

How To Make Traditional Scottish Shortbread

1. Preheat your oven to 325°F and line a 9-inch round pan with parchment paper. Cream the butter and brown sugar together until light and fluffy, about 4 minutes, then beat in vanilla extract and salt until well combined.

2. Gradually add the flour, mixing on low speed until the dough just comes together and looks slightly crumbly. Don’t overmix or the shortbread will become tough instead of tender and crumbly.

3. Press the dough evenly into your prepared pan, smoothing the top with your hands or the back of a spoon. Use a knife to score the surface into 8 or 12 wedges, then prick the entire surface with a fork in a decorative pattern.

4. Sprinkle the top lightly with granulated sugar, then bake for 25-30 minutes until the edges are lightly golden but the center still looks pale. Cut along the scored lines while still warm, then let cool completely in the pan before removing the pieces carefully.

13. Mini Chocolate Brownies with Raspberries

These rich, fudgy brownie bites topped with fresh raspberries and chocolate ganache create an irresistible combination. Each small square packs intense chocolate flavor that balances perfectly with tart berries.

Ingredients:

• ½ cup butter, melted
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• ⅓ cup cocoa powder, sifted
• ½ cup all-purpose flour
• ¼ teaspoon salt
• ¼ cup dark chocolate chips
• 24 fresh raspberries
• Powdered sugar for dusting

How To Make Mini Chocolate Brownies with Raspberries

1. Preheat your oven to 350°F and line a 9×9 inch pan with parchment paper, leaving some overhang for easy removal. Mix melted butter and sugar together until smooth, then beat in eggs one at a time until the mixture is glossy and well combined.

2. Sift together cocoa powder, flour, and salt, then fold this into the wet ingredients until just combined. Fold in chocolate chips gently, being careful not to overmix the batter which can make brownies tough.

3. Pour the batter into your prepared pan and spread it evenly with a spatula. Bake for 20-25 minutes until a toothpick inserted in the center comes out with a few moist crumbs attached – don’t overbake or they’ll be dry instead of fudgy.

4. Cool completely in the pan before lifting out using the parchment paper overhang. Cut into small 1½-inch squares using a sharp knife, then top each brownie with a fresh raspberry and a light dusting of powdered sugar just before serving for the most beautiful presentation.

14. Silky Homemade Lemon Curd

This bright, tangy spread transforms ordinary scones and cakes into something extraordinary. The smooth, velvety texture and intense lemon flavor make it an essential component of any proper tea service.

Ingredients:

• 4 large egg yolks
• ⅓ cup fresh lemon juice
• 2 tablespoons lemon zest, finely grated
• ½ cup granulated sugar
• 6 tablespoons butter, cubed and cold
• Pinch of salt

How To Make Silky Homemade Lemon Curd

1. In a medium saucepan, whisk together egg yolks, lemon juice, lemon zest, sugar, and salt until smooth and well combined. The mixture should be pale yellow and completely smooth with no streaks.

2. Place the saucepan over medium-low heat and cook, stirring constantly with a whisk, for 8-10 minutes until the mixture thickens enough to coat the back of a spoon. Don’t let it boil or the eggs will scramble, so keep the heat gentle and stir continuously.

3. Remove from heat and immediately whisk in the cold butter pieces one at a time until each piece is completely melted and incorporated. This creates the silky, smooth texture that makes lemon curd so special.

4. Strain the curd through a fine-mesh sieve to remove any lumps or bits of zest, then transfer to a clean jar or bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate for at least 2 hours until completely set and chilled.

15. Rich Homemade Clotted Cream

This luxurious thick cream with its golden crust on top elevates scones to heavenly heights. Making it at home fills your kitchen with amazing aromas and gives you the authentic British tea experience.

Ingredients:

• 2 cups heavy cream, not ultra-pasteurized

How To Make Rich Homemade Clotted Cream

1. Preheat your oven to 180°F and pour the heavy cream into a shallow, wide baking dish like a 9×13 inch pan. The cream should be about ½ inch deep in the dish, which allows it to develop that characteristic thick layer on top.

2. Place the dish in the preheated oven and bake for 12 hours without opening the door or disturbing it in any way. During this long, slow cooking time, the cream will develop a thick, golden crust on top while the underneath stays creamy and rich.

3. Remove from the oven and let it cool to room temperature, then refrigerate for at least 8 hours or overnight. The cooling process helps the cream set properly and develop the right texture that you can spread easily.

4. Carefully skim off the thick, clotted layer from the top using a spoon, leaving the thinner cream underneath. Store the clotted cream in the refrigerator for up to one week, and serve it dolloped generously on warm scones with jam for the most authentic British tea experience possible.

16. Delicate Shell-Shaped Madeleines

These light, spongy cakes with their distinctive shell shape add French elegance to your British tea spread. The delicate texture and subtle sweetness make them perfect for dunking in tea.

Ingredients:

• 2 large eggs, at room temperature
• ⅓ cup granulated sugar
• ½ cup all-purpose flour, sifted
• ¼ cup butter, melted and cooled
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• Powdered sugar for dusting

How To Make Delicate Shell-Shaped Madeleines

1. Preheat your oven to 375°F and generously butter a madeleine pan, making sure to get into all the grooves of the shell shapes. Dust with flour and tap out the excess – this prevents sticking and helps create those beautiful ridged shells.

2. Beat eggs and sugar together with an electric mixer for 5 minutes until thick, pale, and tripled in volume. The mixture should fall in ribbons when you lift the beaters, which means you’ve incorporated enough air for light, airy madeleines.

3. Gently fold in the sifted flour in two additions, being very careful not to deflate the mixture. Combine melted butter, honey, vanilla, and lemon zest in a small bowl, then fold this into the batter until just combined.

4. Spoon the batter into the prepared molds, filling each about ¾ full. Bake for 10-12 minutes until the edges are golden brown and the centers spring back when lightly touched. Turn out immediately onto a wire rack and dust with powdered sugar while still warm for the prettiest presentation.

17. Fragrant Lavender Tea Bread

This aromatic quick bread brings a unique floral note to your tea table that guests will find absolutely enchanting. The subtle lavender flavor creates a sophisticated treat that pairs beautifully with afternoon tea.

Ingredients:

• 2 cups all-purpose flour
• ¾ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 tablespoon dried culinary lavender
• ⅓ cup butter, melted
• 1 cup milk, warmed
• 1 large egg, beaten
• 1 teaspoon vanilla extract

How To Make Fragrant Lavender Tea Bread

1. Preheat your oven to 350°F and grease a 9×5 inch loaf pan thoroughly. In a large bowl, whisk together flour, sugar, baking powder, salt, and dried lavender until evenly distributed. Make sure to use culinary lavender, not the decorative kind, for the best flavor.

2. In a separate bowl, combine melted butter, warm milk, beaten egg, and vanilla extract, whisking until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined – don’t overmix or the bread will be tough.

3. Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes until the top is golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs.

4. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely before slicing. The bread tastes even better the next day when the lavender flavor has had time to develop and mellow throughout.

18. Individual Key Lime Pies

These tiny tropical treats bring sunshine to your tea table with their bright, tangy filling and buttery crust. Each guest gets their own perfect portion of this refreshing dessert.

Ingredients:

• 1½ cups graham cracker crumbs
• ⅓ cup butter, melted
• 3 tablespoons sugar
• 1 can sweetened condensed milk
• ½ cup fresh key lime juice
• 2 tablespoons key lime zest
• 3 egg yolks
• 1 cup heavy cream, whipped
• Lime slices for garnish

How To Make Individual Key Lime Pies

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Mix graham cracker crumbs, melted butter, and sugar together until the mixture holds together when squeezed. Divide this mixture among the muffin cups and press firmly into the bottom and slightly up the sides to form little crusts.

2. Bake the crusts for 8-10 minutes until lightly golden and set, then remove from oven and let cool completely. While they cool, whisk together sweetened condensed milk, key lime juice, lime zest, and egg yolks until smooth and well combined.

3. Divide the lime filling evenly among the cooled crusts, filling each about ¾ full. Return to the oven and bake for 12-15 minutes until the centers are just set but still slightly jiggly when gently shaken.

4. Cool completely at room temperature, then refrigerate for at least 2 hours until well chilled. Before serving, top each mini pie with a dollop of whipped cream and a thin slice of lime for a beautiful presentation that looks professionally made.

19. Elegant Salmon Wraps

These sophisticated roll-ups offer a refreshing alternative to traditional tea sandwiches with their creamy filling and delicate salmon. The spiral presentation makes them look especially elegant on your serving tray.

Ingredients:

• 4 large flour tortillas, room temperature
• 8 ounces cream cheese, softened
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 8 ounces smoked salmon, sliced thin
• 1 cucumber, julienned
• 4 green onions, chopped
• Capers for garnish

How To Make Elegant Salmon Wraps

1. Mix softened cream cheese, chopped dill, and lemon juice together until smooth and well combined. This herb mixture adds fresh flavor that complements the salmon perfectly and helps bind all the ingredients together.

2. Spread the cream cheese mixture evenly over each tortilla, leaving a ½-inch border around the edges. Layer the smoked salmon over the cream cheese, followed by julienned cucumber and chopped green onions, distributing everything evenly.

3. Starting from one edge, roll each tortilla tightly but gently, making sure the filling stays in place. Wrap each roll individually in plastic wrap and refrigerate for at least 1 hour to help them hold their shape when sliced.

4. Remove plastic wrap and use a sharp knife to slice each roll into ½-inch thick rounds, wiping the blade clean between cuts for neat edges. Arrange on a serving platter and garnish each piece with a few capers for an elegant finishing touch that adds a pop of flavor and color.

20. Zesty Lemon Curd Tarts

These adorable bite-sized tarts showcase bright lemon curd in delicate phyllo shells topped with cream. The combination of textures and flavors creates the perfect ending to your afternoon tea spread.

Ingredients:

• 2 packages mini phyllo tart shells
• 1 cup prepared lemon curd
• ½ cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract
• Lemon zest for garnish
• Fresh mint leaves for decoration

How To Make Zesty Lemon Curd Tarts

1. Remove the phyllo tart shells from their packaging and arrange them on a serving tray. These delicate shells are already baked and ready to fill, which makes this recipe wonderfully quick and easy for entertaining.

2. If using homemade lemon curd, make sure it’s completely cooled and set. If using store-bought, give it a gentle stir to smooth it out. Spoon about 1 teaspoon of lemon curd into each tart shell, filling them about ¾ full.

3. Whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overwhip or the cream will become too thick and heavy for these delicate tarts.

4. Using a small spoon or piping bag, add a dollop of whipped cream on top of each lemon-filled tart. Garnish with a tiny sprinkle of fresh lemon zest and a small mint leaf for a beautiful presentation that looks like it came from a fancy bakery.

Final Thoughts

These twenty delightful recipes bring the charm and elegance of a proper British afternoon tea right to your own dining room. From delicate sweets to savory bites, each treat adds its own special touch to your gathering.

Mix and match these recipes to create your perfect tea party menu, and watch as your guests are transported to a cozy English tearoom filled with warmth and wonderful flavors.