Tea Party Petit Fours Recipes

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30 AFTERNOON TEA PARTY FOODS (+ RECIPE COLLECTION)



30 Afternoon Tea Party Foods (+ Recipe Collection) image

Try these easy tea party recipes the next time you have afternoon tea! From petit fours to shortbread to finger sandwiches, everyone will love these tasty bites.

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 30

Cucumber Sandwiches
Basic Scone Recipe (+ 7 Flavors!)
Petit Fours
Mini Quiche (Any Flavor!)
Easy Ham u0026amp; Cheese Tea Sandwiches
Blackberry Jam Recipe
Crinkle Top Brownie Bites
The Perfect Cup of Tea-British Style
Mini Lemon Meringue Pies
Fruit Tarts
English Shortbread
Mini Chocolate Cakes
Mini Cheesecake Bites {+5 Flavors}
Smoked Salmon Tea Sandwiches (Canapés)
Mini Cupcakes
Mini Decadent Chocolate Bundt Cakes
Cheesy Shrimp Tea Sandwiches
Tuna Tea Sandwiches
Downton Abbey Egg Salad Tea Sandwiches
Tea Cake Cookies
Earl Grey Shortbread Cookies
Creamy Vegan Lemon Bars
Butterfly Raspberry Fluff and Nutella Tea Sandwiches
Battenberg Cake
Classic Deviled Eggs Recipe
Mini Chicken Pot Pies
Crab Salad Sandwiches Recipe
Mini Lemon Cakes
Mashed Avocado Finger Sandwiches
Lemon Drop Cookies

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a tea party recipe in 30 minutes or less!

Nutrition Facts :

TEA PARTY 'PETIT FOURS'



Tea Party 'Petit Fours' image

Treat your guests to high tea and serve Tea Party 'Petit Fours.' They'll love brownie minis filled with lush COOL WHIP in these Tea Party 'Petit Fours'!

Provided by My Food and Family

Categories     European

Time 30m

Yield 12 servings

Number Of Ingredients 5

24 brownie squares (1 inch), split
1/2 cup thawed COOL WHIP Whipped Topping
2 oz. BAKER'S Semi-Sweet Chocolate, chopped
1/4 cup whipping cream
24 violet candies

Steps:

  • Fill each brownie with 1 tsp. COOL WHIP.
  • Microwave chocolate and cream in microwaveable bowl on MEDIUM (50%) 2 to 3 min. or until chocolate is completely melted and mixture is well blended, stirring after 1-1/2 min. Spread over brownies.
  • Top with candied violets. Refrigerate until glaze is firm.

Nutrition Facts : Calories 290, Fat 18 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 170 mg, Carbohydrate 31 g, Fiber 0 g, Sugar 6 g, Protein 3 g

PETIT FOURS



Petit Fours image

Provided by Food Network

Categories     dessert

Time 3h45m

Yield about 75 bite-sized cakes

Number Of Ingredients 19

Nonstick cooking spray, for the sheet pan
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
3.5 ounces almond paste, broken into small bits
1 cup granulated sugar
1/4 cup honey
2 sticks (1 cup) unsalted butter, at room temperature
6 large eggs
1 1/2 batches Royal Icing, recipe follows
Violet and green gel food coloring (or your preferred colors), as needed
1/3 cup seedless blackberry jam
1 cup white chocolate chips
4 cups confectioners' sugar
1/3 cup hot water, plus up to 1/4 cup more if needed
1/4 cup light corn syrup
4 cups sifted confectioners' sugar
3 tablespoons meringue powder
5 to 6 tablespoons warm water

Steps:

  • For the cake: Preheat the oven to 325 degrees F. Liberally spray an 18-by13-inch sheet pan with nonstick cooking spray and line it with parchment paper. Stack the lined sheet pan inside a second sheet pan, to avoid extra browning when baking.
  • In a mixing bowl, add the flour, baking powder and salt and whisk to combine. Set aside.
  • In a food processor, pulse together the almond paste, granulated sugar and honey. Pulse until well combined. Open the food processor and scrape the sides and bottom with a metal spoon to check that the almond paste is completely incorporated. Add the butter, 1 tablespoon at a time, pulsing to combine after each addition.
  • Add the eggs one by one, pulsing until each is completely incorporated. After the last addition, scrape down the bowl and then pulse until the batter is completely smooth and slightly fluffy. Pulse in the flour mixture until blended.
  • Spread the batter evenly in the prepared sheet pan. Bake until the cake is golden brown and springs back when gently poked, 15 to 20 minutes. Let cool completely.
  • While the cakes are cooling, color the Royal Icing in the colors of your choosing and add each color to a pastry bag fitted with a #2 tip. Pipe tiny flowers on a piece of parchment by making small closed spirals in one color, then add leaves to either side in the other color. Set aside to set up and harden, about 1 hour.
  • Remove the cake from the sheet pan and cut in half widthwise. Spread the jam on top of one half and top with the second half. Freeze for 10 minutes to set.
  • Use a serrated knife to cut the cake into 1-inch squares. Place onto a parchment-covered sheet pan and freeze for at least 1 hour.
  • For the coating icing: In the meantime, add the white chocolate chips to a heatproof bowl and set over a pot of simmering water (the bowl should sit above and not touch the water). Heat, stirring, until melted and smooth.
  • Sift the confectioners' sugar into a separate large bowl. Stir in the hot water and corn syrup until smooth. Stir in the melted chocolate. If the icing is too thick (it should be pourable), add more hot water 1 teaspoon at a time. Use while warm; you can reheat it in the microwave if necessary as you are working.
  • Put the little cakes on a wire rack fitted inside a sheet pan lined with parchment paper. Coat the cakes with the icing using a spoon and small offset spatula, or add icing to a pastry bag, snip the corner and use to coat each cake. Top each with a hardened royal icing decoration. Allow the icing to set up before transferring to a serving platter.
  • In the bowl of an electric mixer fit with a paddle attachment, add the confectioners' sugar and meringue powder and beat to combine. Beat in 4 tablespoons of warm water to combine. Raise the paddle head to check the consistency of the icing; the icing should be thick and smooth but not dripping from the paddle. Add more water until the desired consistency is reached. (You can add slightly more water to achieve a flooding consistency icing to completely cover cookies. Use a stiffer consistency to pipe decorations and details.)

JAPANESE GREEN TEA PETITS FOURS



Japanese Green Tea Petits Fours image

Green tea-flavored petits fours with a green tea whipped cream and decorated with green tea marzipan. This recipe could also be adapted to make a layer cake or tube cake. The powdered green tea used here is called matcha, the powdered kind used in Japanese tea ceremonies.

Provided by HILARY2000

Categories     World Cuisine Recipes     Asian     Japanese

Time 1h30m

Yield 12

Number Of Ingredients 15

2 eggs
3 egg yolks
6 tablespoons white sugar
⅓ cup cake flour
2 tablespoons cornstarch
1 tablespoon powdered green tea
2 egg whites
⅛ teaspoon cream of tartar
2 tablespoons white sugar
1 cup heavy cream
2 teaspoons powdered green tea
4 teaspoons superfine sugar
6 tablespoons almond paste
1 teaspoon powdered green tea
confectioners' sugar for dusting

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Grease an 11x7 inch pan. Line bottom with parchment paper and grease and flour paper. Sift together the flour, cornstarch and 1 tablespoon green tea. Set aside.
  • In a large bowl, beat eggs, yolks and 6 tablespoons sugar until tripled in volume, about 5 minutes. Fold flour mixture into whipped eggs. In a large glass or metal mixing bowl, beat egg whites with cream of tartar until foamy. Add 2 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spread batter into prepared pan.
  • Bake in the preheated oven for 8 to 10 minutes, or until center of cake springs back when lightly tapped. Sprinkle with confectioners' sugar, then invert onto a flat surface. Let cool.
  • To make the Green Tea Whipped Cream: In a medium bowl, whisk the heavy cream with the 4 teaspoons superfine sugar and 2 teaspoons green tea until stiff peaks form.
  • To make the Decorative Green Tea Marzipan: Knead the almond paste with 1 teaspoon green tea. Roll out between 2 sheets of plastic wrap, or lightly dust with confectioners' sugar while rolling.
  • When cool, remove parchment paper from bottom of cake. Cut cake horizontally down the middle to make two layers. Spread bottom layer with 1/2 of the whipped cream, then cover with top layer of cake and spread top with remaining whipped cream. Cut assembled cake into 12 pieces using a knife or decorative cutters. Roll out the marzipan and cut into 12 pieces to match the shapes of the cakes. Place the decorative marzipan pieces on top of cakes.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 18.3 g, Cholesterol 109.4 mg, Fat 11.2 g, Fiber 0.4 g, Protein 3.8 g, SaturatedFat 5.4 g, Sodium 31.6 mg, Sugar 9.9 g

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