Tea snacks - non bake

Soya milk & Maple cream (4 per; 20mins + 1day chilling time)
600ml Soya milk
1.5 tbsp corn flour
55g castor sugar
1 vanilla bean
6 egg yolks
100ml maple syrup
3 gelatine leaves
Heat Soya milk in pan.Infuse the vanilla bean, let it cool.Meanwhile, soak the gelatine leaves in cold water to soften. In a whisking bowl, beat egg yolks, sugar & corn flour till it becomes light & creamy. Add in the heated Soya milk. Return the mixture to the pan. Simmer abt 3mins, add the softened gelatine leaves. Pour the mixture into cups. Chill overnight n serve w maple syrup.

Raspberry & Ginger torte (6 per; 20mins + 2hr chilling time)
200g ginger cookies
750g frozen raspberries
50g butter, melted
110g castor sugar
840g non-fat yogurt
4 gelatine leaves
Grease a 24cm pan. Break up the cookies into fine crumbs & mix w butter. Meanwhile soak the leave in cold water to soften. Add raspberries to saucepan with sugar & a little water, then add the leaves n simmer for a few mins. Let it cool. Put crumb mixture in the food processor together w the raspberries mixture. Process until smooth, add in yogurt. Pour the mixture into the pan, chill for 2hrs before serving.

Lime mascarpone tarts(6 per; 30mins)
6 egg yolks
150g butter
200g castor sugar
150g mascarpone
100ml lime juice
6 ready-made tartlet shells
Whisk egg yolks, sugar & lime juice. Once the mixture thickens, whisk in the butter over a bain-marie. Let it cool. Add mascarpone, mix well. Spoon mixture into each tartlet shell n serves.

Chocolate truffle cake (6 per; 15mins)
400g Oreo cookies
50ml cream
50g butter
250g dark chocolate
cocoa power as topping
Break Oreo cookies into crumbs, add butter. Press the mixture into 6 hollow ring pans. Whisk cream; melt the chocolate n fold in the cream till smooth. Spoon the cream into each ring; let it set in the fridge. When ready to serve, heat the side of the rings to remove the cake. Dust w cocoa powder n serve.