High Tea Party recipes
How to plan your own High Tea Party
High Teas are the perfect girls event. They work well for so many occasions and are particularly suited to wedding showers, baby showers, grandma's birthday and even book club meetings
A great high tea menu includes some items that can be prepared well in advance; otherwise it quickly becomes an enormous amount of work to try to do in one day. You can also mix and match home cooked and store bought items.
Oh and even though it's called a high tea there is no rule that says you can not serve champagne cocktails!
Tips for planning a high tea
Essential Ingredients for a great high tea
Presentation is almost as important as the food when it comes to a high tea. Having the following will really make your table look beautiful
- Pretty platters
- Cake stand
- Cups and saucers
High Tea Menu for 12 - Recipes below
- Mini Raspberry Cheesecakes
- Mini Portuguese Tarts
- Buttermilk Scones
- Mini Quiches
- Boccincini Skewers
- Egg Sandwiches
- Mini Chicken Sausage Rolls
These cheesecakes are easy to make but they do take a while to cook and cool. You can prepare them 2 days ahead and store in the refrigerator or up to a month ahead and store in the freezer. Defrost overnight in the fridge.
- 150 g shortbread biscuits - crushed finely (use a food processor)
- 50 g melted butter
- 250 g softened cream cheese
- 1 60 g egg
- 1 tablespoon of lemon juice
- 100 mls of thickened cream
- 1/3 cup superfine (caster) sugar
- Fresh or frozen raspberries
- 1. Mix biscuits and butter and press into 10 muffin cases - pack this in firmly.
- 2. Using an electric mixer beat cheese and sugar until smooth and creamy.
- 3. Add the egg, juice and cream and beat again until well combined.
- 4. Put mixture into cases and cook at 350F (160C) degree oven for 20 minutes - leave in the oven to cool with the door open for a further 5 minutes
- 5. Remove from the oven and cool on the bench for 30 minutes before removing from the muffin tin
- 6. Top with raspberries just before serving.
Mini Portuguese Tart Recipe - So easy you will make these again and again
Consider this a warning - these tarts will disappear in minutes. Double the recipe if you have more than a few friends to feed. They can be made a day ahead and stored in the refrigerator - reheat in the oven for a few minutes before serving.
- I sheet of pre made Butter Puff Pastry
- Vanilla Bean scraped (keep seeds only)
- 2 tablespoons of cornflower
- 2.5 inches of lemon rind
- 1/2 cup caster sugar
- 3 egg yolks
- 3/4 cup milk
- 1/2 cup single cream
- 1. Preheat the oven to 450F
- 2. Grease/spray a 24 cup mini muffin pan
- 3. Combine egg yolks, milk and cream
- 4. Add cornflour and sugar and pour into a saucepan
- 5. Whisk over low heat until well combined
- 6. Add the vanilla bean seeds and the lemon rind
- 7. Stir until the custard begins to boil - remove from heat
- 8. Strain custard to remove beans and rind and set aside until ready to assemble tarts
- 9. Cut the pastry in half and put one piece on top of the other then roll the pastry from the long side and cut into 24 rounds
- 10. Press into light greased mini muffin tins
- 11. Divide cooled custard between tarts
- 12. Cook for 10-12 mins - remove from racks and cool before serving
Mini Vegetarian Quiches - And a bacon option too
You can change the ingredients in this recipe to anything that takes your fancy... Mushrooms, roasted red peppers, feta cheese, caramelized onions, salmon, chicken and corn. The only thing that did not really work when I tried it was tomato.. too wet. These can be made ahead and frozen for a month or two. Thaw over a few hours and reheat in a warm oven.
- 3 sheets of puff pastry
- 6 eggs - lightly beaten
- roasted diced sweet potato
- 3/4 cup cream
- 3 finely chopped shallots (spring onions)
- salt and pepper to taste
- 3/4 cup of grated tasty cheese
- 1. Using a glass or egg ring cut pastry and press into lightly greased muffin tins
- 2. Cook onion and bacon in a pan until browned - cool
- 3. Divide between muffin holes
- 4. Add sweet potato
- 5. Top with grated cheese
- 6. Mix eggs and cream and divide between cases
- 7. Bake at 350F (180C) for 20 minutes.
- 8. Serve warm or cold.
High Tea Sandwiches Recipes - Egg Salad Sandwiches
- 5 boiled eggs - mashed (just hard boiled)
- 1/4 cup of Hellman's mayonnaise (or any egg mayo)
- 1 teaspoon Dijon mustard
- 1 tablespoon finely chopped chives
- 1 tablespoon finely chopped continental parsley
- 8 slices of rye or wholemeal bread
- Salt and pepper
- 1. Cook the eggs for 7 minutes then place in a bowl of cold water to stop them over boiling.
- 2. Peel the eggs and all ingredients in a bowl and gently mix
- 3. Spread on bread and cut into 3 fingers. You can remove crusts for more delicate looking sandwiches if you wish.
Bocconcini skewers - soft Italian cheese and tasty tomato
- I jar of marinated baby bocconcini
- I punnet of cherry or grape tomatoes
- small bunch of basil
- 1. Drain and half the bocconcini
- 2. Thread onto a small skewer
- 3. Place one basil leaf on top of the cheese
- 4. Place a small cherry tomato or half tomatoes if they are larger
- 5. Can make an hour or two ahead but removed from fridge 20 minutes before serving to allow tomato to return to room temperature
More high tea recipes
- Buttermilk Scones
Shape into smaller scones for a high tea
- Taste.com.au Morning and afternoon tea selection
Over 100 great recipes - with user feedback - suitable for morning and afternoon teas
- Lemon Cheesecake Yogurt cups
A skinny recipe from the blog Skinny Taste by Gina
- Mini Chicken Pies
Make ahead and freeze recipe.. perfect for entertaining