Treat your taste buds to these festive, fun delights! They’re easier to make than they seem—you’ll just need a flexible silicone muffin tray for easy removal, time to chill and a kitchen torch to brûlée the tops just before serving.

Mix shortbread crumbs, sugar and butter together until well combined to make a crust. Evenly distribute the crust inside 12 wells of a flexible silicone mini muffin tray, then refrigerate while you make the filling.

To make the filling, beat the heavy cream until stiff peaks form.

Separately, beat together cream cheese and sugar until smooth, then add the Greek yogurt, lemon juice, vanilla paste and spices, and beat until smooth. Slowly add the whipped cream until well combined and smooth.

Transfer filling into a piping bag with a large star nozzle and pipe about 2 tablespoons of filling over the top of each crust, then flatten with a spatula.

Cover the muffin tray and refrigerate overnight. To finish, sprinkle with superfine sugar and torch to brûlée. Serve immediately.