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Summer Desserts for a Crowd

Summer desserts for a crowd featuring mini strawberry tart shells, make-ahead panna cotta cups, peach crumble bars, and key lime bites. Build a colorful board with creamy fillings, set textures, and crumb-coated bites for an easy crowd spread.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Assorted dessert shells and fillings
  • 12 mini strawberry tart shells Use pre-baked shells or bake ahead if needed.
  • 2 cup pastry cream For filling tart shells.
  • 1 lb fresh summer berries For topping strawberry tarts; use a mix if available.
  • 8 vanilla panna cotta cups Prepared in cups and chilled until set.
  • 12 peach crumble bars Bake, cool, then cut into squares.
  • 24 key lime bites Roll key lime filling into balls, coat, then chill.
  • 1 fresh mint for garnish Fresh mint leaves for finishing.
  • 1 powdered sugar for dusting Light dusting right before serving.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Fill and top the strawberry tart shells
  1. Fill each mini strawberry tart shell with pastry cream, then top with fresh summer berries for a ruby-red layer.
  2. Refrigerate the filled tart shells until ready to serve so the pastry cream holds its shape.
Set the panna cotta cups in advance
  1. Prepare the vanilla panna cotta cups the day before and refrigerate until set so each cup is fully firm before serving.
Bake and cool the peach crumble bars
  1. Bake the peach crumble bars until the crumble is set, then allow them to cool before cutting into squares.
Coat and chill the key lime bites
  1. Roll the key lime filling into balls, then coat in graham cracker crumbs for a textured coating.
  2. Refrigerate the coated key lime bites until firm.
Assemble the crowd board and finish
  1. Arrange all desserts on a large rustic board using varying heights, then garnish with fresh mint for garnish.
  2. Dust lightly with powdered sugar for dusting right before guests arrive so the top stays bright.

Notes

Pro tip: assemble the board in stages—keep chilled items cold and dust powdered sugar for dusting at the last minute for the cleanest look. Refrigerate all components (tarts, panna cotta cups, and key lime bites) for up to 2–3 days; assemble the final board within 2 hours of serving. Freezing isn’t recommended because the tart shells can soften and the fresh berry topping can weep after thawing. Dietary swap: use lactose-free pastry cream and lactose-free panna cotta ingredients to accommodate lactose intolerance while keeping the same set textures.