An assortment of mini cheesecakes, chocolate, and lemon curd tarts, ideal for sweet cravings and easy serving.
# The Ingredients You'll Need:
→ Mini Cheesecakes
01 - 3.5 oz graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 7 oz cream cheese, softened
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1/2 teaspoon vanilla extract
07 - Fresh berries, for topping
→ Mini Chocolate Tarts
08 - 3.5 oz chocolate sandwich cookies, finely crushed
09 - 3 tablespoons unsalted butter, melted
10 - 3.5 oz dark chocolate, chopped
11 - 1/3 cup heavy cream
12 - Sea salt flakes, for garnish
→ Mini Lemon Curd Tarts
13 - 1 sheet ready-rolled shortcrust pastry
14 - 3.5 oz lemon curd
15 - 1 teaspoon powdered sugar, for dusting
# Step-by-Step Instructions:
01 - Preheat oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs and melted butter, then press about 1 heaping teaspoon into each of 8 muffin cups. In a mixing bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon the batter evenly over the crusts. Bake for 12 to 15 minutes until set. Allow to cool to room temperature, then chill before topping with fresh berries.
03 - Mix crushed chocolate sandwich cookies with melted butter and press firmly into 8 muffin cups to form tart bases. Chill for 10 minutes. Warm heavy cream until simmering, pour over chopped dark chocolate, and stir until smooth ganache forms. Spoon ganache into tart shells, then chill for 30 minutes until set. Garnish with sea salt flakes.
04 - Cut 8 rounds from the shortcrust pastry and press into remaining muffin cups. Prick tart bases with a fork to prevent bubbling. Bake for 8 to 10 minutes until golden brown. Allow shells to cool completely, fill with lemon curd, and dust with powdered sugar before serving.
