Assorted bite-sized cheesecakes, chocolate tarts, and lemon curd tarts with rich, fresh flavors.
# Ingredient list:
→ 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 Guide:
01 - Preheat the oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs with melted butter and press one heaping teaspoon of this mixture into the base of 8 muffin cups.
03 - Beat cream cheese, sugar, egg, and vanilla extract in a bowl until smooth. Spoon the mixture evenly over the crusts.
04 - Bake cheesecakes for 12 to 15 minutes until set. Allow to cool to room temperature, then chill. Garnish with fresh berries before serving.
05 - Mix crushed chocolate sandwich cookies with melted butter and press into 8 muffin cups. Chill for 10 minutes to set.
06 - Heat heavy cream to a simmer, pour over chopped dark chocolate, and stir until smooth.
07 - Spoon the ganache into the prepared crusts. Refrigerate for 30 minutes until set, then sprinkle with sea salt flakes.
08 - Cut 8 circles from the shortcrust pastry and press them into the remaining muffin cups. Prick bases with a fork.
09 - Bake the pastry shells for 8 to 10 minutes until golden. Allow to cool completely.
10 - Fill cooled tart shells with lemon curd and dust the tops with powdered sugar.
