An assortment of bite-sized cheesecakes, chocolate, and lemon curd tarts, easy to serve and flavorful.
# What 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
# How to Make It:
01 - Preheat oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs with melted butter. Press heaping teaspoons into the base of 8 muffin cups to form crusts.
03 - Beat cream cheese, granulated sugar, egg, and vanilla extract until smooth. Spoon mixture evenly over crusts.
04 - Bake cheesecakes for 12 to 15 minutes until set. Allow to cool to room temperature, then chill before topping with fresh berries.
05 - Mix crushed chocolate cookies with melted butter and press firmly 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 and glossy. Spoon ganache into cookie bases.
07 - Refrigerate ganache-filled tarts for 30 minutes until set. Garnish with sea salt flakes before serving.
08 - Cut 8 rounds from shortcrust pastry and press into the remaining muffin cups. Prick pastry bases with a fork to prevent bubbling.
09 - Bake shortcrust shells for 8 to 10 minutes until golden brown. Allow to cool completely.
10 - Spoon lemon curd into cooled pastry shells and lightly dust with powdered sugar.
