An assortment of bite-sized cheesecakes, chocolate tarts, and lemon curd treats bursting with flavor.
# What You'll Need:
→ Mini Cheesecakes
01 - 3.5 oz graham cracker crumbs
02 - 3 tbsp unsalted butter, melted
03 - 7 oz cream cheese, softened
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1/2 tsp vanilla extract
07 - Fresh berries for topping
→ Mini Chocolate Tarts
08 - 3.5 oz chocolate sandwich cookies, finely crushed
09 - 3 tbsp 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 tsp powdered sugar for dusting
# Directions:
01 - Preheat oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs with melted butter. Press one heaping teaspoon into the base of 8 muffin cups to form crusts.
03 - In a bowl, beat softened cream cheese, granulated sugar, egg, and vanilla extract until smooth. Spoon filling over crusts. Bake for 12 to 15 minutes until set. Allow to cool to room temperature, then chill before topping with fresh berries.
04 - Mix crushed chocolate sandwich cookies with melted butter and press into 8 muffin cups. Chill for 10 minutes to set.
05 - Heat heavy cream to a simmer, then pour over chopped dark chocolate and stir until smooth. Spoon ganache into chilled tart bases. Chill for 30 minutes until set. Garnish with sea salt flakes.
06 - Cut 8 rounds from the shortcrust pastry and press into remaining muffin cups. Prick base with a fork to prevent puffing.
07 - Bake shells for 8 to 10 minutes until golden. Cool completely before filling.
08 - Fill cooled tart shells with lemon curd evenly, then dust with powdered sugar before serving.
