An assortment of bite-sized cheesecakes, chocolate tarts, and lemon curd bites bursting with flavor.
# Ingredient List:
→ 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
# Steps:
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 into the base of 8 muffin cups.
03 - Beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon evenly over prepared crusts and bake for 12 to 15 minutes until set. Cool to room temperature, then chill. Top each with fresh berries before serving.
04 - Mix crushed sandwich cookies with melted butter, pressing the mixture into 8 muffin cups to form tart shells. Chill for 10 minutes.
05 - Heat heavy cream until just simmering, then pour over chopped dark chocolate. Stir until smooth and glossy. Spoon ganache into chilled tart shells.
06 - Chill the filled tart shells for 30 minutes or until ganache is firm. Sprinkle with sea salt flakes before serving.
07 - Cut 8 rounds from the shortcrust pastry and press into the remaining muffin cups. Prick the bases with a fork to prevent bubbling.
08 - Bake the tart shells for 8 to 10 minutes until golden. Allow them to cool completely.
09 - Fill each cooled tart shell with lemon curd and lightly dust with powdered sugar to finish.
