An assortment of bite-sized cheesecakes, chocolate, and lemon tarts offering sweet and tangy flavors.
# 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
# How to Make It:
01 - Preheat oven to 340°F. Grease a 24-cup mini muffin tin.
02 - Combine graham cracker crumbs with melted butter. Press approximately 1 heaping teaspoon into the base of 8 muffin cups.
03 - In a mixing bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and well combined. Spoon mixture evenly over the prepared crusts.
04 - Bake for 12 to 15 minutes until set. Allow to cool to room temperature, then refrigerate until chilled. Top with fresh berries before serving.
05 - Combine crushed chocolate sandwich cookies with melted butter. Press into 8 muffin cups to form tart bases. Chill for 10 minutes.
06 - Heat heavy cream to a simmer and pour over chopped dark chocolate. Stir until smooth. Spoon ganache into chilled tart bases.
07 - Chill tart ganache for 30 minutes until firm. Sprinkle with sea salt flakes before serving.
08 - Cut eight rounds from the shortcrust pastry sheet and press into remaining muffin cups. Prick bases with a fork to prevent puffing.
09 - Bake for 8 to 10 minutes until golden brown. Allow tart shells to cool completely.
10 - Fill cooled tart shells with lemon curd. Dust with powdered sugar before serving.
