A mix of bite-sized cheesecakes, chocolate, and lemon tarts, ideal for parties and sweet cravings.
# What You 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:
01 - Preheat oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs with melted butter. Press about 1 heaping teaspoon into the base of 8 muffin cups.
03 - In a mixing bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
04 - Spoon the cream cheese mixture evenly over the prepared crusts. Bake for 12 to 15 minutes until set. Allow to cool at room temperature, then refrigerate. Garnish with fresh berries before serving.
05 - Mix crushed chocolate sandwich cookies with melted butter. Press into 8 muffin cups to form tart shells. Chill in fridge for 10 minutes.
06 - Heat heavy cream nearly to simmer. Pour over chopped dark chocolate and stir until smooth and glossy.
07 - Spoon ganache into chilled tart shells. Refrigerate for 30 minutes until firmly set. Sprinkle sea salt flakes on top before serving.
08 - Cut 8 rounds from shortcrust pastry and press into remaining muffin cups. Prick bases with a fork to prevent puffing.
09 - Bake pastry shells at 340°F for 8 to 10 minutes until golden. Allow to cool completely.
10 - Fill cooled tart shells with lemon curd. Lightly dust with powdered sugar prior to serving.
