A trio of bite-sized cheesecakes, chocolate, and lemon tarts crafted for easy serving and great flavor.
# Components:
→ 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
# Method:
01 - Preheat oven to 340°F. Grease a 24-cup mini muffin tin.
02 - Combine graham cracker crumbs and melted butter. Press one heaping teaspoon into the bottom of 8 muffin cups.
03 - Beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon mixture over crusts in muffin cups.
04 - Bake cheesecakes for 12 to 15 minutes until set. Cool to room temperature, then refrigerate. Top with fresh berries before serving.
05 - Mix crushed chocolate sandwich cookies with melted butter. Press into 8 muffin cups. Chill in refrigerator for 10 minutes.
06 - Heat heavy cream until simmering. Pour over chopped dark chocolate and stir until smooth.
07 - Spoon ganache into chilled crusts. Refrigerate for 30 minutes until set. Garnish with sea salt flakes.
08 - Cut 8 rounds from shortcrust pastry and press into remaining muffin cups. Prick bases with fork.
09 - Bake in preheated oven for 8 to 10 minutes until golden. Cool completely.
10 - Fill cooled tart shells with lemon curd. Dust tops with powdered sugar.
