A selection of bite-sized cheesecakes, chocolate tarts, and lemon curd tarts perfect for gatherings or sweet treats.
# Components:
→ Mini Cheesecakes
01 - 3.5 oz graham cracker crumbs
02 - 3 tablespoons unsalted butter, melted
03 - 7 oz cream cheese, softened
04 - 1/4 cup granulated sugar
05 - 1 large egg
06 - 1/2 teaspoon vanilla extract
07 - Fresh berries, for topping
→ Mini Chocolate Tarts
08 - 3.5 oz chocolate sandwich cookies, finely crushed
09 - 3 tablespoons 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 teaspoon powdered sugar, for dusting
# Method:
01 - Preheat the oven to 340°F. Lightly grease a 24-cup mini muffin tin.
02 - Combine graham cracker crumbs with melted butter. Press approximately 1 heaping teaspoon of the mixture into the base of 8 muffin cups to form crusts.
03 - In a bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon the mixture evenly over the graham cracker crusts. Bake for 12 to 15 minutes until set. Allow to cool to room temperature, then refrigerate until chilled.
04 - Before serving, garnish each cheesecake with fresh berries.
05 - Mix crushed chocolate sandwich cookies with melted butter. Press the mixture into 8 muffin cups evenly to form tart bases. Chill for 10 minutes.
06 - Heat heavy cream to a simmer in a small saucepan. Pour the hot cream over chopped dark chocolate, stirring until smooth to form ganache.
07 - Spoon the ganache into the chilled tart shells. Refrigerate for 30 minutes until set. Garnish with sea salt flakes before serving.
08 - Cut 8 rounds from the shortcrust pastry sheet and press them into the remaining mini muffin cups. Prick the bases lightly with a fork.
09 - Bake the tart shells for 8 to 10 minutes until golden brown. Remove from the oven and let cool completely.
10 - Fill cooled tart shells with lemon curd and dust with powdered sugar.
