# 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 Steps:
01 - Preheat the oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs with melted butter. Press one heaping teaspoon into the base of eight muffin cups. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon the mixture evenly over the crusts. Bake for 12 to 15 minutes until set. Allow to cool at room temperature, then refrigerate. Top with fresh berries before serving.
03 - Mix crushed chocolate sandwich cookies and melted butter until combined. Press the mixture into eight muffin cups to form tart bases. Chill in refrigerator for 10 minutes. Heat heavy cream until simmering and pour over chopped dark chocolate. Stir until ganache is smooth and glossy. Spoon the chocolate ganache into chilled crusts. Refrigerate for 30 minutes until set. Sprinkle with sea salt flakes to finish.
04 - Cut eight rounds from the shortcrust pastry sheet and press into remaining muffin cups. Prick pastry bases with a fork to prevent puffing. Bake for 8 to 10 minutes until golden. Cool completely. Fill tart shells with lemon curd. Dust with powdered sugar just before serving.
