# 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
# Preparation 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 8 muffin cups. In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon this mixture evenly over the crusts and bake for 12 to 15 minutes until set. Allow to cool at room temperature then refrigerate until chilled. Garnish with fresh berries prior to serving.
03 - Mix crushed chocolate sandwich cookies with melted butter and press firmly into 8 muffin cups to form tart bases. Chill in the refrigerator for 10 minutes to set.
04 - Heat heavy cream until simmering, then pour over chopped dark chocolate. Stir until smooth and glossy. Spoon ganache into chilled cookie crusts evenly. Refrigerate for 30 minutes until ganache firms, then sprinkle with sea salt flakes.
05 - Cut 8 rounds from shortcrust pastry sheet and press each into the remaining muffin cups. Prick the bases with a fork to prevent bubbling and bake at 340°F for 8 to 10 minutes until golden brown. Allow shells to cool completely.
06 - Spoon lemon curd into cooled pastry shells and dust surfaces lightly with powdered sugar.
