# 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
# 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 approximately 1 heaping teaspoon of the mixture into each of 8 muffin cups to form crusts.
03 - In a mixing bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy. Spoon the mixture evenly over the prepared crusts. Bake for 12 to 15 minutes until set. Allow to cool to room temperature then refrigerate until chilled. Top with fresh berries before serving.
04 - Mix finely crushed chocolate sandwich cookies with melted butter. Press the mixture firmly into 8 muffin cups to create crusts. Chill for 10 minutes to set.
05 - Heat heavy cream until it just begins to simmer, then pour over chopped dark chocolate. Stir gently until a smooth ganache forms. Spoon ganache evenly into chilled tart crusts. Refrigerate for 30 minutes until set. Garnish with sea salt flakes.
06 - Cut 8 rounds from the shortcrust pastry sheet and press into the remaining muffin cups. Prick the bases with a fork to prevent puffing. Bake for 8 to 10 minutes until golden brown. Cool completely before filling.
07 - Fill each cooled tart shell with lemon curd. Dust the tops lightly with powdered sugar before serving.
