# 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
# How To Make It:
01 - Preheat the oven to 340°F. Grease a 24-cup mini muffin tin thoroughly.
02 - Combine graham cracker crumbs with melted butter and press about 1 heaping teaspoon into the base of 8 muffin cups.
03 - In a mixing bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth. Spoon the mixture evenly over the prepared crusts.
04 - Bake cheesecakes for 12 to 15 minutes until set, then cool to room temperature. Refrigerate before topping with fresh berries prior to serving.
05 - Mix crushed chocolate cookies with melted butter and press into 8 muffin cups to form tart bases. Chill in the refrigerator for 10 minutes.
06 - Heat heavy cream until just simmering. Pour over chopped dark chocolate and stir gently until glossy and smooth.
07 - Spoon the ganache evenly into the chilled tart bases. Refrigerate for 30 minutes to set. Garnish with a sprinkle of sea salt flakes.
08 - Cut 8 pastry rounds from the shortcrust sheet and press into the remaining muffin cups. Prick bases with a fork.
09 - Bake tart shells for 8 to 10 minutes until golden brown. Allow to cool completely before filling.
10 - Fill cooled tart shells with lemon curd and dust lightly with powdered sugar before serving.
