# What You'll Need:
→ Mini Brownie Bites
01 - 3.5 oz unsalted butter
02 - 3.5 oz dark chocolate, chopped
03 - 3.2 oz granulated sugar
04 - 2 large eggs
05 - 1 tsp vanilla extract
06 - 2.1 oz all-purpose flour
07 - Pinch of salt
→ Mini Lemon Cheesecake Cups
08 - 5.3 oz cream cheese, softened
09 - 1.4 oz granulated sugar
10 - 1 large egg
11 - 1 tbsp fresh lemon juice
12 - 1 tsp lemon zest
13 - 0.5 tsp vanilla extract
14 - 6 digestive biscuits or graham crackers, finely crushed
15 - 0.9 oz unsalted butter, melted
→ Mini Fruit Tartlets
16 - 1 sheet ready-rolled shortcrust pastry
17 - 2.5 fl oz whole milk
18 - 1 egg yolk
19 - 0.7 oz granulated sugar
20 - 1 tsp cornstarch
21 - 0.5 tsp vanilla extract
22 - 2.8 oz assorted fresh berries (strawberries, blueberries, raspberries)
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Grease mini muffin tins or line with paper cups as needed.
02 - Combine butter and dark chocolate in a heatproof bowl over simmering water or in the microwave. Stir until completely smooth.
03 - Whisk in sugar, eggs, and vanilla extract into the melted chocolate mixture.
04 - Fold in flour and salt until just combined. Divide batter into 8 mini muffin cups.
05 - Bake for 12 to 15 minutes until set but fudgy in texture. Allow to cool in tin.
06 - Mix crushed biscuits with melted butter. Press mixture evenly into the bottom of 8 mini muffin cups.
07 - Beat softened cream cheese and sugar until smooth. Add egg, lemon juice, lemon zest, and vanilla extract; mix until just combined.
08 - Spoon filling over prepared crusts. Bake for 12 to 15 minutes until just set. Cool completely, then refrigerate until chilled.
09 - Cut shortcrust pastry into 8 circles and press into mini tartlet tins. Prick bases with a fork to prevent puffing.
10 - Bake for 10 to 12 minutes until golden brown. Remove and cool completely.
11 - Whisk milk, egg yolk, sugar, cornstarch, and vanilla in a saucepan. Gently heat while stirring until thickened to custard consistency. Cool slightly.
12 - Fill each tartlet shell with cooled pastry cream. Top each tartlet with assorted fresh berries.
13 - Arrange all mini treats on a tiered serving stand or platter. Garnish with fresh mint leaves if desired.
