Assorted Desserts Recipe

Prepare oven and pan

Preheat oven to 180°C (350°F). Line an 8x8-inch (20x20 cm) square pan with parchment paper, leaving overhang for easy removal.

Melt chocolate and butter

In a heatproof bowl set over barely simmering water (double boiler) or in short bursts in the microwave, melt the bittersweet chocolate and unsalted butter together until smooth. Remove from heat and let cool 3–5 minutes.

Mix batter

Whisk in granulated sugar until combined, then whisk in eggs one at a time. Add vanilla extract. Sift together flour, cocoa powder, and salt, then fold gently into the chocolate mixture just until no streaks remain. Fold in mini chocolate chips if using.

Bake and cool

Spread batter into prepared pan, smooth top, and bake 20–25 minutes until a thin crust forms and a toothpick comes out with a few moist crumbs. Do not overbake. Cool completely in pan on a rack, then lift out using parchment and cut into 16 bite-sized squares. Dust with cocoa powder or powdered sugar and reserve for plating.

Make tart dough

In a food processor combine flour and icing sugar. Add cold cubed butter and pulse until mixture looks like coarse crumbs. Add egg yolk and 1 tablespoon cold water; pulse a few times until dough just comes together. Turn out onto lightly floured surface, press into a disk, wrap and chill for 30 minutes.

Blind-bake shells

Roll chilled dough to 3–4 mm thickness. Cut rounds to fit six 3-inch (8 cm) tartlet pans or a standard 9-inch tart pan for larger portions. Press dough into pans, trim edges. Chill shells in freezer 10 minutes. Preheat oven to 190°C (375°F). Line shells with parchment and fill with pie weights or dried beans. Bake 12 minutes, remove weights and parchment, bake 5–7 more minutes until edges are golden. Let cool slightly.

Prepare lemon filling and finish

Whisk together eggs, granulated sugar, lemon juice, and lemon zest in a saucepan. Add cubed butter. Cook over medium-low heat, stirring constantly, until mixture thickens slightly and coats the back of a spoon (about 6–8 minutes). Do not let it boil vigorously. Strain the curd through a fine mesh into a bowl to remove zest and any cooked egg bits. Pour hot lemon curd into warm tartlet shells, smoothing the top. Chill at least 2 hours until set. Before serving, dust with powdered sugar and top with a mint leaf or a few toasted almond flakes if desired.

Bloom gelatin and heat cream

If using gelatin sheets, soften them in 30 ml cold water for 5 minutes. If using powdered gelatin (approx. 4 g), sprinkle over 30 ml cold water and let bloom 5 minutes. In a saucepan, combine heavy cream, whole milk, and granulated sugar. Split the vanilla bean lengthwise and scrape seeds into the cream (or add extract later). Heat mixture over medium until hot and just below simmering, stirring to dissolve sugar.

Incorporate gelatin and chill

Remove cream from heat. If using vanilla extract instead of bean, stir it in now. Squeeze excess water from gelatin sheets and whisk into warm cream until fully dissolved (if powdered gelatin, whisk in until dissolved). Let mixture cool 5 minutes, then pour into six 120–150 ml serving glasses or ramekins. Refrigerate at least 4 hours or until set, preferably overnight.

Make berry compote

In a small saucepan combine mixed berries, berry sugar, and 1 teaspoon lemon juice. Cook over medium heat, stirring occasionally, until berries break down and sauce thickens slightly, about 6–8 minutes. Taste and adjust sugar as needed. Cool to room temperature, then chill until ready to serve.

Serve panna cotta

When panna cottas are set, spoon a tablespoon of chilled berry compote atop each panna cotta. Garnish with a mint leaf and a few whole berries if available.

Arrange an assortment on each dessert plate: 2–3 chocolate brownie bites, 1 lemon tartlette (or two small tartlets halved), and one panna cotta glass. Dust brownies lightly with cocoa powder or powdered sugar, dust tartlets with powdered sugar, and top panna cottas with compote and mint. Sprinkle toasted almond flakes around lemon tartlets if using. Serve chilled panna cotta immediately, and keep tartlets and brownies at room temperature for best texture.