Mini Trio Recipe

Make shortcrust pastry

In a medium bowl, combine 1 cup flour, 1 tsp sugar and a pinch of salt. Cut in 5 tbs cold cubed butter with a pastry cutter or fingers until mixture resembles coarse crumbs. Add 2 tbs cold water, one tablespoon at a time, and gently bring dough together without overworking. Form into a disc, wrap in plastic and chill for 20–30 minutes.

Blind-bake tart shells

Preheat oven to 375°F (190°C). Roll out chilled dough on a lightly floured surface to about 1/8-inch thickness. Cut 12 circles slightly larger than mini tart tins (or a mini muffin pan). Press dough into tins, trim edges. Prick bottoms lightly with a fork. Brush bottoms with beaten egg yolk to seal (optional). Line each shell with parchment and fill with pie weights or dried beans. Bake 10 minutes, remove weights and parchment, then bake another 5–7 minutes until lightly golden. Remove and cool on a rack.

Prepare lemon curd

In a small saucepan, whisk together 1 cup fresh lemon juice, 1 tbs lemon zest, 3 tbs sugar, 2 whole eggs over medium-low heat. Stir constantly until mixture slightly thickens (about 5–7 minutes) and reaches about 170°F (just before simmer). Remove from heat and stir in 2 tbs softened butter until incorporated. Strain curd through a fine sieve into a bowl to remove zest and any cooked egg bits. Let cool slightly.

Fill and chill

Spoon or pipe the lemon curd into cooled tart shells, filling nearly to the top. Chill in the refrigerator for at least 1 hour to set. Garnish before serving with a small lemon zest curl or dust of powdered sugar if desired.

Make crust (same method as lemon tart)

Use the same shortcrust pastry method as for the lemon tarts: combine 1 cup flour, 1 tsp sugar, a pinch of salt, 5 tbs cold cubed butter and 2 tbs cold water. Chill 20–30 minutes, roll, cut 12 rounds, line mini tins or muffin pan, blind-bake at 375°F (190°C) for 10 minutes with weights, remove weights and bake 5–7 more minutes until lightly golden. Cool on a rack.

Make pastry cream

In a small saucepan, heat 1 cup whole milk until steaming (do not boil). In a bowl, whisk together 3 tbs sugar, 2 tsp cornstarch and 2 egg yolks until smooth. Temper the yolk mixture by whisking in about 1/4 cup of the hot milk, then return tempered mixture to the saucepan with the remaining hot milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a low boil (about 2–3 minutes). Remove from heat, stir in 1 tbs butter and 1 tsp vanilla extract. Strain into a bowl, cover surface with plastic wrap to avoid a skin, and cool to room temperature, then chill until set (about 30 minutes).

Assemble mini pies

Slice 2 ripe but firm bananas into thin rounds. Spoon a thin layer of chilled pastry cream into each cooled tart shell, arrange banana slices in a single layer, then top with more pastry cream to level with the rim. Chill assembled minis for at least 30 minutes to set. Just before serving, pipe or dollop whipped cream on each and top with a small banana slice or sprinkle of cinnamon if desired.

Assemble s'mores

Preheat a small kitchen torch. Lay out 12 graham cracker squares as bases. If desired, lightly brush the tops with a tiny amount (1 tsp total) of melted butter for extra toasting color. Place one chocolate piece on each cracker base.

Add marshmallows and torch

Place one large marshmallow (or fold a large into two pieces) on top of each chocolate piece. Using the torch, carefully brown the marshmallow tops until golden and slightly charred to preference (keep the flame moving and do not hold in one spot). Alternatively, broil on high in the oven for 10–20 seconds watching closely. Immediately top each toasted marshmallow with a second graham cracker square, press lightly to slightly flatten so chocolate melts, but serve open-faced for a bite-sized torched presentation.

Serve

Allow to cool for 1–2 minutes so marshmallow firms slightly, then serve warm. Store any leftovers at room temperature in an airtight container for up to 1 day (marshmallow texture will change).