Dessert Tasting For Two Recipe

Prepare crusts

Preheat oven to 325°F (160°C). Combine graham cracker crumbs, melted butter and a pinch of salt in a small bowl. Press about 1.5 tablespoons of the mixture into the bottom of two 3-inch removable-bottom tart pans or two 4-ounce ramekins to form a thin crust. Chill in refrigerator while preparing filling.

Melt white chocolate

Place chopped white chocolate in a small heatproof bowl. Microwave in 15-second bursts at 50% power, stirring between bursts, until smooth. Alternatively, melt over a double boiler. Set aside to cool slightly but remain fluid.

Make filling

Beat softened cream cheese with granulated sugar and vanilla until smooth and lump-free (use a hand mixer or whisk). Add the egg and beat just until combined. Mix in sour cream, then gently fold in the melted white chocolate until homogeneous. Do not overmix to avoid incorporating air.

Bake and cool

Divide the filling between the two chilled crusts. Smooth the tops. Bake in the preheated oven 18–22 minutes, until edges are set and centers still slightly jiggly. Turn oven off and leave cheesecakes inside with the door ajar for 20 minutes to minimize cracking. Remove and cool to room temperature, then chill 1 hour before serving.

Finish

Run a thin knife around the edges to loosen, unmold, and transfer to serving plates. Dust lightly with powdered sugar and garnish with a mint leaf or a bit of extra white chocolate shavings if desired.

Preheat and prep

Preheat oven to 350°F (175°C). Line a small 4x4-inch pan or use a sheet pan and bake two small squares by using foil dividers; alternatively make batter and bake in a small pan then cut two squares after cooling.

Melt chocolate and butter

In a small saucepan over low heat or in a microwave-safe bowl, melt the chopped dark chocolate and 1 tablespoon butter together until smooth. Stir in espresso powder if using. Remove from heat and let cool slightly.

Make brownie batter

Stir brown sugar and granulated sugar into the melted chocolate mixture. Add the egg and whisk quickly until glossy and thick. Fold in flour, cocoa powder and salt until just combined; do not overmix.

Bake

Pour batter into the prepared small pan (about 4x4) lined with parchment and smooth the top. Bake 12–16 minutes, until a toothpick inserted near the center comes out with a few moist crumbs (do not overbake). Let cool completely in the pan.

Assemble sticky toffee

Cut two generous squares from the cooled brownie. Warm 2 tablespoons of prepared toffee/caramel sauce until pourable (microwave 10–15 seconds). Spoon a tablespoon of warm toffee over each brownie square so it soaks slightly into the top and sides. To serve, add a light sprinkle of flaky salt if desired.

Make lime filling

In a small bowl whisk together sweetened condensed milk, lime juice, lime zest and the egg yolk until smooth and slightly thickened. The acid will cause the mixture to firm up once baked/chilled.

Fill shells

Place the two mini tart shells on a baking sheet. Divide the lime filling between the two shells (about 3 tablespoons each). Smooth the tops.

Bake or chill (two options)

Option A - Bake: Preheat oven to 350°F (175°C) and bake tartlets 8–10 minutes until filling just sets. Cool to room temperature then chill 30 minutes. Option B - No-bake: For a quicker route, chill the filled tart shells in the refrigerator at least 1 hour until set (the acid and sweetened condensed milk will thicken the filling).

Finish

Top each tartlet with a spoonful of whipped cream and a sprinkle of extra lime zest. Garnish with a tiny mint leaf if desired.

Cook apples

In a small nonstick skillet, melt 1 teaspoon butter over medium heat. Add the thin apple slices, 1 tablespoon brown sugar and cinnamon. Sauté 2–4 minutes until apples are just tender and lightly caramelized but still hold shape. Remove from heat and let cool slightly.

Prepare shells and caramel

If using prepared caramel sauce, warm briefly so it is pourable. Spoon about 1 tablespoon caramel into the bottom of each graham cracker tart shell.

Assemble

Arrange the warm apple slices over the caramel in each tart shell, fanning them if possible. Drizzle an extra teaspoon of caramel over the apples. Sprinkle crushed graham cracker (about 1/2 teaspoon) on top for texture. Chill 10–15 minutes to let caramel set slightly, or serve warm.

Make quick sauce

In a small saucepan combine brown sugar, heavy cream and butter. Cook over medium heat, stirring, until butter melts and sugar dissolves. Bring to a gentle simmer and cook 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla and a pinch of salt. Cool slightly; keeps warm for drizzling over brownie and cheesecakes, or refrigerated for up to a week (reheat gently).

Arrange one white chocolate cheesecake, one sticky toffee brownie square, one key lime tartlet and one caramel apple graham cracker tartlette on each of two dessert plates (or alternate to present all four on a single shared platter). Drizzle extra caramel/toffee sauce sparingly over the brownie and cheesecakes. Dust the cheesecake with powdered sugar, add a small dollop of whipped cream and lime zest to the key lime tartlet, and place a mint leaf near each plate for color.