Custom Dessert Tray Recipe

Prepare and bake brownies

Preheat oven to 350°F (175°C). Line a 6x6-inch square pan or small baking pan with parchment. In a small saucepan over low heat or in the microwave, melt 0.5 cup unsalted butter. Stir in 0.75 cup granulated sugar until slightly dissolved. Remove from heat and whisk in 1 large egg and 0.5 tsp vanilla extract until smooth. Sift together 0.5 cup all-purpose flour, 0.25 cup unsweetened cocoa powder, and 0.25 tsp salt; fold into wet mixture just until combined. Stir in 0.25 cup chocolate chips if using. Pour batter into prepared pan and smooth top. Bake 18–22 minutes, until a toothpick inserted in center comes out with a few moist crumbs. Let cool completely, then cut into 12 mini squares to place into liners.

Make lemon curd and assemble

Preheat oven to 325°F (160°C) if you prefer to gently set curd in shells (optional). In a medium bowl, whisk together 0.5 cup fresh lemon juice, 1 tbsp lemon zest, 0.5 cup granulated sugar, and 2 large eggs until smooth. Whisk in 2 tbsp melted unsalted butter. Option A (no-bake): Spoon curd into ready-made mini tart shells and chill in refrigerator 1–2 hours to set. Option B (bake-set): Fill tart shells about three-quarters full, place on a baking sheet, and bake 12–15 minutes until filling is just set; cool, then chill 30 minutes. Dust with 1 tbsp confectioners' sugar before serving.

Whip meringue and bake

Preheat oven to 250°F (120°C). Line a baking sheet with parchment. In a clean, grease-free bowl, beat 3 large egg whites on medium-high speed until soft peaks form. Gradually add 0.75 cup granulated sugar one tablespoon at a time, continuing to beat until glossy stiff peaks form and sugar is dissolved (rub a bit between fingers to check for grittiness). Gently fold in 1 tsp cornstarch, 0.5 tsp white vinegar, and 0.5 tsp vanilla extract. Spoon or pipe 12 small meringue nests (~2–3 tbsp each) onto parchment, making a shallow well in the center of each. Bake 55–65 minutes until crisp on the outside; turn oven off and let meringues cool inside the oven for 1 hour to prevent cracking. Meanwhile, whip 0.5 cup heavy cream with 1 tbsp confectioners' sugar to soft peaks. When meringues are cool, top each with a dollop of whipped cream and about 1 tbsp mixed fresh berries.

Prepare crust and filling

Preheat oven to 325°F (160°C). In a bowl combine 1 cup graham cracker crumbs and 3 tbsp melted unsalted butter until the mixture holds together when pressed. Press about 1 tbsp of crumb mixture into the bottom of each of 12 small cups or liners. In a separate bowl, beat 8 oz softened cream cheese until smooth. Add 0.25 cup granulated sugar and 0.5 tsp vanilla extract and beat until combined. Add 1 large egg and beat just until incorporated. Spoon the cheesecake filling over the crusts, filling each cup nearly to the top. Place cups on a baking sheet and bake 15–18 minutes until edges are set but centers slightly jiggly. Cool to room temperature then chill at least 2 hours. Before serving, top each with about 1 tsp fruit compote or jam.

Arrange one dessert per person on the tray according to your selections (e.g., mix of brownies, lemon tarts, pavlovas, cheesecake cups). Place each item into an assorted small serving cup or liner. Garnish pavlovas and lemon tarts with a mint sprig and dust pavlovas and lemon tarts lightly with powdered sugar. For a consistent tray, provide 12 pieces total (1 per person) — if planning different counts, scale ingredient quantities and baking batches proportionally. Chill or hold at room temperature as appropriate: pavlovas and brownies at room temp up to 4 hours, cheesecakes and lemon tarts chilled until serving.