Custom Mini Sweets Tray Recipe

Prep and melt

Preheat oven to 350°F (175°C). Line a mini muffin pan (makes ~12 mini brownies) or an 8x4-inch pan if cutting into squares. In a small saucepan or double boiler, melt the 0.25 cup butter with 3 oz semisweet chocolate chips over low heat, stirring until smooth. Remove from heat and let cool slightly.

Mix batter

Whisk 0.5 cup granulated sugar into the melted chocolate until combined. Stir in 1 large egg and 0.5 tsp vanilla extract until glossy. Sift in 0.33 cup flour, 2 tbs unsweetened cocoa powder, and 0.125 tsp salt; fold gently until just combined. Do not overmix.

Bake

Spoon batter into the mini muffin pan, filling each about two-thirds full (or pour into prepared pan to a 1/2-inch thickness). Bake 12–15 minutes for mini tins (or 18–22 minutes for a small pan) until a toothpick comes out with a few moist crumbs. Allow to cool in pan 10 minutes, then transfer to a rack to cool completely. If baked in a larger pan, cut into bite-size squares once cool.

Finish

If desired, place each mini brownie in a paper liner and drizzle with 2 tbs melted chocolate divided among pieces. Keep at room temperature in an airtight container for up to 2 days or refrigerate up to 5 days.

Preheat & prepare shells

Preheat oven to 325°F (160°C). Arrange the 12 pre-made mini tartlet shells on a baking sheet lined with parchment.

Make lemon curd filling

In a medium heatproof bowl, whisk together 0.5 cup fresh lemon juice, 1 tsp lemon zest, 0.5 cup granulated sugar, and 2 large eggs until smooth. Place the bowl over simmering water (double boiler) and cook, stirring constantly, until mixture thickens and reaches about 170°F (takes ~5–7 minutes). Remove from heat and whisk in 2 tbs cold cubed butter, one piece at a time, until fully incorporated and glossy.

Bake & set

Spoon the warm lemon curd into the tartlet shells, filling nearly to the top. Bake in the preheated oven for 8–10 minutes just to set edges. Remove and cool on a rack to room temperature, then chill in refrigerator 30–45 minutes to fully set.

Finish

Dust the tartlets lightly with 1 tbs powdered sugar before serving and top each with a small mint leaf if using. Store refrigerated and serve chilled; best within 2 days.

Make shortbread base

Preheat oven to 350°F (175°C). In a small bowl, rub together 0.5 cup all-purpose flour, 2 tbs cold cubed butter, and 2 tbs granulated sugar with your fingertips until mixture resembles coarse crumbs. Press evenly into the bottom of a greased or parchment-lined mini bar pan or a small baking pan to form a thin base. Bake 10–12 minutes until lightly golden. Remove and let cool slightly.

Prepare caramel pecan topping

In a medium bowl, whisk together 0.25 cup packed brown sugar, 1 large egg, 2 tbs light corn syrup, 2 tbs melted unsalted butter, and 0.25 cup chopped pecans until combined. Stir in 0.25 tsp coarse sea salt and 0.25 tsp vanilla (measure above used 0.25 tsp vanilla extract). Spread the topping evenly over the warm baked shortbread base.

Bake & cool

Return to the oven and bake an additional 12–15 minutes until the topping is set and bubbling at the edges. Remove and cool completely in the pan, then refrigerate 30 minutes to firm. Cut into mini bars or squares sized for the tray (about 12 bites).

Finish

If desired, sprinkle a tiny pinch of extra sea salt on each piece and place in mini liners. Store in an airtight container in the refrigerator for up to 4 days.

For a custom mini sweets tray portioning two desserts per person: decide on guest count and choose two different mini items per person (e.g., 1 brownie + 1 lemon tartlet). Multiply ingredient quantities above to yield the total number of mini bites needed (2 bites x number of guests). Arrange pieces in mini paper cups or directly on a tray. Garnish with mint leaves and light chocolate drizzle or powdered sugar as appropriate. Keep chilled or at room temperature depending on the items chosen; lemon tartlets should remain cool.

Label any premium choices that increase per-person price (for example, additional nut-based bars or extra-large chocolate mousse bites) and communicate storage/serving recommendations: serve within 24–48 hours for best texture and freshness.