Mini Desserts Recipe

Make the tart shells

Preheat oven to 350°F (175°C). In a bowl, whisk together 1 cup all-purpose flour and 1/4 cup powdered sugar. Cut 6 tablespoons cold, cubed unsalted butter into the flour mixture with a pastry cutter or fork until it resembles coarse crumbs. Add 1 egg yolk and 1 tablespoon ice water and mix just until the dough comes together. Press the dough into a disc, wrap in plastic, and chill 20–30 minutes.

Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Using a 3-inch round cutter, cut 12 rounds. Gently press rounds into a 12-cup mini tart or muffin tin, trimming any excess. Prick bottoms lightly with a fork. Line each shell with a small square of parchment and fill with pie weights or dried beans. Bake for 12–15 minutes until edges are lightly golden. Remove weights and parchment and bake 3–5 minutes more to dry the centers. Let cool in the tin 5 minutes, then transfer to a rack to cool completely.

Prepare lemon curd

In a heatproof bowl, whisk together the zest and juice of 2 lemons (about 0.5 cup juice depending on lemon size), 3/4 cup granulated sugar, 2 large eggs and 1 large egg yolk until smooth. Place the bowl over a saucepan of gently simmering water (double boiler), making sure the bowl doesn't touch the water. Whisk constantly until the mixture thickens and registers about 170–175°F (77–80°C) and coats the back of a spoon, about 8–10 minutes. Remove from heat and whisk in 3 tablespoons softened butter until smooth. Strain through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Cover surface with plastic wrap to prevent skin and chill until slightly thickened, at least 30 minutes.

Fill each cooled tart shell with about 1 to 1.5 tablespoons lemon curd, smoothing the tops. If desired, dust lightly with powdered sugar (use 1/2 teaspoon) right before serving. Keep chilled until serving.

Preheat oven to 325°F (160°C). Place 8 small ramekins (about 3–4 oz each) in a deep baking dish or roasting pan.

Warm cream and chocolate

In a small saucepan over medium heat, combine 1 cup heavy cream, 1/2 cup whole milk and 2 teaspoons granulated sugar. Heat until just simmering (do not boil). Remove from heat and pour over 4 ounces chopped semi-sweet chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth and glossy.

Temper egg yolks and combine

In a separate bowl, whisk 3 large egg yolks lightly. Slowly whisk about 1/4 cup of the warm chocolate mixture into the yolks to temper. Then whisk the tempered yolks back into the chocolate mixture along with 1/2 teaspoon vanilla extract and 1/8 teaspoon fine sea salt until combined.

Pour the custard evenly into the ramekins (about 3–4 oz each). Place ramekins in the prepared baking dish and pour hot water into the pan until it reaches halfway up the sides of the ramekins (bain-marie). Carefully transfer to the oven and bake 20–25 minutes, or until edges are set but centers still slightly jiggly.

Remove the pan from the oven and transfer ramekins to a rack. Let cool to room temperature, then refrigerate at least 2 hours (preferably overnight) to fully set. Top each pot with a dollop of whipped cream (use some of the 1/2 cup whipped cream) just before serving.

Make meringue discs

Preheat oven to 250°F (120°C) and line two baking sheets with parchment. In a clean, grease-free mixing bowl, whip 3 large egg whites on medium speed until soft peaks form. Gradually add 3/4 cup granulated sugar, one tablespoon at a time, while continuing to whip on high until glossy stiff peaks form and the sugar is dissolved (rub a bit between fingers to check for grittiness). Fold in 1 teaspoon cornstarch, 1/2 teaspoon white vinegar and 1/2 teaspoon vanilla extract gently.

Using a spoon or a small cookie scoop, dollop 12 mounds (about 2 tablespoons each) onto the prepared sheets, spacing them well. Use the back of the spoon to create a slight well in the center of each mound to hold cream and fruit.

Bake at 250°F (120°C) for 60–70 minutes until meringues are dry to the touch and easily lift off parchment. Turn the oven off and let meringues cool completely inside the oven with the door closed or slightly ajar for 1 hour to prevent cracking.

Finish and assemble

Whip 1/2 cup heavy cream with 1 tablespoon powdered sugar until soft peaks form. Spoon or pipe a small amount of whipped cream into the well of each cooled meringue and top with a mix of fresh berries (use the 1 cup mixed berries). Garnish each pavlova with a small mint leaf if desired. Serve immediately; pavlovas are best the day they are assembled.