Dessert Platters Recipe

Wash all berries and grapes. Hull and quarter strawberries if large. Pat dry on paper towels and toss gently with orange zest to brighten flavor. Refrigerate until assembly.

Pick mint leaves from stems and keep chilled in a small bowl of water covered with plastic wrap until ready to garnish.

Make lemon curd

In a small heavy saucepan, whisk together granulated sugar, whole eggs, and egg yolks until smooth. Add lemon juice and lemon zest. Cook over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula until mixture thickens and coats the back of the spoon (about 6–8 minutes); do not boil. Remove from heat and whisk in butter and vanilla until smooth. Pour curd through a fine mesh sieve into a bowl to remove any cooked egg bits. Cover surface with plastic wrap and chill until cool (about 30 minutes).

Fill tart shells and make meringue

Spoon or pipe about 1 tablespoon of chilled lemon curd into each mini tart shell. For meringue, place room-temperature egg whites in a clean, dry bowl and add cream of tartar. Using an electric mixer, beat on medium speed until soft peaks form. Gradually add powdered sugar and continue beating to stiff glossy peaks (about 2–3 minutes). Pipe or spoon a small swirl of meringue onto each filled tart, then brown meringue lightly with a kitchen torch for 10–20 seconds or briefly place under a preheated broiler for 20–30 seconds watching closely. Chill tarts for 10 minutes before plating.

Chop chocolate finely and place in a heatproof bowl. Heat heavy cream until just simmering (do not boil) and pour over chopped chocolate. Let sit 1 minute, then stir until smooth. Stir in butter until glossy. Cover and refrigerate 1–2 hours until firm enough to scoop.

Using a small scoop or teaspoon, portion ganache into roughly 1-inch balls. Roll quickly between palms to smooth, then roll in cocoa powder or chopped toasted nuts. Keep truffles chilled until assembly; remove from fridge 10–15 minutes before serving to slightly soften.

Make crust and filling

Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter until evenly moistened. Press about 1 tablespoon crust mixture into the bottom of 12 mini muffin cups or mini cheesecake liners to form a compact base. In a medium bowl, beat softened cream cheese until smooth. Add granulated sugar and vanilla and beat until combined. Add the egg and mix just until incorporated. Spoon filling over crust bases, filling each about three-quarters full.

Bake and cool

Bake 12–14 minutes until edges are set and centers still slightly jiggly. Remove from oven and run a thin knife around edges to prevent sticking. Cool to room temperature, then chill in refrigerator at least 1 hour. Before serving, top each mini cheesecake with a small dollop (about 1/2 teaspoon) of sour cream and a few fresh berries.

If using melted dark chocolate for drizzle, place chocolate in a small microwave-safe bowl and microwave in 15-second intervals, stirring between, until smooth. Transfer to a small piping bag or zip-top bag with a tiny corner cut.

On a large serving platter, arrange chilled fruit in clusters across one side, mini tarts in a small group, cheesecake bites in another cluster, and truffles nestled between. Spoon small pools of raspberry coulis in a couple of spots on the platter for picking. Lightly dust exposed platter areas and some desserts with powdered sugar. Drizzle melted dark chocolate over cheesecake bites and a few truffles for contrast. Garnish fruit clusters and around tarts with mint leaves.

Serve immediately or keep chilled (covered) for up to 2 hours. For best texture, remove from refrigerator 10–15 minutes before serving so flavors open up.