Melt dark chocolate in a heatproof bowl over simmering water. Let cool slightly.

Whip heavy cream until soft peaks form. In another bowl, beat egg whites until foamy, then gradually add sugar and beat until stiff peaks form.

Fold melted chocolate into whipped cream, then gently fold in egg whites until fully combined.

Spoon or pipe the mousse into small cups and refrigerate for at least 2 hours before serving.

Fill each tart shell with pastry cream.

Top with mixed fresh fruit, arranging them artistically.

Heat apricot jam until melted and brush over the fruit for a shiny finish.

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs with melted butter and press into the bottom of muffin tin cups.

In a bowl, beat cream cheese, sugar, and vanilla until smooth. Add egg and mix until just combined.

Pour cheesecake mixture over crusts and bake for 15 minutes. Let cool and refrigerate for at least 2 hours before serving.