Easy

These turnovers are a variation on the classic pain au chocolat. For maximum flavor, look for the highest-quality chocolate possible, such as Callebaut, Valrhona, or Scharffen Berger.

Coating the muffin tins with butter and sugar gives these little chocolate cakes sparkle and a bit of crunch.

The frosting can be refrigerated in an airtight container for up to 3 days. Before using, bring to room temperature; beat with the paddle attachment on medium-low speed until smooth.

This dough can be frozen for up to 1 month; thaw in the refrigerator before using. Allow guests to fill their own tarts at the table.

Use red-fleshed papayas, such as Sunrise Solo or Maradol. Be sure to ask your grocer which ones will have flesh with a rosy hue since a papaya’s skin and shape may not be a good indication of its interior color.

Because there is no butter in the sponge cake, it will remain soft when frozen in the Lemon Semifreddo Cake.

The tuile batter can be made 1 day in advance. Refrigerate it in an airtight container until you’re ready to bake.

The sauce can be refrigerated in an airtight container for up to 3 days. Warm over gentle heat just before serving.