Chocolate Cheesecake Tarts
Calories: 9
Adjust Servings Here: 24 tartlets
Description
Adorable mini tarts filled with a rich chocolate cream cheese mixture in a buttery shortcrust pastry. These semi-homemade chocolate cheesecake tarts take only 20 minutes to make. This chocolate cream cheese tart recipe takes advantage of ready-to-use tart shells that cut preparation time by half and make entertaining a breeze
Ingredients
Tart shells (30 shells)
- 190 g (1½ cups) All-purpose flour
- 113 g (½ cup) Unsalted butter chilled, cubed
- ¼ tsp Salt
- 2 tbsp Powdered Sugar
- 1 large Egg yolk
- 2 tbsp Chilled water up tp 4 tbsp
Chocolate cheesecake filling
- 226 g (1 cup) Cream cheese
- 120 ml (½ cup) Whipping cream
- 110 g (4 oz) Dark chocolate
- ¼ tsp Salt
- 1 tsp Vanilla extract
- 60 g (½ cup) Powdered sugar
- 1 tbsp Cornstarch
Garnish
- Chocolate shaving
Instructions
Tart shells (if making from scratch)
- Dough - In the bowl of a food processor, combine flour, salt, and sugar; pulse for a few seconds. Add cubed chilled butter – pulse until it resembles a breadcrumb consistency. Combine the egg yolk with water and add it to the processor. Pulse until combined, but don't overdo it.190 g All-purpose flour, 113 g Unsalted butter, ¼ tsp Salt, 2 tbsp Powdered Sugar, 1 large Egg yolk, 2 tbsp Chilled water
- Chill - Transfer to a work surface – bring the dough together to form a disc. Wrap in cling wrap and chill in the fridge for about 15 minutes.
- Line the shells: When chilled, roll small pieces of dough into discs and line each tart shell. Cut off any excess at the edges. Alternatively, you can cut a small disc for the base of the tart and strips for the sides. Cut off any excess. Place the tartlet in the fridge while you preheat the oven
- Preheat the oven to 200℃ / 400℉
- Bake shells - Prick the pastry all over with the tines of a fork or a cocktail stick to prevent the dough from puffing up. Bake in the preheated oven – the 3-inch mini-tarts take 10 to 12 minutes, while the 5-inch mini-tarts take about 12 to 14 minutes. Cool the tarts completely before filling
Chocolate cheesecake filling
- Melt the chocolate in a microwave-safe bowl or double boiler. Set aside to cool.110 g Dark chocolate
- Whip the heavy cream to soft peaks. Add the cream cheese, sugar, cornstarch, salt and vanilla extract. Whip until just combined, don't overwhip. Fold in the cool melted chocolate until well combined.226 g Cream cheese, 120 ml Whipping cream, ¼ tsp Salt, 1 tsp Vanilla extract, 60 g Powdered sugar, 1 tbsp Cornstarch
- Transfer the cream cheese mixture to a piping bag and pipe into each tart shell.
- Garnish with a little shaved chocolate. Chill for a few hours before serving.Chocolate shaving
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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