Work in this order: tart shell, then chocolate cheese filling, then cheese cream. Make the tart shell (pâte sucrée) ahead of time.
Put the dark couverture chocolate, milk couverture chocolate, and heavy cream in a microwave-safe container and melt in the microwave, heating in 10-second bursts and checking each time. Too much heat at once can make the chocolate separate or burn.
In a bowl, beat the cream cheese and sugar with a hand mixer until smooth.
Add the egg and gold rum and mix. The gold rum adds depth of flavor.
Add the chocolate mixture from step 2 and mix.
Add the sifted cake flour and cocoa powder and mix.
Scrape down the sides of the bowl with a spatula to finish the filling.
Pour the filling into the blind-baked tart shell and bake in an oven preheated to 160°C for 30–35 minutes.
Let it cool completely at room temperature.
In a bowl, beat the cream cheese and sugar with a hand mixer until smooth.
Add a third of the heavy cream and beat until smooth.
Add the rest of the cream and whip until thick. It should be thick, not runny; check it as you go so you don’t overwhip it.
Spoon the cheese cream onto the cooled tart.
Spread the cream roughly with an offset spatula for a rustic finish.
Decorate with dark couverture chocolate, chopped or shaved with a knife.
Refrigerate the finished tart for at least 1 hour to let the cream set before slicing.
Tips
A great tart to make on a winter day when you’re craving a dense, rich chocolate dessert.
Blending dark and milk couverture chocolate brings out a bittersweet flavor.
Adults tend to love this tart even more than kids do.
It keeps in the refrigerator for up to 3 days, but the crust loses its crispness over time, so it’s best eaten as soon as possible.
Chocolate Cream Cheese Tart
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (1 batch)
- unsalted butter 70g
- egg 25g
- cake flour 130g
- almond flour 20g
- powdered sugar 50g
- salt 1g
- egg yolk 10g, for brushing the shell
- cream cheese 180g
- egg 50g
- cake flour 10g
- cocoa powder 9g
- sugar 40g
- heavy cream 100g
- dark chocolate 50g, couverture
- milk chocolate 30g, couverture
- rum 10g, gold rum, optional
- cream cheese 70g
- heavy cream 200g
- sugar 33g
- dark chocolate a little, couverture
Instructions
1. Work in this order: tart shell, then chocolate cheese filling, then cheese cream. Make the tart shell (pâte sucrée) ahead of time.
2. Put the dark couverture chocolate, milk couverture chocolate, and heavy cream in a microwave-safe container and melt in the microwave, heating in 10-second bursts and checking each time. Too much heat at once can make the chocolate separate or burn.
3. In a bowl, beat the cream cheese and sugar with a hand mixer until smooth.
4. Add the egg and gold rum and mix. The gold rum adds depth of flavor.
5. Add the chocolate mixture from step 2 and mix.
6. Add the sifted cake flour and cocoa powder and mix.
7. Scrape down the sides of the bowl with a spatula to finish the filling.
8. Pour the filling into the blind-baked tart shell and bake in an oven preheated to 160°C for 30–35 minutes.
9. Let it cool completely at room temperature.
10. In a bowl, beat the cream cheese and sugar with a hand mixer until smooth.
11. Add a third of the heavy cream and beat until smooth.
12. Add the rest of the cream and whip until thick. It should be thick, not runny; check it as you go so you don't overwhip it.
13. Spoon the cheese cream onto the cooled tart.
14. Spread the cream roughly with an offset spatula for a rustic finish.
15. Decorate with dark couverture chocolate, chopped or shaved with a knife.
16. Refrigerate the finished tart for at least 1 hour to let the cream set before slicing.
https://hong-recipe.pages.dev/en/recipes/chocolate-cream-cheese-tart/
Hong's Recipe