About these tarts
Can you think of a dessert more simpler than tartlets? Often, when I entertain, I choose to serve mini-tarts because they are pretty to look at and easy to serve. So, this is a semi-homemade kinda thing.
First, you buy the tart shells readymade, which is so easy to find at any grocery store. However, if you plan to make homemade mini-tarts calculate and extra 45 minutes of active time. And, it takes 15 minutes to make the chocolate filling. Lastly, 3 minutes to pipe the filling. How easy is that?
Homemade vs. ready-to-use tart shells
You can make the tart shells from scratch or you can cheat and buy them from the store, as I have done here. Sometimes, it’s ok to be lazy. And yet, making mini tarts at home is not difficult. So, if you don’t have these ready to use tartlets, you can make these yourself. And, I have shared three different methods of making mini tarts with the recipe and video. You must check it out.
Ingredients and substitutes
Chocolate – Always use good quality chocolate. Chocolate that you enjoy eating. For example, I’m using 60% Callebaut coverture chocolate. Cream cheese – Use a good 38% or more cream cheese, so you get the maximum cheese flavor. Since, low-fat cream cheese will make the consistency of the filling too soft. Whipping cream – I highly recommend using 35% fat whipping cream. The low-fat versions will have too much liquid and not whip well to soft peaks. And, the excess moisture can cause the crust to get soggy. But, if you plan to use a low-fat version, I would recommend assembling them closer to serving rather than ahead of time.
Step by step: Chocolate cheesecake tartlets
Prepare tart shells
In a food processor bowl, combine flour, salt, sugar – and pulse a few seconds. Next, add cubed chilled butter – pulse for 30 seconds to a minute until it resembles bread crumb consistency. Then, add the egg yolk – pulse some more. Add 2 to 4 tablespoons water the mixture forms a dough. 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. When chilled, roll small pieces of dough into disc 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 C / 390 F. Next, prick the pastry all over with the tines of a fork or cocktail stick to prevent the dough from puffing. 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. Then, cool the tarts completely before filling.
Prepare the chocolate cheesecake filling
Whip the cream with cornstarch to soft peaks – and set aside. In a separate bowl, melt the chocolate in a microwave-safe bowl or bane-marie. Then, add the cream cheese, sugar, salt and vanilla. Lastly, fold in the whipped cream.
Assemble the tarts
Transfer cream cheese mixture to a piping bag and pipe into each tart shell. Finally, Garnish with a little shaved chocolate.
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Frequently asked questions
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