Cheese Chocolate Tart

Name: Cheese Chocolate Tart
Cuisine: American
Ingredients: 20 grams Chocolate flakes; 1 Pistachios; 30 ml Water; 5 grams Granulated sugar; 1 splash Rum; 50 grams Butter; 30 grams Powdered sugar; 1/2 Egg; 100 grams Cake flour; 10 grams Cocoa; 50 grams Semi sweet chocolate; 1 1/2 Egg; 30 ml Heavy cream; 30 grams Granulated sugar; 30 grams Almond flour; 40 grams Cream cheese; 15 grams Granulated sugar; 50 ml Heavy cream; 1 grams Leaf gelatin; 1 tsp Rum

cookpad.japan @cookpad_jp

I made this as a birthday present for my boyfriend. I always made strawberry cake, so this year to be different, I made chocolate tart. It's like Valentine's.

For a 20 cm tart pan, it will be 1 cake. It's not very sweet, so use sweet or milk chocolate if you prefer sweeter taste. The reason I line chocolate flakes on the bottom is to prevent the cream from seeping through the poked holes. (maybe you don't need it)
Instead of cheese cream, you can use whipped heavy cream, decorate with strawberry! Recipe by Yossy. (makes two 12 cm tart pan.)

I made this as a birthday present for my boyfriend. I always made strawberry cake, so this year to be different, I made chocolate tart. It's like Valentine's.

cookpad.japan @cookpad_jp

I made this as a birthday present for my boyfriend. I always made strawberry cake, so this year to be different, I made chocolate tart. It's like Valentine's.

Saved

Ingredients

[Others]
20 gramsChocolate flakes
1Pistachios
<Syrup>
30 mlWater
5 gramsGranulated sugar
1splash Rum
50 gramsButter
30 gramsPowdered sugar
1/2Egg
100 gramsCake flour
10 gramsCocoa
50 gramsSemi sweet chocolate
1 1/2Egg
30 mlHeavy cream
30 gramsGranulated sugar
30 gramsAlmond flour
40 gramsCream cheese
15 gramsGranulated sugar
50 mlHeavy cream
1 gramsLeaf gelatin
1 tspRum

Saved

Steps

1

Tart: Bring the butter and eggs to room temperature. Sieve the flour and cocoa together. Spread the butter in the mold and let it cool.
2

Add powdered sugar to the butter in 3 batches and whip together with a whisk. Add the beaten egg slowly.
3

Add the sieved flours to mix with a spatula. When the mixture becomes together, wrap it up with a plastic wrap, rest for more than 30 minutes in fridge.
4

Roll up the dough larger than a tart pan to line on. Push with your fingers. Cut off the excess dough, pierce with a fork. Keep it until when you need it.
5

Chocolate cream: Bring the egg to room temperature. Sieve the almond flour, chop the chocolate, put it into a pot with heavy cream. Melt them in double broiler.
6

Add the granulated sugar into the egg, mix well with a whisk. Add the dissolved chocolate slowly.
7

Add the almond flour, mix until smooth texture. Wrap the bowl to rest for 15 minutes in fridge.
8

Crush the chocolate flakes lightly, and line on the bottom of tart pan.
9

Pour the chocolate cream, tap the pan lightly on the counter to remove air bubbles. Bake for 20 - 25 minutes at 170°C. When it has cooled, take it out from the pan.
10

Syrup: Turn on the heat an stir the water and granulated sugar to melt. Add the rum.
11

Cheese cream: Bring the cream cheese to room temperature. Soak the gelatin sheets in water. Whip the heavy cream until it forms soft peaks.
12

Add the granulated sugar into cream cheese to mix. Dissolve the soaked gelatin in double broiler and mix into cream cheese. Add the rum, too.
13

Add the heavy cream little by little to mix together, then add them all. Put the cream in icing bags with a tip.
14

Finishing: Pour the syrup on the chocolate cream (not to put on the tart), then squeeze out the cheese cream. Sprinkle the chopped pistachios.
15

The cut out parts look like this.