Рецепт Milk Chocolate Cream Cheese Tart Recipe
I got really excited when walking down the health aisle at our local supermarket. You see, they had sugar free digestive biscuits. I have never even tasted a ‘normal’ one before but I knew that I wanted to make a cheese cake using them as soon as I saw these. In South Africa we have a lovely coconut flavoured biscuit (cookie for my American readers) that we would usually use for a base for cheese cakes. I obviously cannot use that and so I often make my own biscuits to make the base. Now, here was a ready made biscuit for me to try. And surprisingly (to me) they are a really tasty biscuit. I can really see myself getting stuck into eating them in one sitting if left to my own devices! I was given a recipe card from my mom for a Kiri raspberry and white chocolate tart and used that as inspiration for my recipe. Kiri cheese is a childhood favourite of mine and there is always a box of the small cream cheese blocks in my fridge at work. I am not sure if this cheese is available world wide and so I used a standard cream cheese to make this recipe for a milk chocolate cream cheese tart, to ensure that it can be replicated no matter where you live. The cream cheese ensures that the milk chocolate is not too sweet – perfect for me!
Milk Chocolate Cream Cheese Tart Recipe
Ingredients:
for the crust
- 65g digestive biscuits, crushed
- 35g butter, melted
- for the tart
- 50g milk chocolate, broken into pieces
- 50g cream cheese
- 25g Mascarpone cheese
- 40mls cream, whipped
Method:
for the crust
Spray your individual tart cases
Mix the biscuits and the butter together
Use a generous tablespoon filling for each tartlet case and cover the bottom and the side – add more if necessary
Rest in the fridge until needed
for the tart
Place the chocolate and the cream cheese in a bowl over a bain marie
Leave until the chocolate melts and then stir until smooth
Allow to cool slightly before whisking in the Mascarpone
Make sure the mixture is smooth before stirring in the cream
Mix completely before spooning the mixture into the tart cases
Allow to set in the fridge for at least 3 hours before serving
2.2
http://tandysinclair.com/milk-chocolate-cream-cheese-tart-recipe/
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About Tandy
I am a foodie who is passionate about regional and seasonal produce. I live in a cottage by the sea with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.