Chocolate Cream Cheese Tart

Chocolate Cream Cheese Tart is a have no sour cream + cost of eggs creation. But I'm a baker and I can't be stopped.

My no bake cheesecakes usually include sour cream. But I wanted to make a cheesecake without sour cream's tang. Heavy cream's price is in the stratosphere.

Now, what? Use the technique for making ermine frosting. That's creates the pudding like texture.

What you get is a dense cheesecake-pudding hybrid. No eggs, heavy cream or sour cream. Easier on the wallet.

Text and Photo by Jac Kyles Baker

Makes one 6 inch tart

Ingredients

For the tart crust:

1/4 tsp vanilla extract

2 TB cocoa powder

2 TB cup light brown sugar*

2 TB brewed black coffee or water

2 TB vegetable oil

1/2 cup all purpose flour

1/4 tsp baking powder

For the filling:

8 oz cream cheese, room temperature

1/2 cup evaporated milk, room temperature

2 TB all purpose flour

1/2 cup light brown sugar

1/2 tsp vanilla extract

1/4 cup mini semi sweet chocolate chips

Preparation

Line a 6 inch microwave safe pan with parchment paper.

Prepare tart shell:

In a large bowl, whisk together flour and baking powder.

In a separate large bowl: whisk the sugars, cocoa, vanilla extract and coffee. Add oil. Whisk briskly for 2 minutes.

Make a well into the bottom of the bowl with the flour mixture.

Add the wet mixture to the flour. Slowly stir in flour until dough forms.

Press dough into the bottom and sides of the prepared pan. Microwave on HIGH for 45 seconds to 1 minute.

Cool crust on a wire rack.

Make filling and tart:

In a large microwave safe bowl, whisk sugar and flour together. Break up any lumps in the flour with a spoon. Slowly whisk in evaporated milk until smooth.

Microwave on HIGH for 2 minutes. Stir after 1 minute. The mixture will be thick like a pudding.

Stir chocolate chips into the hot filling. Set aside to cool.

In a separate bowl: beat cream cheese until light and creamy. Add about 1/4 of the cream cheese to the warm filling at a time. Mix well after each addition of cream cheese.

Pour filling into cooled crust. Refrigerate at least 4 hours or until set.

Store covered in the refrigerator.

Cook's Notes

The tart is better the next day. The flavor intensifies each day. That's usually the case with cream cheese fillings.

Please don't serve straight from the refrigerator. Flavor and texture is best if the tart is at room temperature for at least 15 minutes.

But who's to stop you if insist on eating it cold?

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