Chocolate Cream Cheese Tart

Chocolate Cream Cheese Pudding Tart is a result of having no sour cream and the rising cost of eggs. 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 the pudding part.

What you get is a cheesecake-pudding hybrid. No eggs, heavy cream or sour cream. And 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

Prepare tart shell:

Line a 6 inch microwave safe pan with parchment paper.

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

In a separate large bowl, whisk the sugars, cocoa, vanilla extract and coffee until combined. And oil and briskly whisk for about 2 minutes.

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

Add the wet mixture to the flour. Stir with a wooden spoon or a rubber spatula until just combined and no flour is visible.

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

Make filling and tart:

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

Microwave on HIGH for 2 minutes, stirring every 30 seconds. The mixture will be thick like a pudding.

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

Beat cream cheese in a bowl 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 prepared crust. Refrigerate at least 4 hours or until firm.

Store in the refrigerator.

In a large bowl, whisk brown sugar, salt, chia seeds and cornstarch. Gradually whisk in milk until smooth.

Microwave on MEDIUM HIGH (70%) until mixture begins to boil and thickens slightly, 5 to 6 minutes total, stirring every 1 to 2 minutes.

Carefully remove from microwave and stir in vanilla. Set aside to cool for 5 minutes.

Stir filling and pour into cooled tart shells**. Refrigerate until set.

Cook's Notes

The cheesecake is better the next day. The flavor was the best on the fourth day. That's usually the case with cheesecakes and other things made with cream cheese.

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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