Recipe For Milk Chocolate Cream Cheese Tart

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
Milk Chocolate Cream Cheese Tart

Milk Chocolate Cream Cheese Tart
 
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
  1. Spray your individual tart cases
  2. Mix the biscuits and the butter together
  3. Use a generous tablespoon filling for each tartlet case and cover the bottom and the side – add more if necessary
  4. Rest in the fridge until needed
for the tart
  1. Place the chocolate and the cream cheese in a bowl over a bain marie
  2. Leave until the chocolate melts and then stir until smooth
  3. Allow to cool slightly before whisking in the Mascarpone
  4. Make sure the mixture is smooth before stirring in the cream
  5. Mix completely before spooning the mixture into the tart cases
  6. Allow to set in the fridge for at least 3 hours before serving

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18 thoughts on “Recipe For Milk Chocolate Cream Cheese Tart

  1. they look lovely Tandy 🙂

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    1. thank you Brydie 🙂

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  2. Gorgeous – I am not a huge chocolate fan but when the craving strikes for me it has to be milk or white chocolate…and these look so good 🙂

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    1. I wish I could get some sugar free white chocolate!

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  3. This tarts look great Tandy, the chocolate filling sounds and looks very light and fluffy…love it!
    Have a great week 😀

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    1. Thank you Juliana!

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  4. Yum! How sweet and delicious looking!

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    1. Thank you Yummychunklet 🙂

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  5. Those coconut biscuits sound divine to use a base-we have a small section of SA products at our local supermarket so I’ll look out for them. Do you know what they’re called? 🙂
    Lorraine @ Not Quite Nigella sharing the blog ♥ The Prison Dairies, Emu PlainsMy Profile

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    1. Look out for tennis biscuits (which may be available all over the place!) 🙂

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  6. Gosh those are so pretty! Cream cheese is one of my secret weapons. I love the velvety smoothness that it adds to dishes.

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    1. me too! Thanks for the compliment Tammy 🙂

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  7. They look gorgeous Tandy. What a lovely recipe 🙂

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    1. thank you – I was quite please with how they turned out 🙂

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  8. These sound fabulous Tandy.
    🙂 Mandy xo

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    1. thank you Mandy 🙂

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  9. Your title really waved to me, Tandy. I shall definitely try this. It sounds and looks delicious. Thanks for the tip about the sugar-free digestives. I’ll look out for them. 🙂

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    1. I thought you would enjoy this recipe!

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