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
for the crust
- 65 g digestive biscuits, crushed
- 35 g butter, melted
for the tart
- 50 g milk chocolate, broken into pieces
- 50 g cream cheese
- 25 g Mascarpone cheese
- 40 mls cream, whipped
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
Click on the links for conversions and notes.
What I blogged:
- one year ago – pasta with roasted tomatoes
- three years ago – lemon and vanilla apple tart
18 thoughts on “Milk Chocolate Cream Cheese Tart”
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. 🙂
I thought you would enjoy this recipe!
These sound fabulous Tandy.
🙂 Mandy xo
thank you Mandy 🙂
They look gorgeous Tandy. What a lovely recipe 🙂
thank you – I was quite please with how they turned out 🙂
Gosh those are so pretty! Cream cheese is one of my secret weapons. I love the velvety smoothness that it adds to dishes.
me too! Thanks for the compliment Tammy 🙂
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? 🙂
Look out for tennis biscuits (which may be available all over the place!) 🙂
Yum! How sweet and delicious looking!
Thank you Yummychunklet 🙂
This tarts look great Tandy, the chocolate filling sounds and looks very light and fluffy…love it!
Have a great week 😀
Thank you Juliana!
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 🙂
I wish I could get some sugar free white chocolate!
they look lovely Tandy 🙂
thank you Brydie 🙂