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

  • 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

Instructions

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

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18 thoughts on “Recipe For Milk Chocolate Cream Cheese Tart

  1. 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. 🙂

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

  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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