Cheese tart with white chocolate mousse and chocolate chips

Name: Cheese tart with white chocolate mousse and chocolate chips
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 16
Ingredients: 225 g Flour; 150 g Butter; 1 pinch Salt; 200 g Sugar; 2 TABLESPOONS Cocoa powder; 3 Eggs (size M); 1 Vanilla pod; 250 g QimiQ Classic Vanilla for the sweet kitchen; 25 g Cornstarch; 300 g Double cream cream cheese; 125 g Schmand; 1 TEASPOON Lemon juice; 4 sheets Gelatine; 200 g white chocolate; 500 g Whipped cream; 1 package Cream stabiliser; 170 g Dark chocolate; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
210 mins

TOTAL TIME
210 mins

Ingredients

Servings: 16

225 g Flour
150 g Butter
1 pinch Salt
200 g Sugar
2 TABLESPOONS Cocoa powder
3 Eggs (size M)
1 Vanilla pod
250 g QimiQ Classic Vanilla for the sweet kitchen
25 g Cornstarch
300 g Double cream cream cheese
125 g Schmand
1 TEASPOON Lemon juice
4 sheets Gelatine
200 g white chocolate
500 g Whipped cream
1 package Cream stabiliser
170 g Dark chocolate
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Put flour, butter in flakes, salt, 75 g sugar, cocoa, 1 egg and 1 tablespoon cold water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth short pastry. Wrap the dough in foil and chill for about 30 minutes
2
Halve the vanilla pod lengthwise and scrape out the pulp. Whisk QimiQ, vanilla pod and 125g sugar smooth with a whisk Stir in the starch, cream cheese, sour cream, 2 eggs and lemon juice
3
Roll out the short pastry on a floured work surface until round (approx. 30 cm Ø). Using the dough roller, place the dough in a greased tart mould (26 cm Ø with lift-off base), dust with flour. Press down the edge. Bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes, remove from oven. Reduce oven temperature (electric oven: 90 °C/ convection oven: 65 °C/ gas: see manufacturer). Pour the cheese mixture onto the shortcrust pastry base and bake in the oven for another 2 hours. Take out, let cool and put in a cool place for at least 2 hours
4
Soak gelatine in cold water. Coarsely chop white chocolate. Heat 100 g cream, remove from heat and melt the white chocolate in it, let it cool down. Whip 300 g whipped cream until stiff, while pouring in the cream firming agent. Fold the cream under the chocolate coating. Squeeze the gelatine, dissolve and stir in 4 tbsp. of the chocolate cream, stir into the remaining chocolate cream. Finely chop 50 g dark chocolate and fold into the chocolate cream. Carefully lift the cheese tart out of the mould and place it on a plate. Spread the chocolate cream loosely on the cooled down cheese tart. Chill for at least 1 hour.
5
Heat 100 g cream in a saucepan. Chop 70 g dark chocolate, dissolve in the cream and allow to cool. For the chocolate rolls, chop 50 g dark chocolate and melt on a warm water bath. Spread a thin layer of dark chocolate on a marble board (alternatively baking tray) and let it set. Use a spatula to push the chocolate into long rolls and chill on a plate. Spread the chocolate sauce on the tart and decorate with chocolate rolls
6
waiting time approx. 3 1/2 hours