Chocolate Cheese Tart

Name: Chocolate Cheese Tart
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 12
Ingredients: 75 g Butter; 150 g Flour; 1 Egg yolk (size M); 1 pinch Salt; 1 package Vanillin sugar; 175 g Sugar; 350 g Dark chocolate coating Chips; 300 g Double cream cream cheese; 150 g Fresh cream; 4 Eggs (size M); 1 package Chocolate Flavoured Pudding Powder; 150 g Whipped cream; 75 g Pecan nuts; 1-2 TABLESPOONS Cocoa powder; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 12

75 g Butter
150 g Flour
1 Egg yolk (size M)
1 pinch Salt
1 package Vanillin sugar
175 g Sugar
350 g Dark chocolate coating Chips
300 g Double cream cream cheese
150 g Fresh cream
4 Eggs (size M)
1 package Chocolate Flavoured Pudding Powder
150 g Whipped cream
75 g Pecan nuts
1-2 TABLESPOONS Cocoa powder
7-10 Tbsp Flour
7-10 Tbsp Fat and flour

Directions

1
For the shortcrust pastry, mix butter in pieces, flour, egg yolk, salt, vanillin sugar and 75 g sugar first with the dough hooks of the hand mixer, then with your hands to a smooth shortcrust pastry. Roll out to a circle (28 cm Ø) on a well floured work surface. Pour the dough into a greased tart tin (26 cm Ø) sprinkled with flour, pull up the rim and press down. Prick the base several times with a fork and chill for about 45 minutes. Meanwhile melt 200 g chocolate coating chips over a warm water bath.
2
Remove from the stove and allow to cool slightly. Mix cream cheese, 100 g sugar and crème fraîche with the whisk of the hand mixer. Stir in eggs. Add custard powder and stir in. Let melted chocolate coating shrink and stir. Pour the cream cheese mixture into the tart mould on the base and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 60-70 minutes. Remove from the oven, place on a cake rack and allow to cool. Before serving, warm the cream, add 150 g chocolate coating chips and melt in it while stirring. Leave to cool slightly. Roughly chop the pecan nuts.
3
Pour the cream cheese mixture into the tart mould on the base and bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the lower rack for 60-70 minutes. Remove from the oven, place on a cake rack and allow to cool. Before serving, warm the cream, add 150 g chocolate coating chips and melt in it while stirring. Leave to cool slightly. Roughly chop the pecan nuts. Remove the cake from the tin, dust with cocoa and serve with sauce. Sprinkle with nuts