Baking ‘FEVER’ishly Chocolate cheese tart with dark chocolate ganache

2018-02-21 06:00


For the sweet pastry: 350 g flour, small pinch of salt, 150 g unsalted butter, 100 g icing sugar, 2 large eggs, beaten.

For the chocolate filling: 2 large eggs, 100 ml castor sugar, 1 tsp vanilla extract, 250 g smooth cream cheese, 100 g dark chocolate, melted, 100 ml sour cream, cocoa/icing sugar/berries to decorate. Optional for the chocolate ganache: 100 g dark chocolate - finely chopped, and 3 Tbs cream.


To make the pastry: Sift the flour and salt onto your clean work surface and make a well in the middle. Put the butter in the centre and use your fingertips to work it into the flour until soft. Mix the icing sugar into the butter.

Add the eggs to the butter and mix in. Start cutting the flour into the butter mixture slowly. Bring the mixture together with your hands, then knead a few times to make a smooth dough. Wrap the dough in plastic wrap and refrigerate for at least an hour.

Grease a 25 cm tart tin or pie dish. Roll the dough into a circle and line the tin. Preheat your oven to 180°C. Chill the pastry shell in the fridge for 20 minutes.

Line the pastry with a piece of crumpled baking paper. Fill the paper with dried beans and bake for 10 minutes. Remove the beans and paper and bake the pastry for a further five minutes or until just cooked.

While the pastry is baking, prepare your filling. Place the eggs, sugar, vanilla and cream cheese in a bowl. Whisk until smooth. Add the melted dark chocolate and the sour cream and whisk again until everything is combined.

Reduce the oven temperature to 150°C. Pour the chocolate filling into the pastry shell and carefully transfer to the oven. Bake the tart for 1 hour, or until set. Leave to cool completely.

To make the ganache: place the chopped dark chocolate in a small bowl. Heat the cream until it just reaches boiling point, then pour the hot cream over the chocolate. Leave to stand for a minute, then whisk until smooth and glossy. Leave to cool for five minutes. Pour the ganache over the cold tart and spread with a spatula. Leave to set. (You can put the tart in the fridge if you’re in a hurry or if it’s a hot day.) Decorate, slice and serve.Store the tart in the fridge.

Reprinted with permission of Cupcakes & Couscous — Food24.


Join the conversation! encourages commentary submitted via MyNews24. Contributions of 200 words or more will be considered for publication.

We reserve editorial discretion to decide what will be published.
Read our comments policy for guidelines on contributions.

Inside News24

Traffic Alerts
There are new stories on the homepage. Click here to see them.


Create Profile

Creating your profile will enable you to submit photos and stories to get published on News24.

Please provide a username for your profile page:

This username must be unique, cannot be edited and will be used in the URL to your profile page across the entire network.


Location Settings

News24 allows you to edit the display of certain components based on a location. If you wish to personalise the page based on your preferences, please select a location for each component and click "Submit" in order for the changes to take affect.

Facebook Sign-In

Hi News addict,

Join the News24 Community to be involved in breaking the news.

Log in with Facebook to comment and personalise news, weather and listings.