25 min

These decadent tartlets make a wonderful dessert that is easy to make and can be made in advance. My guest certainly declared them a success.

Hazelnut Chocolate Cheesecake Tartlets

For the Pastry
For the Chocolate Cheesecake
  • 250g cream cheese
  • 100g icing sugar
  • 200g dark chocolate
  • 150ml double cream
For the Topping
  • 12 Ferrero Rocher Chocolates
  1. Grease the sides and base line six 10cm fluted tartlet tins.
  2. Roll out the pastry on a work surface lightly dusted with flour as thinly as possible.
  3. Cut out six disks and use to line the tins.
  4. Prick the bottoms with a fork and leave to rest for 20 minutes in the fridge.
  5. Preheat the oven to 180C/160C fan.
  6. Line the tartlets with baking parchment and fill with baking beans. Bake for 15 minutes, remove the baking beans and parchment paper and continue baking for another 5 minutes.
  7. Remove from the oven and leave to cool for 10 minutes, and then take the pastry cases out of the tins to cool completely on a wire rack.
  8. To make the filling, beat together the cream cheese and sugar to soften.
  9. Break the chocolate into a microwave proof bowl and heat in 30 second bursts until melted or melt in a bowl suspended over a saucepan of simmering water and then leave to cool.
  10. Beat the cream to a soft peak and stir in the melted chocolate.
  11. Fold the chocolate cream into the cream cheese and divide the mixture between the cooled tartlet cases.
  12. Top each tartlet with a chocolate. Roughly chop the remaining chocolates and sprinkle over the tartlets.
  13. Refrigerate until set.




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