Chocolate Cheesecake Tartlet Recipe

Prepare the sweet dough. Pour the flour and salt into a bowl, add the butter cut into small cubes and rub together (mix the butter with the flour). Then add the powdered sugar, almond flour, chocolate, and mix again. Finally, add the egg and combine until you have a smooth and non-sticky dough. Do not hesitate to add more flour if the dough is still too sticky. Wrap the dough in plastic wrap and let it rest for at least 2 hours in the refrigerator (let it rest overnight if possible).

Take the dough out of the refrigerator. Roll it out using a rolling pin to a thickness of about 2 mm (no more). Cut out circles of about 12 cm in diameter and then place the dough in the mold, pressing it so that it fits well against the sides and you achieve an even tart base. Trim the excess dough along the edges. Repeat with the remaining 5 mini tart bases.

Prepare the chocolate mixture. Break the chocolate into squares and place them in a bowl. Bring the cream to a boil and when it bubbles, pour it over the chocolate. Gently mix until the chocolate has melted.

In the meantime, beat the cream cheese, sugar, and egg for a few minutes to obtain a creamy mixture. Feel free to use an electric mixer. Then pour in the chocolate cream and mix.

To finish, pour the mixture over the tart bases. Bake for 15 to 20 minutes at 180°C. Remove from the oven when the tart is still slightly wobbly in the middle. Allow to cool at room temperature, then place in the refrigerator for at least 3 hours before tasting.