Happy Sweet Sixteen Lisa!!!!!
The season of birthdays drew to a close as we celebrated Lisa's super sweet sixteen! This monumental birthday had to be rung in with something sweet, of course. Lisa's pick: Chocolate Cheesecake Tartlets, out of the Better Homes & Gardens "The Ultimate Cookie Book" (we made a few adjustments). These bite-sized tarts held just the right enough of sweetness to match Lisa's super sweetness.
We were a little pressed for time, so we resorted to buying mini tarts from the grocery store. We recommend that you also just buy them. It would be kind of fun to make the pastry, but dealing with such tiny tart cups would probably be a little tricky... we won't spill your secret!
If you use the pre-made pastry, these are actually a really easy treat to whip up in short order.
Chocolate Cheesecake Tartlets
Cheat and use packaged mini-tarts --> 2 packages of 18, for a total of 36 tartlets
1 package (8 oz) cream cheese (equivalent to 1 cup), softened
3 oz bittersweet chocolate (1/2 cup chocolate chips), melted and cooled
1/2 cup sugar
2 egg yolks
4 tablespoons milk
1 tablespoons vanilla
- In a medium mixing bowl, beat cream cheese and chocolate together until combined. Note: we used semi-sweet chocolate chips instead of bittersweet chocolate. Things worked out. Beat in sugar, egg yolks, milk, and vanilla.
- Spoon a rounded teaspoon of the filling into (uncooked) tarts. Arrange tarts on baking sheets.
- Bake 18 minutes or until crusts are golden and filling is set. Let stand for 10 minutes before removing tarts from pan. Transfer to a wire rack and let cool. The puffy centers will deflate a little.
- A few minutes before serving, top each tart with whipped cream and sprinkle with chocolate shavings.
The birthday girl!
Tarts spread out on the baking sheets.
The chocolate centers deflate when they cool.
Don't worry, any cracks will be covered up by the whipped cream.