CHOCOLATE CRUMB BASE
80 g unsalted butter
200 g store bought chocolate biscuits
CHOCOLATE GLAZE
150 g good quality dark couverture chocolate 54%
140 ml fresh cream 35% fat
60 g liquid glucose
1 tsp vanilla extract
CHEESECAKE
200 ml fresh cream 35% fat
430 g cream cheese block, room temperature and cubed
50 g caster sugar
15 g pure icing sugar
½ tsp ground nutmeg
1 tsp vanilla bean paste
pinch of salt
2 tsp lemon juice
ASSEMBLY
Chocolate Flower Garnish – refer to Kirsten Tibballs’ Chocolate Flower recipe.
CHOCOLATE CRUMB BASE
- Grease a fluted flan tin, 200mm in diameter and 35mm in height, and line the base with baking paper.
- Melt the butter and allow to cool slightly.
- Crush the chocolate biscuits to create a fine crumb.
- Mix the biscuit crumb with the melted butter and press into the base and sides of the flan tin.
- Place into the refrigerator until required.
NOTE: The tart base can be prepared in advance, wrapped in plastic wrap and stored in the freezer.
CHOCOLATE GLAZE
- Place the chocolate into a bowl and set aside.
- Boil the cream and glucose in a saucepan.
- Pour the cream mixture over the chocolate and whisk until the chocolate has completely melted and incorporated into the cream.
- Add the vanilla and mix to combine.
- Cover with plastic wrap touching the surface and allow to cool at room temperature.
CHEESECAKE
- In the bowl of a stand mixer fitted with a whisk attachment, semi-whip the cream until it has some body but still collapses. Set aside in the refrigerator until required.
- Place the cream cheese in the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until softened.
- Add the caster sugar, icing sugar, nutmeg, vanilla and salt and continue to mix until smooth and creamy, scraping down the sides of the bowl as required.
- Add in the lemon juice and mix until incorporated.
- Remove the bowl from the mixer and gently fold through the semi-whipped cream.
ASSEMBLY
- Place half of the cheesecake mixture into the prepared tart base.
- Drizzle 2 tablespoons of the chocolate glaze over the cheesecake layer and use a spoon to swirl it through the mixture.
- Repeat with the remaining cheesecake mixture and another 2 tablespoons of the glaze.
- Cover the remaining glaze with plastic wrap touching the surface and set aside until ready to serve.
- Place the tart into the refrigerator for a minimum of 1 hour, or overnight.
- Prior to serving, gently heat the glaze in the microwave until it reaches a spreadable consistency.
- Remove the tart from the tin and place it on a serving plate.
- Pour the glaze on top of the tart and garnish with the chocolate flower.