Decadent Ruby Chocolate Cheesecake Tart with Fresh Berries Recipe
A delightful Ruby Chocolate Cheesecake Tart featuring a creamy cheesecake filling infused with unique ruby chocolate, nestled in a crisp tart crust and topped with fresh berries for a vibrant, fruity finish.
- Prep Time: 45 minutes
- Cook Time: 50 minutes
- Total Time: 5 hours 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
Ingredients
Scale
Tart Crust
- 1 1/4 cups (150g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (115g) unsalted butter, cold and cubed
- 1 large egg yolk
- 2 tablespoons cold water
Cheesecake Filling
- 16 oz (450g) cream cheese, softened
- 4 oz (115g) ruby chocolate, melted
- 2/3 cup (135g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120ml) heavy cream
Topping
- 1 cup mixed fresh berries (strawberries, raspberries, blueberries)
Instructions
- Prepare the tart crust: In a large mixing bowl, combine the flour and sugar. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the egg yolk and cold water, mixing gently until a dough forms. Wrap in plastic wrap and chill for at least 30 minutes.
- Preheat the oven: Set your oven to 350°F (175°C) to properly bake the tart.
- Roll out and blind bake the crust: Roll the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim excess. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes, then remove weights and bake an additional 5 minutes until golden. Set aside to cool slightly.
- Make the cheesecake filling: Beat the softened cream cheese until smooth and creamy. Gradually add sugar and mix until combined. Add eggs one at a time, blending well after each. Stir in vanilla extract and melted ruby chocolate until fully incorporated. Finally, fold in the heavy cream until the filling is smooth.
- Fill and bake the tart: Pour the cheesecake filling into the pre-baked tart crust, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes or until the edges are set and the center slightly jiggles. Avoid overbaking to keep a creamy texture.
- Cool and chill: Remove the tart from the oven and allow it to cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, for the filling to set fully.
- Add berry topping: Before serving, top the cheesecake tart with a generous amount of fresh mixed berries, arranging them evenly for a colorful presentation.
Notes
- Chilling the dough before baking prevents shrinking and promotes flakiness.
- Use high-quality ruby chocolate for the best flavor and vibrant pink color.
- Ensure cream cheese is softened to avoid lumps in the cheesecake filling.
- Pie weights or dried beans help the crust keep its shape during blind baking.
- Do not overbake the cheesecake filling to maintain a creamy consistency.
- Fresh berries can be substituted or combined as desired depending on season and availability.
Keywords: Ruby Chocolate Cheesecake Tart, ruby chocolate dessert, cheesecake tart recipe, berry cheesecake tart, baked cheesecake, dessert tart
