I hope you had an excellent V-day weekend and wish it was everything you dreamed of and more!
My V-day was pretty chill, the boys and I just hung low and chilled at home. Those five star restaurants ain’t got nothing on me.
Thanks to our past presidents and my current employer, I was lucky enough to partake in a little three-day-weekend baking action, which ultimately lead to way more baking than my household could handle.
One of the things that came to life out of this exercise, and ultimately didn’t make its way into the office were these chocolate cheesecake meringue tarts. I’m sure you can imagine why…
- 1 cup all-purpose flour
- ¼ cup dark cocoa powder
- 6 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 tablespoons water
- 1 tablespoon granulated sugar
- pinch of salt
- 8 ounce cream cheese
- ½ cup granulated sugar
- 1 teaspoon cornstarch
- ½ teaspoon kosher salt
- 2 tablespoons heavy cream
- 1 egg
- ¼ cup dark cocoa powder
- 4 egg whites
- ⅛ cream of tartar
- ¾ cup superfine sugar
- 2 teaspoons coffee liqueur
- Preheat oven to 410 degrees F.
- Whisk together flour and cocoa powder in a small bowl then set aside.
- In a non-stick pan over low heat melt butter, vegetable oil, water, granulated sugar, and salt. Once butter starts to brown, remove pan from heat.
- Begin adding flour mixture to the pan by sprinkling in a tablespoon of the flour mixture at a time and stirring it in with a wooden spoon until it starts removing from the sides of the pan. Once dough is cool enough, divide dough amongst 3-4″ tart pans with removable bottoms use your fingertips to help get the dough into the grooves of the pan. Finally use a fork to prick the base of the shells then place over a baking sheet and bake for 6-8 minutes. Turn oven off and let them rest in the oven for an additional 10 minutes. Transfer pans over to a wire rack and allow to cool completely.
- Preheat oven to 300 degrees F.
- Line a 8×8 baking pan with aluminum foil.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese until fluffy approx 2-3 minutes. Scrape down the sides of the bowl then add the granulated sugar, cocoa powder, cornstarch, salt, and heavy cream and beet for an additional 2-3 minutes. Finally add the egg and beat on low until incorporated.
- Pour chocolate cheesecake mixure into prepared pan then bake for 15 minutes. If the cheesecake is slightly loose in the center continue to bake for an additional 5 minutes. Cool the cheesecake over a wire rack until completely cooled.
- Pipe or with the help of a spatula place cooled cheesecake mixture into the chilled cheesecake tart shells.
- Chill tarts in the refrigerator for at least 3 hours before preparing the coffee meringue.
- Beat egg whites and cream of tartar in the bowl of a stand mixer or hand mixer fitted with a whisk attachment until soft peaks form. Add sugar in a slow and steady stream and continue to beat until thick and glossy, then add the cornstarch and coffee liqueur until well incorporated.
- Finally spoon or pipe the meringue evenly over the chocolate cheesecake tart then brown with a blowtorch or broil for 1-2 minutes, until golden brown.
- Slice, and if desired drizzle with a little extra coffee liqueur before serving.
- Serve immediately.