Who doesn't love a nice creamy cheesecake on a chocolate crust with sweet berries on top? If you said you don't love that, then you should leave. Cheesecake has always been in the top of my favorite desserts. Today I made little cheesecake tarts with fresh raspberries & strawberries. Hope you enjoy!
I received a mini food processor as a gift from my dad and step-mom and hadn't used. I wasn't quite sure what I wanted to use it for, but today I found the recipe. For the crust I used my food processor. Combine flour, cocoa powder, sugar and salt and pulse until fully combined. Add cold butter (in pieces) and pulse. Then add ice water and egg yolk and pulse, just until combined.
You will be left with a very crumbly mixture like this.
Pour the mixture onto a piece of plastic wrap and press firmly together. Refrigerate for at least 30 minutes.
You can use any berry you prefer or is in season. I had strawberries and raspberries so I used those.
Cook the berries, sugar and lemon juice over medium-high heat until the berries start to break down. Mash the berries in the pot and cook for another 5 minutes.
In a small bowl combine water and corn starch and stir until fully combined. This will help thicken the berry topping. Pour the corn starch mixture into the pot with the berries and stir together. Simmer until the sauce has thickened.
Take the crust out of the refrigerator and press down into your lightly greased ramekins. Press firmly then poke holes in the crust with a fork. Bake for 20-25 minutes in a 350 degree oven. Let cool.
For the filling combine mascarpone cheese, plain Greek yogurt, egg, vanilla, sugar, flour and a pinch of salt. Pour into the cooled crust. Bake again at 325 for 15-20 minutes or until golden.
Pour the berry mixture over the top of the tarts and refrigerate. Should take a few hours before fully cooled.
If you sprayed the ramekins well the tarts should pop right out. If they don't, no need to worry. They taste just as good eating them out of the ramekins.
1 cup flour
1/4 cup cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/3 cup butter
2 teaspoons ice water
1 egg yolk
Combine flour, cocoa powder, sugar and salt in food processor and pulse until combined. Add butter and pulse. Add ice water and egg yolk and pulse. Pack into ball and wrap in plastic wrap. Refrigerate for at least 30 minutes. Pack into tart dishes or small ramekins. Bake at 350 degrees for 20-25 minutes.
1/2 cup mascarpone cheese
1/2 cup plain Greek yogurt
1 teaspoon vanilla
1/4 cup sugar
2 Tablespoons flour
Pinch of salt
Fully combine all ingredients together. Pour into cooled crust. Bake at 325 degrees for 15-20 minutes or until golden.
3 cups berries (used strawberries and raspberries)
1/4 cup sugar
1 teaspoon lemon juice
2 Tablespoons water
1 Tablespoon corn starch
Over medium-high heat cook berries, lemon juice and sugar. Mash berries. Cook for 5 minutes. Mix water and corn starch in a bowl until fully combined. Whisk corn starch mixture into berries. Simmer until thickened. Pour berry topping over tarts and refrigerate.