Decadent Ruby Chocolate Cheesecake Tart with Fresh Berries Recipe
This Ruby Chocolate Cheesecake Tart is a luscious dessert featuring a smooth and creamy ruby chocolate cheesecake filling nestled in a crisp tart crust, topped with a vibrant mix of fresh berries. Combining the tanginess of cream cheese with the unique fruity notes of ruby chocolate, this tart offers a delightful treat perfect for special occasions or an indulgent everyday dessert.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Total Time: 5 hours 25 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Scale
Tart Crust
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 large egg yolk
- 1–2 tablespoons ice water (as needed)
Cheesecake Filling
- 8 oz (225 g) cream cheese, softened
- 5 oz (140 g) ruby chocolate, chopped or ruby chocolate chips
- 1/3 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Topping
- 1 cup mixed fresh berries (strawberries, blueberries, raspberries)
Instructions
- Prepare the Tart Crust: In a bowl, combine the flour, powdered sugar, and salt. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the egg yolk and mix until the dough starts to come together, adding ice water a little at a time if necessary. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
- Preheat Oven and Blind Bake Crust: Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the edges. Line with parchment paper and fill with pie weights or dried beans. Bake the crust for 15 minutes, then remove weights and parchment and bake another 5 minutes until lightly golden. Remove from oven and let cool slightly.
- Prepare the Cheesecake Filling: Melt the ruby chocolate gently over a double boiler or in short bursts in the microwave until smooth. In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the egg and vanilla extract, then slowly incorporate the melted ruby chocolate, mixing until fully combined and smooth.
- Bake the Cheesecake Filling: Pour the cheesecake filling into the pre-baked tart crust, smoothing the top with a spatula. Bake in the oven at 325°F (160°C) for 25-30 minutes, or until the filling is set but slightly jiggly in the center. Remove from oven and allow to cool to room temperature.
- Chill the Tart: Refrigerate the tart for at least 4 hours or overnight to allow the cheesecake to firm up and develop flavor.
- Top with Berries and Serve: Just before serving, arrange fresh mixed berries on top of the cheesecake tart for a colorful and fresh finish. Slice and enjoy!
Notes
- For best results, use room temperature cream cheese to avoid lumps in the filling.
- You can substitute the mixed berries with your favorite fruits like kiwi or mango.
- Ensure the ruby chocolate is melted gently to avoid seizing or burning.
- If you want a gluten-free crust, substitute the flour with a gluten-free all-purpose flour blend.
- The tart can be stored covered in the refrigerator for up to 3 days.
Keywords: ruby chocolate, cheesecake tart, dessert, berries, tart crust, creamy cheesecake, baked cheesecake, fruit topping
