Go Back
+ slices
Print Recipe (email required)
5 from 4 reviews

"Tart Michel" Chocolate Cherry Cheesecake Tart

Chocolate Cherry Cheesecake Tart! This tart is a perfect balance of crisp pastry, rich cheesecake, luscious chocolate and bright, fresh cherries.
Prep Time: 1 hour 30 minutes
Bake Time: 30 minutes
Chilling Time: 1 hour
12 slices
Prevent your screen from going dark

Ingredients 

Cheesecake Filling

  • 4 oz unsalted butter (room temperature)
  • 6 oz granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon lemon zest
  • ½ teaspoon lemon juice
  • ¼ teaspoon table salt
  • 8 oz cream cheese (room temperature)
  • 2 each large eggs (room temperature)

Assembly

Instructions

  • Preheat the oven to 375°. Roll the dough to 1/4" thick and line a 10" or 12" fluted tart pan. Prick the bottom of the tart dough all over with a fork. If the dough has softened while rolling, set the unbaked tart in the refrigerator to firm up before baking.
    1 recipe Tart dough
  • Bake the shell until it's just beginning to take on a little color (about 12-15 minutes). Remove the tart from the oven and reduce the temperature 350°F.

Cheesecake Filling

  • While the tart crust bakes, cream the butter with sugar, vanilla, lemon zest, lemon juice and salt until smooth. You are not trying to incorporate air into the mixture. Scrape the bowl thoroughly. Add the cream cheese and mix until smooth. Scrape the bowl thoroughly. Add the eggs and mix just until combined.
    4 oz unsalted butter, 6 oz granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, ½ teaspoon lemon juice, ¼ teaspoon table salt, 8 oz cream cheese, 2 each large eggs
  • Pour the cheesecake filling into the pre-baked tart shell and bake until the filing is set all the way to the center, about 15-18 minutes. The filling may puff up while it's baking, but it will settle as it cools. Transfer to a wire rack and let it rest for 5 minutes.

Assembly

  • While the tart is still quite warm from the oven, sprinkle the finely chopped chocolate evenly over the cheesecake filling. The heat from the tart will melt the chocolate. Do no touch the tart while the chocolate is melting.
    4 oz semi sweet chocolate
  • Meanwhile, stem the cherries and use a small paring knife to cut each cherry in half around the wide side. Open the cherry and use your fingers to pry the pit out the the cherry.
    16 oz dark cherries
  • Once the chocolate is completely melted, use a small offset spatula to spread the chocolate evenly over the cheesecake filling. Work gently to avoid mixing the chocolate into the cheesecake.
  • Before the chocolate sets, arrange the cherry halves, cut side down, in concentric circles over the tart. Chill until the filling is cold and the chocolate is set, at least 1 hour.

Would you like to save this recipe?

We'll email this post to you, so you can come back to it later!

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!