Sweet cheese and chocolate tart recipe
When I crave something sweet but don't want to spend too much time, I make this tart with sweet cheese and chocolate. I started with the ingredients from tiramisu but simplified everything to prepare the dessert quickly, without many dishes and complications. If you have fresh cottage cheese and two or three eggs in the fridge, it's the kind of recipe you can make without much planning ahead. Quick Info Total time: about 1 hour + overnight cooling Preparation time: 20-25 minutes Baking time: 20-30 minutes (depending on the oven and thickness) Servings: 8 Difficulty: medium, does not require advanced techniques Recipe type: quick tart, suitable for dessert or snack Ingredients For the base (adapted from tiramisu): 2-3 eggs (at room temperature) 4-5 tablespoons oil 4-5 tablespoons sugar 2 tablespoons cocoa half a packet of baking powder flour as needed (about 200-250g, added gradually) For the cream: 2 egg yolks 2 tablespoons sugar (for yolks) 500g fresh cottage cheese (ideally from local producers) 2 tablespoons sugar (for cheese) 2 dark chocolates (80-100g each, to taste) a small cube of butter or 4-5 tablespoons of sweet cream Preparation method 1. For the base, I put the eggs, oil, and sugar in a bowl and mix them for a few seconds until they are combined and form a slightly airy mixture. 2. I add one egg at a time, if I haven't put them all in at the start, and continue mixing. The texture should become fluffy, but I don't insist too much at this step. 3. I sift the baking powder over the mixture, then add the cocoa and flour, also sifted. The flour is added gradually until the dough reaches the consistency of a slightly denser sponge cake. 4. I pour the mixture into a baking dish (tart or round with removable walls), lined with baking paper, and level it. 5. I put the dish in the preheated oven at 180°C. The base bakes for about 20-30 minutes, depending on how thick the mixture is. I test with a toothpick - if it comes out clean, it's done. I take it out and let it cool completely. 6. For the cream, I beat the egg yolks with 2 tablespoons of sugar in a bain-marie (double boiler), stirring continuously until it thickens. Once done, I let it cool aside. 7. I mix the cottage cheese with the other 2 tablespoons of sugar, blending for a few minutes until it becomes creamy. 8. After the yolk cream has cooled, I combine it with the cheese cream, gently homogenizing with a spoon. 9. I lightly moisten the cooled base over the entire surface with warm chocolate (you can use hot water mixed with a bit of melted chocolate). A brush can be used to distribute it evenly; it shouldn't be too much liquid, just enough to soak through a bit. 10. I spread the cheese cream over the base, leveling it as evenly as I can. 11. For the glaze, I melt the dark chocolate in a bain-marie. I add the small cube of butter or 4-5 tablespoons of sweet cream and mix quickly until it becomes shiny. I spread it quickly over the cheese layer. 12. If I want to decorate, I sprinkle some fresh fruit, canned fruit, or frozen berries directly over the glaze. It can also be left plain. 13. The tart is placed in the fridge, ideally overnight, to let the layers settle well. Why I make this recipe often It doesn't take much time, the ingredients are easy to find, and the creamy texture of the cheese with the chocolate glaze is balanced. It cuts well after being chilled and lasts a few days in the fridge. No special utensils or complicated techniques are needed. Tips and variations Tips - Don’t skip the cooling step for the base; otherwise, the cheese cream will soften too quickly. - The cottage cheese must be well drained so that the cream doesn’t turn out too soft. - For the glaze, melting in a bain-marie prevents the chocolate from seizing or burning. Substitutions - The cottage cheese can be replaced with ricotta or a fresh cream cheese without salt. - Sugar can be adjusted according to preferences, or you can use brown sugar. - If you don’t have sweet cream for the glaze, butter will also work. Variations - If you want a more aromatic outcome, you can add a little lemon or orange zest to the cheese cream. - Other types of chocolate can also be used, including milk chocolate. - You can replace the glaze with a thin layer of cocoa powder if you don’t want a chocolate glaze. Serving ideas - Sliced cold, straight from the fridge. - Decorated with fresh fruits for color. - For guests, it can be served with a bit of whipped cream. Frequently asked questions 1. How much flour should be added? Flour should be added gradually until the base mixture becomes more consistent but not too dense. Generally, about 200-250g, but it depends on the size of the eggs. 2. What kind of cottage cheese should I use? Ideally, fresh cheese from the market, as dry as possible. If it’s too watery, drain well before using. 3. Can I use milk chocolate for the glaze? Yes, but it will be sweeter. The dark chocolate glaze balances the taste of the cheese. 4. Can the tart be frozen? I do not recommend it; the texture of the cheese cream does not hold up well to freezing. 5. Can I make the base a day in advance? Yes, the base keeps well until the next day, wrapped in plastic wrap. Nutritional values Estimate (per serving, for 8 servings): approximately 320 kcal. Protein: 10-12g. Carbohydrates: 35g. Fats: 15g. Values vary depending on the type of cheese and chocolate used. The recipe is denser than a classic tart due to the cheese and chocolate. Storage and reheating The tart can be stored in the fridge, covered, for up to 3 days. I do not recommend reheating; it is served cold. If it’s too hard from the fridge, let it sit for 10 minutes at room temperature before serving.
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