Using a frozen tart base (half-ed from my Dark Chocolate Almond Tart Recipe), I made a quick cream cheese filling and jazzed it up with sprinkles of chocolate chips.
(makes one 20cm tart)
For cream cheese filling
180g cream cheese (I used Philadelphia Cream Cheese Block)
120ml whipping cream (I used Emborg)
50g sugar (I used castor white sugar)
1 tsp vanilla essence
For tart crust
*refer to Basic Tart Crust Recipe
2. Whisk cream cheese and sugar till fluffy and smooth. This takes about 1-2 minutes using a hand-mixer. Add in vanilla essence and mix well.
3. Whip whipping cream till soft peaks. Add whipped cream in cream cheese and mix till well-incorporated.
4. Pour cream cheese mix into tart base. Sprinkle chocolate chips on top if desired and chill in fridge for 4-5 hours or overnight.
An easy way to glaze the tart is to sprinkle a hand full of chocolate covertures onto the tart once it is out of the oven. As the tart is hot, the chocolate will melt almost instantly and you can use the back of a small spoon to spread out the chocolate. This saves you the hassle of melting chocolate over a double broiler or in the microwave. You can also use egg white, apricot jam to glaze the baked tart crust.