Chocolate Cherry Cream Tarts with KITKAT® Spread
A buttery sablé tart layered with creamy cheesecake, smooth KITKAT® Spread and topped with whipped cream and fresh cherry. Rich chocolate, sweet cherry and crisp pastry create an indulgent, beautifully balanced dessert.
Ingredients
- 450g plain flour
- Pinch of salt
- 150g caster sugar
- 300g unsalted butter, chilled
- 2 whole eggs
- 1 egg yolk
- 500g cream cheese
- 125g sour cream
- 160g NESTLÉ® Sweetened Condensed Milk
- 3 eggs
- 20g plain flour, sifted
- 10g vanilla extract
- 150g KITKAT® Spread
- 150g KITKAT® Spread
- 300ml thickened cream, whipped
- 150g fresh cherries, pitted
Preparation
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1
Preheat the oven to 190°C.
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2
Place thirty 7.5cm tart tins onto baking trays.
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3
Combine the flour, salt and sugar.
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4
Rub the chilled butter through the dry ingredients until the mixture resembles fine breadcrumbs.
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5
Add the eggs and mix until a smooth dough forms.
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6
Divide into 30 portions, approximately 35g each, and flatten into discs.
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7
Press evenly into the tart tins.
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8
Dock with a fork and freeze for 20 minutes.
-
9
Blind bake for 10 minutes.
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10
Remove baking weights, brush with egg yolk and bake for 1 further minute.
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11
Reduce the oven to 150°C.
-
1
Blend the cream cheese, sour cream and sweetened condensed milk until smooth.
-
2
Add the eggs one at a time, blending well between additions.
-
3
Add the sifted flour and vanilla and blend until smooth.
-
1
Spread 10g KITKAT® Spread into each tart shell.
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2
Fill with cheesecake mixture.
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3
Bake for approximately 10 minutes, or until just set.
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4
Allow to cool completely.
-
1
Finish with KITKAT® Spread.
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2
Pipe whipped cream onto each tart.
-
3
Top with a cherry.
When piping KITKAT® Spread, use a larger nozzle to allow the wafer pieces to flow through smoothly and maintain a clean finish.
