Name: Ruby Chocolate Cheesecake Tart with Berries Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 4 h 45 min
Cuisine: American
Ingredients: 14 tablespoons unsalted butter, softened; 1/2 cup granulated sugar; 1 3/4 cups all-purpose flour; 1/2 teaspoon salt; 2 Chocolove Ruby Cacao Bars (6.2 ounces total); 3 tablespoons heavy cream; 8 ounces cream cheese, softened; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon vanilla bean paste; Pinch of salt; Fresh berries

Ingredients

14 tablespoons unsalted butter, softened

1/2 cup granulated sugar

1 3/4 cups all purpose flour

1/2 teaspoon salt

2 Chocolove Ruby Cacao Bars (6.2 ounces total)*

3 tablespoons heavy cream

8 ounces cream cheese, softened

1/4 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon vanilla bean paste*

Pinch of salt

Fresh berries to garnish the tart

Instructions

Step 1: Preheat oven to 325℉. Butter a 9-inch tart pan and set aside. In a stand mixer fitted with the paddle attachment, beat the butter on high for 2–3 minutes until light and fluffy. Add the granulated sugar and beat for another 1–2 minutes. Gradually add the flour and salt and mix for about a minute. Finish mixing/kneading the dough by hand until fully incorporated. Press the dough evenly into the prepared tart pan. Bake for 25 minutes or until the edges turn golden and the center is set. Let cool completely.

Step 2: While the crust cools, melt the ruby chocolate bars and heavy cream together over a double boiler or in 30-second microwave increments, stirring between each until smooth. Avoid overheating to prevent the chocolate from seizing. Let the mixture cool for 10 minutes.

Step 3: Clean the mixer bowl and switch to the whisk attachment. Beat the softened cream cheese on medium-high for 2–3 minutes until light and fluffy. Add powdered sugar and mix until combined. Lower the speed and gradually add the cooled chocolate mixture. Beat for an additional 1–2 minutes until smooth, scraping down the sides as needed. Add vanilla extract, vanilla bean paste, and a pinch of salt, then beat until fully incorporated.

Step 4: Pour the filling into the cooled crust and smooth the surface with an offset spatula. Garnish with fresh berries. Chill the tart in the refrigerator for at least 4 hours or overnight until set. Before serving, let the tart sit at room temperature for 20–30 minutes for the best texture and flavor.

Tips & Variations

Use high-quality ruby chocolate bars for the best flavor and vibrant color.

If you don’t have vanilla bean paste, you can substitute with an extra 1 teaspoon of vanilla extract.

Mix berries like raspberries, blueberries, and strawberries for a colorful and fresh topping.

For a gluten-free option, substitute the all-purpose flour with a gluten-free flour blend.

FAQs

Can I use other types of chocolate instead of ruby chocolate?

Yes, you can substitute ruby chocolate with white or milk chocolate, though the flavor and color will differ from the original recipe.

How do I prevent the chocolate from seizing while melting?

Heat the chocolate gently in small increments, stirring frequently. Avoid direct high heat and moisture exposure. Melting over a double boiler or microwaving in short bursts helps control temperature and prevents seizing.