Week 204: Caramelised white chocolate cheesecake tartlets

You know you can never go wrong with cheesecake and caramelised white chocolate. Especially when the recipe is from one of the winner of my favourite baking show.

These tarts looked so elegant as they are I did not feel the need to anything more than a small pinch of fleur de sel to each of them.

And they are indeed delicious! Thanks for sharing, Edd!

For the caramelised white chocolate

400g white chocolate couverture (> 30% cocoa butter)

1) Preheat the oven to 120°C.

2) Spread the chocolate in an even layer on a baking tray.

3) Bake for at least an hour up to an hour and a half, removing it to stir every 10 minutes. Make sure scrap the bottom of the tray to ensure the chocolate does not burn. The chocolate will look grainy but will liquefy once it is stirred.

4) This makes more than is needed for this recipe so just store it for future usage.

For the cheesecake filling

90g cream cheese

35g caster sugar

30g sour cream

45g eggs

1/2 tsp pure vanilla extract

4 x baked 8cm round pâté sucrée beurrée tart shell

1) To ensure the tart shell does not get soggy, brush them with a thin layer of egg white and bake for a minute or two.

2) Using the paddle attachment, whisk the cream cheese and sugar until smooth.

3) Add the sour cream, eggs and vanilla extract and whisk until fully incorporated.

4) Pour 35g of cheesecake batter into each prepared tart shell. This makes enough for 4 portions. Discard remaining.

5) Baked in preheated oven at 150°C fan for 10 minutes. Allow to cool to room temperature.

For the caramelised white chocolate topping

60g caramelised white chocolate (30-35% cocoa butter content)

60g heavy cream

1 inch piece of fresh ginger, sliced

1 cinnamon stick, broken in half

1 cardamon pod, lightly crushed

Fleur de sel, for sprinkling

1) Heat the heavy cream with ginger, cinnamon and the cardamom pod. Allow to infuse for 10 minutes.

2) Strain the cream to remove the herbs and heat it up again.

3) Pour hot cream over the caramelised chocolate, allow to sit for a minute then stir until smooth.

4) Pour 25g of ganache onto each baked tart. This makes enough for 4 portions.

5) Sprinkle a pinch of fleur de sel on each tart.

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