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Chocolate Cherry Cheesecake Tart AKA “Tart Michel”

Chocolate Cherry Cheesecake Tart! You know a dessert that combines those flavors will be decadently delicious. “Tart Michel” is a perfect balance of crisp pastry, rich cheesecake, luscious chocolate and bright, fresh cherries. Why do I call it “Tart Michel”?

If you’re an artist you may paint a portrait of the one you love. If you’re a musician, you might write them a song. Well, I can’t paint or play a musical instrument, but I can bake.

The first time I created this dessert it was for my husband Michel’s birthday. He loved it so much that I dubbed it the “Tart Michel”. Now I’m sharing the recipe with you. Enjoy!

Scroll through the process photos to see how to make a decadently delicious Chocolate Cherry Cheesecake Tart:

a baked tart shell
Bake the dough in a 10″ or 12″ tart pan with a removeable bottom.
1. Butter and sugar in a mixing bowl. 2. Cream cheese added to the bowl. 3. Cream cheese mixed into the batter. 4. Two eggs added to the batter.
1. Cream the butter and sugar. Do not try to incorporate air. Just get the mixture smooth. 2. Add the cream cheese. 3. Mix to incorporate the cheese. 4. Add the eggs and mix until smooth.
pouring cheesecake batter into a tart shell and smooth to an even layer.
1. Pour the cheesecake batter into the tart shell. 2. Smooth to an even layer and bake.
1. Cutting a cherry in half. 2. Split cherry with pit in one side. 3. A hand pulling the pit out of the cherry
1. Slice the cherries in half around the wide side. 2. The pit will stay in one half. 3. Pry the pit out of the cherry half.
1. A cheesecake tart puffy from the oven. 2. A cheesecake tart settled after cooling.
The cheesecake filling will puff up in the oven but it will settle as it cools.
a cheesecake tart covered with chopped chocolate before and after the chocolate melts.
1. Sprinkle the warm tart with chopped chocolate. 2. Wait for the chocolate to melt completely.
1. Spreading chocolate onto a tart. 2. A tart with chocolate and two rows of cherries on top.
1. Gently spread the melted chocolate to cover the cheesecake filling. 2. Arrange the cherry halves onto the melted chocolate.

This tart will keep in the refrigerator for 4-5 days.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

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“Tart Michel” Chocolate Cherry Cheesecake Tart

Chocolate Cherry Cheesecake Tart! This tart is a perfect balance of crisp pastry, rich cheesecake, luscious chocolate and bright, fresh cherries.
Prep Time1 hr 30 mins
Bake Time30 mins
Chilling Time1 hr
12 slices

Ingredients

Cheesecake Filling

  • 4 oz unsalted butter (room temperature)
  • 6 oz granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon table salt
  • 8 oz cream cheese (room temperature)
  • 2 each large eggs (room temperature)

Assembly

Instructions

  • Preheat the oven to 375°. Roll the dough to 1/4" thick and line a 10" or 12" fluted tart pan. Prick the bottom of the tart dough all over with a fork. If the dough has softened while rolling, set the unbaked tart in the refrigerator to firm up before baking.
    1/2 recipe Short dough
  • Bake the shell until it's just beginning to take on a little color (about 12-15 minutes). Remove the tart from the oven and reduce the temperature 350°F.

Cheesecake Filling

  • While the tart crust bakes, cream the butter with sugar, vanilla, lemon zest, lemon juice and salt until smooth. You are not trying to incorporate air into the mixture. Scrape the bowl thoroughly. Add the cream cheese and mix until smooth. Scrape the bowl thoroughly. Add the eggs and mix just until combined.
    4 oz unsalted butter, 6 oz granulated sugar, 1 teaspoon vanilla extract, 1/2 teaspoon lemon zest, 1/2 teaspoon lemon juice, 1/4 teaspoon table salt, 8 oz cream cheese, 2 each large eggs
  • Pour the cheesecake filling into the pre-baked tart shell and bake until the filing is set all the way to the center, about 15-18 minutes. The filling may puff up while it's baking, but it will settle as it cools. Transfer to a wire rack and let it rest for 5 minutes.

Assembly

  • While the tart is still quite warm from the oven, sprinkle the finely chopped chocolate evenly over the cheesecake filling. The heat from the tart will melt the chocolate. Do no touch the tart while the chocolate is melting.
    4 oz semi sweet chocolate
  • Meanwhile, stem the cherries and use a small paring knife to cut each cherry in half around the wide side. Open the cherry and use your fingers to pry the pit out the the cherry.
    16 oz dark cherries
  • Once the chocolate is completely melted, use a small offset spatula to spread the chocolate evenly over the cheesecake filling. Work gently to avoid mixing the chocolate into the cheesecake.
  • Before the chocolate sets, arrange the cherry halves, cut side down, in concentric circles over the tart. Chill until the filling is cold and the chocolate is set, at least 1 hour.

Equipment

My Book
KA Stand Mixer
12″ Tart Pan
Offset Spatula
serrated knife

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Nutrition

Serving: 1slice | Sodium: 167mg | Calcium: 33mg | Vitamin C: 3mg | Vitamin A: 520IU | Sugar: 23g | Fiber: 2g | Potassium: 175mg | Cholesterol: 41mg | Calories: 304kcal | Trans Fat: 1g | Monounsaturated Fat: 5g | Polyunsaturated Fat: 1g | Saturated Fat: 11g | Fat: 19g | Protein: 3g | Carbohydrates: 32g | Iron: 1mg
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
Recipe Rating




Lauri M

Friday 24th of June 2022

I disagree with this dessert lasting 4-5 days in the refrigerator. There is something wrong with your family if there is anything left after 3 days! You are too funny Eileen!

Eileen Gray

Friday 24th of June 2022

Lol, I made one last weekend for father's day and we still have a little left in the fridge. Being empty nesters, things last longer than they used to. But if I allowed myself to indulge every day it would be long gone.