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Black Forest Wisconsin Cheese Tartlet



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2 1/2 cups flour
1 2/3 cup sugar
1/3 cup cocoa powder
1 cup unsalted butter
5 eggs
1 tbsp. ice water
1 1/2 lb. cream cheese
2 1/2 cups Wisconsin Mascarpone cheese, divided (about 10 oz.)
2 tbsp. cherry brandy or kirsch
2 tsp. vanilla extract
21 oz. cherry pie filling, canned


  1. 1
    In a food processor, combine flour, 2/3 cup of the sugar and cocoa powder; process to blend. Add butter; process 1 minute, or until mixture resembles a coarse meal. Beat 2 of the eggs with water; gradually add while processing mixture. Blend until mixture forms a ball; refrigerate for 1 hour.
  2. 2
    For filling, cream together cream cheese, 1 1/2 cups of the mascarpone cheese, and 1 cup sugar. Add 3 eggs, kirsch and vanilla; mix until blended.
  3. 3
    Roll dough, 2 tsp. at a time, into small balls; place into cups of an ungreased mini muffin pan. With floured fingers, press dough against sides and bottoms of cups, forming a shell; repeat with remaining dough balls. Fill each chocolate shell with 1 tablespoon cheese filling; bake at 350°F for 25 to 30 minutes. Tarts will puff, then sink while cooling; when cool enough to handle, remove from pan. To serve, top each tartlet with 1 dollop of mascarpone cheese and 1 cherry from pie filling.

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preparation methods
cuisines North & South American
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