Dark Chocolate Cheesecake Tart

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a convection setting if your oven has one.

2. 2

   Prepare the pastry crust: In a medium bowl, whisk together the flour, salt, and baking powder. Add the cold butter and use a pastry blender or your fingertips to work it into the flour until the mixture resembles coarse crumbs. Gradually add the ice-cold water, stirring with a fork until the dough comes together in a ball.

   Tip: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

3. 3

   Roll out the chilled pastry dough to a thickness of about 3 mm (1/8 inch). Transfer the dough to a 23 cm (9 inch) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.

   Tip: Use a rolling pin to evenly thin the dough and avoid creating air pockets.

4. 4

   Line the pastry crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and pie weights or beans.

   Tip: This step helps the crust set and prevents it from becoming soggy.

5. 5

   In a large mixing bowl, beat the granulated sugar and brown sugar until light and fluffy. Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Use a stand mixer or a hand mixer to avoid overmixing the cheesecake batter.

6. 6

   In a separate bowl, melt the dark chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

   Tip: Be careful not to overheat the chocolate, as it can seize up.

7. 7

   Pour the melted chocolate into the cheesecake batter and mix until well combined.

   Tip: This will create a beautiful marbled effect in the finished tart.

8. 8

   Pour the cheesecake batter into the prepared pastry crust.

   Tip: Use a spatula to smooth the top of the cheesecake and create a decorative edge.

9. 9

   Bake the tart for 25-30 minutes, or until the edges are set and the center is just slightly jiggly.

   Tip: Avoid overbaking, as the cheesecake can become dry and cracked.

10. 10

    Remove the tart from the oven and let it cool completely on a wire rack.

    Tip: This will help the cheesecake set and prevent it from cracking.

11. 11

    Once cooled, refrigerate the tart for at least 4 hours or overnight. Remove from the refrigerator about 30 minutes before serving.

    Tip: This will help the cheesecake come to room temperature and make it easier to slice.

12. 12

    Top the tart with the heavy cream and melted coconut oil. Refrigerate for an additional 30 minutes to set the ganache.

    Tip: This will create a smooth and creamy ganache that's perfect for topping the cheesecake.