Neapolitan Tarts

Recipe by Cook's Hideout

These Neapolitan tarts are quite a show stoppers with the chocolate crust and the fresh strawberry topping. Recipe makes 4 4½" tartlets, so double or tripe the recipe to make more mini tartlets or a full size tart.

Ingredients

• 1 cup all purpose flour
• 15 oz. can black beans (Unsweetened powder, plus more for dusting the tarts)
• 15 oz. can black beans
• 15 oz. can black beans
• 6 tbsps unsalted butter (Cold , cut into ¼" pieces)
• 2 tbsp chocolate (Semi sweet Chips)
• 3 cups strawberries (, hulled and coarsely chopped)
• 15 oz. can black beans (- , divided use (adjust the sweetness based on how sweet the strawberries are))
• 4 oz cream cheese (., , softened)
• half-n-half - 2 tbsp ((can use heavy cream))
• 15 oz. can black beans (, split lengthwise and scraped (or use 1~2tsp vanilla extract))
• 15 oz. can black beans (powder)
• strawberries (- thinly sliced)
• mint leaves (- few)

Method

1. To make the Dough for the Crust: Pulse flour, cocoa powder, sugar and salt in a food processor until combined, about 10 times.
2. Add butter and pulse until the mixture becomes crumbly, about 10 more times. Add 2tbsp water and pulse until the dough comes together, about 5 times.
3. Divide the dough into 4 equal pieces, shape into disks, wrap in plastic and chill for at least 1 hour or overnight.
4. To make the Crust: Preheat the oven to 400°F. On a lightly floured surface, roll out the dough disks into ⅛" thick rounds. Press the rounds into 4½" tart pans with removable bottoms and trim away the excess. (Excess dough can be rerolled and made into small cookies, if desired).
5. Prick the bottoms of the tart shells with a fork, about 8~10 times. Place them on 2 stacked baking sheets and bake for 20 minutes, or until the tart shells begin to pull away from the sides of the pan.
6. Remove from the oven and sprinkle 1½tsp chocolate chips into each shell. Spread the melting chips into thin chocolate layer with pastry brush. Set aside to cool.
7. To make the Filling: Combine cream cheese, half-n-half (or cream) and 2tbsp sugar in a mixing bowl. Mix until well combined. If the cream cheese is at room temperature, this can be easily done with a spatula. Set aside.
8. In a saucepot, add the strawberries, remaining 2tbsp sugar, vanilla bean pod and seeds and 2tbsp water. Cook over medium heat until the strawberries are quite soft. Remove the vanilla bean pod and blend the fruit using an immersion blender (or by pouring the strawberries into regular blender and then returning to the pot).
9. Sprinkle the agar powder into the strawberry mixture and cook till it is completely dissolves, about 1~2 minutes. Remove from heat.
10. If desired, reserve ½cup of the strawberry mixture for the top layer of the tart.
11. Add the strawberry mixture to the cream cheese mixture and mix well to combine.
12. Divide this cheesecake mixture evenly in the cooled chocolate tarts. If adding the top layer of strawberry -- then gently pour that in on top of the cheesecake mixture. Chill for 3~4 hours for the cheesecake to set.
13. Decorate with sliced strawberries and enjoy!!

View the recipe instructions at Cook's Hideout