White Chocolate Cream Cheese Tart
2 cups graham cracker crumbs
2 teaspoons ground cinnamon
2 tablespoons sugar
6 tablespoons butter, melted
8 ounces white chocolate, coarsely chopped
8-ounce package cream cheese, softened
2 tablespoons honey or Grand Marnier
2 large eggs, at room temperature
1 cup heavy cream
3 ounces dark chocolate, coarsely chopped
Preheat oven to 325 degrees. In a small bowl, combine the graham cracker crumbs, cinnamon, sugar and melted butter until well-blended. Firmly press mixture onto the sides and bottom of a 9-inch pie pan or tart pan. Chill the crust at least an hour, up to a day.
Melt white chocolate in top of a double boiler over simmering water or in a heatproof bowl set over but not touching simmering water. In a medium bowl, beat cream cheese and honey with an electric mixer until fluffy. Beat in the white chocolate, using medium speed. Use a rubber spatula to scrape the the bowl while beating. Add the eggs, one at a time, beating well after each. Beat in the cream and continue beating on medium-high speed until smooth.
Pour batter into crust. Bake for 25-35 minutes, until center is just set. Transfer pan to a wire rack and cool completely. Chill for 2 to 3 hours.
Melt dark chocolate as with white chocolate, above. Using a small spoon, drizzle dark chocolate in a random pattern over chilled pie.
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