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Black Forest Cheesecake Tart
Make an impressive large tart or make EASY cupcakes when you are short on time.

Both are delicious!

Crust:

  • ¼ c. pecans (or other nuts)
  • 1 ¼ c. spelt or gluten-free flour
  • 3 TBL cocoa
  • ½ tsp salt
  • ½ cup grass-fed butter
  • ¼ c. ice cold water
  1. Put nuts into food processor and blend until fine
  2. Add flour, cocoa and salt and pulse until blended
  3. Add butter and pulse until crumbly
  4. Slowly add water until dough forms a ball (might need a bit more, but add slowly)
  5. Form into a ball and chill if making a tart. If making cupcakes, place a bit of dough into base of lined muffin tins. (No need to prebake with cupcakes)
  6. If making the tart, line the pie pan with parchment paper, add the crust, and then add pie weights to keep the crust in place while cooking (I use pinto beans – fill the dough lined pie pan).
  7. Bake at 375 degrees for 10-15 minutes.
  8. Carefully remove pie weights and parchment paper and bake 5 minutes longer.

Filling:

  • 16 oz. (2 containers) grass-fed cream cheese, room temperature
  • 2 eggs
  • 1/3 c. Fiber Yum, coconut nectar or maple syrup
  • ½ c. of the thick part of full fat canned coconut milk
  • ¼ tsp salt
  1. Mix cream cheese in food processor until smooth
  2. Add remaining ingredients and mix until smooth
  3. Pour into large tart pan, or divide between 12 cupcakes (already lined with dough)
  4. Bake for 20-25 minutes or until done. (less for cupcakes) Top should be firm
  5. Let cool completely in refrigerator before adding cherry topping

Cherry Topping

  • 1 10 oz. bag frozen cherries, thawed, drained
  • ¾ c. water
  • 2 TBL Fiber Yum, maple syrup or coconut nectar
  • 2 TBL arrowroot mixed in small amount of water
  • Zest of 1 lemon
  • 2 TBL lemon juice
  1. Bring cherries, water and sweetener to a boil
  2. Stir in arrowroot and heat until thickened. When thick, stir in lemon juice and zest
  3. Let cool and then place on cooled tart or cupcakes

Optional Chocolate Drizzle:

  • ¼ c. full fat coconut milk
  • ¼ c. Enjoy Life Chocolate mini chips
  1. Bring milk to low simmer
  2. Add chocolate chips and stir until melted. Let cool slightly. (Can be made ahead and gently rewarmed)
  3. Drizzle tart or cupcakes with chocolate