Yesterday was the first day of school for both my boys. Honestly, I think I had a harder time with it then they did. As I mentioned before, I’ll miss the summer time fun with them, but more importantly, that’s one less summer with my boys.
Funny how as you get older things seemingly move twice as fast. I know this school year will be done in a blink of an eye and this time next year, I will be mind-boggled thinking about Blake going into high school. High school? Nooo.
I’d like to say, I consoled myself with some of these chocolate chip cheesecake tarts, but I made them more for Naomi, who did console herself with them as she tried to digest through some family matters. It worked, she loves this type of dessert–sweet, crunchy, creamy, drippy–all the stuff that makes for a killer dessert.
To keep things easy, I started with ready-made cookie dough that was already pre-cut. I pressed it into the wells of a mini muffin pan for the crust, then I filled it with tiny slices of caramel nougat candy and cheesecake. According to her, they were perfect.
And since she is the resident baker here, I’ll take her word for it.
Chocolate Chip Cookie Tart
By September 4, 2014Published:
- Yield: 18 tarts
Yesterday was the first day of school for both my boys. Honestly, I think I had a harder time with it then they did. As I mentioned …
- chocolate chip cookie dough
- 2 regular size caramel nougat candy (like Milky Way or whatever candy bar you prefer), sliced to 1/8 inch thickness
- 1 8oz. cream cheese, softened
- 1 large egg
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 1 oz. chocolate, melted
- Preparation: Generously butter and flour the wells and top of a mini muffin pan. Heat oven to 375 degrees F.
- Place one pre-cut ready-made cookie dough into each well. Use a tart press or slender shot glass to press cookie into dough to create a well. Place one slice of caramel nougat candy on top. Set aside.
- In a bowl combine and mix cream cheese, egg, sugar and vanilla until smooth. Transfer mixture to a pastry bag and pipe mixture into candy-filled wells. Bake at 375 degrees F or until cookie is crust is golden brown and cheesecake filling is set, about 15 minutes. Remove from oven and allow to cool for 15 minutes before removing from pan. Cool completely on a wire rack before finishing with a chocolate drizzle.