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Dairy
Medium
8 Servings
Allergens 
40 Minutes
Diets
There is something about a tart that is very appealing. Neat and contained, everything presents well in a tart shell. These midsize tarts are my personal favorite: small enough to be served individually as a dessert and big enough to be shared when it’s just one item on your larger kiddush menu.
8 storebought tart shells
8 ounces cream cheese
1 egg
1/2 cup sugar
3 tablespoons nougat cream
1 (3.5-ounce) bar Geneve Dark Chocolate
3/4 cup heavy cream
Place all the ingredients in a small bowl and blend with a hand blender until smooth.
Fill the tart to full, leaving a clear rim for the ganache layer.
Bake at 350 degrees Fahrenheit for 10 to 12 minutes, check to see that the cheese has risen slightly, and then turn off the oven and leave to cool with the oven door slightly opened.
Place the heavy cream in a small saucepan over medium heat until it boils.
Place broken-up chocolate in a tall container or wide cup.
Pour the boiling cream over the chocolate bits and let sit for two to three minutes.
Blend with a hand blender to get a runny, pourable consistency.
Pour over cooled tarts.
The remaining ganache can be cooled in the fridge and used to fill the macaron sides for decoration.
Decorate with store-bought macarons and a mixture of chocolate shavings and crushed nut brittle.
Photography by Yossi and Malky Levine
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