Red Velvet Cheesecake Tart
Makes 1 (9½-inch) tart

The flavors of red velvet cake meet cheesecake in a showstopping tart. To add an edible optical illusion, the filling is swirled on top, but once sliced, it maintains perfect red and white stripes. This tart is not only stunning to look at, but with a no-baking filling, it also comes together in record time.

  • Black Cocoa Tart Dough (recipe follows) 
  • 1 cup plus 2 tablespoons (270 grams) cold heavy whipping cream
  • 12 ounces (340 grams) cream cheese, softened
  • 3 tablespoons (45 grams) sour cream, room temperature
  • ¾ cup (150 grams) granulated sugar 
  • ¾ teaspoon (3 grams) vanilla extract
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) black cocoa powder
  • Red gel food coloring*
1. Preheat oven to 400°F (200°C).
2. On a lightly floured surface, roll Black Cocoa Tart Dough into a 12-inch circle. Gently transfer to a 9½-inch fluted round removable-bottom tart pan, pressing into bottom and up sides. Trim dough even with edge of pan. Freeze until firm, about 30 minutes. 
3. Top Black Cocoa Tart Dough with a piece of parchment paper, letting ends extend over edges of pan. Add pie weights. 
4. Bake until edges look dry, 15 to 20 minutes. Carefully remove parchment and weights. Bake until crust is completely dry, 5 to 7 minutes more. Let cool completely on a wire rack. 
5. In the bowl of a stand mixer fitted with the whisk attachment, beat cold cream at medium-high until soft peaks form. Transfer to a medium bowl.
6. Clean bowl of stand mixer. Using the paddle attachment, beat cream cheese and sour cream at medium speed until smooth, about 3 minutes. Add sugar, vanilla, and salt, and beat at low speed until combined, stopping to scrape sides of bowl. Fold whipped cream into cream cheese mixture just until combined. Transfer ½ cup (250 grams) batter to a medium bowl; add black cocoa and food coloring, and fold just until combined. 
7. Place red and white batters in separate large pastry bags; cut a ½-inch opening in tip of each bag. Starting in center of prepared crust, pipe a 2-inch circle of white batter. Pipe a ring of red batter around center circle. Pipe a ring of white batter around red batter. Repeat pattern, alternating batters, until bottom of crust is covered. On top of rings, pipe 1-inch circles, alternating colors, until fully covering rings. Using a wooden pick, swirl batters together as desired. (Be careful not to stick your pick too far into batter or you will disrupt the rings below). Freeze until center is firm, about 2 hours. Serve cold.  
*We used Wilton Red Color Right Food Coloring. 

Black Cocoa Tart Dough
Makes 1 (9½-inch) crust
  • 1½ cups (188 grams) all-purpose flour
  • ¼ cup (50 grams) granulated sugar
  • ¼ cup (21 grams) black cocoa powder
  • 1 teaspoon (3 grams) kosher salt
  • ⅔ cup (150 grams) cold unsalted butter, cut into small cubes
  • 1 large egg (50 grams)
1. In the work bowl of a food processor, place flour, sugar, black cocoa, and salt; pulse until combined. Add cold butter and egg, pulsing until combined and mixture holds together when pressed, 24 to 30 pulses.
2. Turn out dough onto a lightly floured surface, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 1 hour.