Marbled Tarts

Marbled Tarts

Laria Tabul 0

"Chocolate cheesecake rich goodness!"

Ingredients {{adjustedServings}} servings 180 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 180 kcal
  • 9%
  • Fat:
  • 11.4 g
  • 17%
  • Carbs:
  • 18.5g
  • 6%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 325 degrees F.
  2. Combine flour, 1/3 cup sugar, cocoa and salt. Cut in butter until mixture is crumbly.
  3. Sprinkle with cold water, 1 Tbsp at a time, mixing gently until all the mixture is moistened.
  4. Form this mixture into a ball. Shape dough into twenty-four 1-inch balls and press onto the bottom and up the sides of ungreased 1 3/4-inch muffin cups.
  5. In a small bowl beat cream cheese and 3 tablespoons sugar until fluffy. Separate the egg and beat in the egg yolk, sour cream and vanilla.
  6. Divide the cream cheese mixture evenly among the muffin cups. Top each with about 1/2 tsp of the chocolate chips.
  7. Bake for 5 minutes. Remove from oven.
  8. With a knife or chopstick, slightly swirl chocolate into mixture just to marble. Return to the oven and bake for 20-25 minutes more.
  9. Cool slightly in pan. Remove and cool on a rack.
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Reviews 3

  1. 4 Ratings

Pam Ziegler Lutz

I'd really give these 3 1/2 stars if I could. They taste wonderful. I had some problems with this recipe, however. I followed the recipe exactly, and I'm an accomplished baker. The first problem I ran into was that the chocolate chips would not melt. After 5 minutes in the oven (as the recipe states) the chocolate chipswould not swirl. The filling was just beginnig to warm up at that point. Three minutes later, the chips still weren't melted, but the filling was beginning to firm up on the top. I used Nestle mini morsels, which I ended up leaving "as is" on top of the filling. The next problem I ran into was removing the tarts from the pan. After coolling slightly, the tarts were impossible to remove from the pan without breaking. After cooling longer, the bottoms of the tarts stuck in many of the cups and were left behind when the tarts were removed. The saving grace is the taste. The recipe also calls for one egg, but it should call for just one egg YOLK, as the white is not used in the tarts.

Beth B.

These were pretty tasty. I used regular-sized muffin tins, since I don't have the mini ones, and I got 11 out of the recipe. I liked their flavor, and even my husband (who doesn't like cheesecake, sour cream or cream cheese) enjoyed them!

Portico's Daughter

These taste quite good, although they look kind of weird- especially if they've been sitting out for a while. They came out a little greenish and wrinkly for me, but they tasted fine.