I made this mascarpone chocolate tart on my dad’s birthday. Since I was at my parents’ place and didn’t have all of my baking tools, I needed something beautiful yet quick and easy to make and I was looking for a fresh dessert that could suit a garden party on a summer night. This chocolate tart seemed to be the perfect match! The crust is very easy to make as it contains no butter - which is pretty good news if you’re trying to be healthy - while the filling needs no baking and gets ready in minutes. You don’t even need a piping bag to decorate it: I literally used a food storage bag! You can top it with berries, mangos or peaches, but it tastes great as it is or with a dash of cocoa powder too. Last but not least, the cream is so yummy and reminds the one of a Tiramisù cake but it contains no eggs, coffee or liquor. I mean, do you have any reason not to bake it?!
Ingredients
Crust
1 egg + 1 egg yolk
1 tsp vanilla extract
80 g Canola oil
80 g confectioner sugar (can be reduced to 60 g)
1/2 teaspoon of baking powder
20 g cocoa powder
280/300 g of flour
Filling
170 g cherry jam
250 g mascarpone cheese
70 g sweet condensed milk
400 g whipped cream
2 tsp confectioner sugar
50 g chocolate chips
Topping
250 g strawberries
125 g raspberries
125 g blueberries
3 tsp cherry jam (around 30 g)
1 tsp water
Method
We’ll begin by preparing the tart shell. Pour eggs, vanilla extract and confectioner sugar in a bowl and mix with the help of a spoon then add in oil and mix until combined;
Fold in half of the flour along with cocoa and baking powder and keep on mixing and adding in flour little by little until a dough starts forming. Do not add in all the flour in one batch as you might not need it all;
Roll out pastry dough on a lightly floured surface until it’s around 6 to 7 mm (one quarter of an inch) thick, fit it into a 30 cm (12 inch) no-stick tart mold that’s been oiled and lined with parchment paper. Spread 150 g cherry jam on the un-baked tart shell and store it in the fridge while your oven is heating up. Then bake in the lowest rack of your oven at 180 C for 30 minutes;
Now it's time to prepare the mascarpone cream filling. Beat mascarpone cheese together with sweet condensed milk with a fork or kitchen robot until soft and creamy. In a separate bowl, whip up your cream with 2 tsp confectioner sugar until soft peaks form, then fold in mascarpone cheese until combined. Once your tart is cold, use a spoon or pastry bag to pour or pipe your cream on top of the baked tart shell;
Finally mix the remaining cherry jam with water and microwave it for 15 seconds. Slice strawberries and use them to decorate your tart along with the other berries, then brush them with the above jam/water mix. Your Mascarpone and berries chocolate tart is ready! Store it in the fridge for at least 3 to 4 hours before serving. Enjoy!
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