Chocolate and mascarpone tart

January 14, 2018

  

This decadent and festive chocolate and mascarpone tart is low in refined sugar, containing only that which is already in the dark chocolate. It's also gluten free. It was our Christmas day dessert this year and went down a treat with all the family. JP hailed it (once again) as the best dessert I'd ever made. The mascarpone gives it a lighter feel than a classic ganache, as does the nutty, crumbly crust over a classic pastry. It's quick and easy to throw together too. Whip and woop.

 

Sorry no blogging with this recipe....and perhaps for a while. A two week old calls for some stream-lining!

 

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Chocolate and mascarpone tart with cardamom cream

Serves 6 - 8, takes 30 minutes

 

dessert / perennial / party / gluten free / baking / easy peasy / quietly smug / vegetarian 

 

​For the hazelnut crust

 

* Ground hazelnuts - 2 cups

* Butter - 100g, cold and cut into chunks

* Salt - a pinch

 

For the filling

 

* Dark chocolate - 220g

* Mascarpone - 250g

* Ground cardamom - a couple of pinches

* Salt - a pinch

 

For the cardamom cream

 

* Mascarpone - 250g

* Ground cardamom - a couple of pinches

 

A 9 inch pie tin

 

Start by making the crust. Preheat the oven to 190 degrees C.

 

In a mixer, pulse the hazelnuts, salt and butter until the mixture comes together into a ball. 

 

Using your fingers, press the dough firmly into the tart tin, going up the sides too.

 

Bake in the oven for 20 minutes, until the crust is starting to colour slightly. Remove from the oven and leave to cool.

 

To make the filling, melt the chocolate in a glass bowl over a pan of simmering water, stirring occasionally.

 

Meanwhile, whisk the mascarpone until light and fluffy.

 

When the chocolate is melted, leave to cool (remove the bowl from the pan) for at least five minutes.

 

Stir the chocolate into the mascarpone until combined. Add a couple of pinches of cardamom and a pinch of salt and stir. IF you have a ganache-gate and the chocolate starts to separate, throw in a dash of boiling water and whisk vigorously to bring the mixture back together. Leaving the chocolate to cool sufficiently before adding it to the cream should help prevent this unfortunate occurence. 

 

Pour the chocolate mixture into the tart case and spread evenly. Place in the fridge to chill.

 

To make the topping, whisk the remaining mascarpone in a bowl until light and fluffy. Add the cardamom and stir to combine.

 

Serve the tart at room temperature with a generous dollop of mascarpone cream.

 

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@2016 by Lucy Rose Page