The cookie crust can be made using any of your favorites. I used a homemade chocolate chip caramel cookie, but you can use any chocolate chip cookie, or a chocolate sandwich cookie or even graham crackers.
As for the filling, I find that creating the whipped cream that thins out the mascarpone with a bit of buttermilk, reinforces the slightly tart mascarpone flavor while yielding a silky smooth consistency.
The vanilla and the espresso powder set off and heighten the cocoa flavor.
All in all, a simple yet elegant (and surprisingly light) dessert that you can put together in a snap :-) !
Chocolate Mascarpone Tart
A no-bake dessert that you can easily put together in 30 minutes late one afternoon (like I did) then serve and enjoy that evening.
Chocolate Mascarpone Tart
INGREDIENTS
For the Crust
1/4 cup Brown Sugar
2 cups cookie crumbs (I used homemade chocolate chip caramel cookies)
3/4 teaspoon kosher salt
7 tablespoons good quality unsalted butter (I used Kerry Gold), Melted
For the Filling
8 ounces mascarpone cheese, room temperature
3 tablespoons brown sugar
3 tablespoons honey
2 teaspoons vanilla extract
1 cup heavy cream
1/3 cup buttermilk
3 tablespoons confectioner's sugar
3 tablespoons unsweetened cocoa powder, plus 1 teaspoon for dusting
1/2 teaspoon espresso powder
PREPARATION
Grind the cookies of your choice. Mix together the cookie crumbs, brown sugar, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9 inch tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.
In stand mixer fitted with the whisk attachment, whisk the mascarpone, brown sugar, honey, and vanilla until smooth, 1 -2 minutes. Remove to a large bowl.
Using the same mixer bowl and whisk attachment, stir together heavy cream, buttermilk, confectioner's sugar, 3 tablespoons of cocoa powder and espresso powder until all dry ingredients are incorporated, then increase the speed and whisk until stiff peaks form.
Working in batches, fold about a third of the whipped cream at a time into the mascarpone mixture. Repeat until all the cream has been incorporated.
Spread the filling into the prepared tart crust and dust with reserved teaspoon of cocoa powder.
Chill in the fridge for a minimum of 4 hours before serving*.
*NB: The women to whom I'm related by marriage claims that the cocoa flavor is that much more pronounced the next morning - so don't be afraid to put this tart together the morning of the day that you plan to serve it :-)!
INGREDIENTS
For the Crust
1/4 cup Brown Sugar
2 cups cookie crumbs (I used homemade chocolate chip caramel cookies)
3/4 teaspoon kosher salt
7 tablespoons good quality unsalted butter (I used Kerry Gold), Melted
For the Filling
8 ounces mascarpone cheese, room temperature
3 tablespoons brown sugar
3 tablespoons honey
2 teaspoons vanilla extract
1 cup heavy cream
1/3 cup buttermilk
3 tablespoons confectioner's sugar
3 tablespoons unsweetened cocoa powder, plus 1 teaspoon for dusting
1/2 teaspoon espresso powder
PREPARATION
Grind the cookies of your choice. Mix together the cookie crumbs, brown sugar, and salt in a medium sized bowl. Add the melted butter and stir until well combined. Press the crumbs into the bottom and sides of a 9 inch tart pan with a removable bottom. Place in the fridge to chill while you prepare the filling.
In stand mixer fitted with the whisk attachment, whisk the mascarpone, brown sugar, honey, and vanilla until smooth, 1 -2 minutes. Remove to a large bowl.
Using the same mixer bowl and whisk attachment, stir together heavy cream, buttermilk, confectioner's sugar, 3 tablespoons of cocoa powder and espresso powder until all dry ingredients are incorporated, then increase the speed and whisk until stiff peaks form.
Working in batches, fold about a third of the whipped cream at a time into the mascarpone mixture. Repeat until all the cream has been incorporated.
Spread the filling into the prepared tart crust and dust with reserved teaspoon of cocoa powder.
Chill in the fridge for a minimum of 4 hours before serving*.
*NB: The women to whom I'm related by marriage claims that the cocoa flavor is that much more pronounced the next morning - so don't be afraid to put this tart together the morning of the day that you plan to serve it :-)!
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