Remember how I was telling you just a couple of days ago that I really like making chilled desserts when it’s hot? I think I may have a real problem. Right after that, I was desperately trying to make room in my refrigerator for something or other when I realized that the lack of room was due to the three icebox pies in there.
I have since given away two of them, but I haven’t been able to part with this Chocolate Mascarpone Tart. When I made that Nutella Pie a while back, I was reminded of how much I love mascarpone. Of course, what’s not to love about a delicious ingredient that’s essentially just cream?
With this tart, that mascarpone is combined with melted chocolate for an it-couldn’t-be-much-simpler filling. I was finishing this one up as Quinn came home from work so he got to taste a bit of the filling left in the mixing bowl. He actually started laughing at how good it is. (I am pretty sure that was a compliment.)
I opted to add a splash of hazelnut liqueur to the filling. Coffee liqueur, bourbon, or a whole slew of others would be equally as delicious.
Let’s backtrack to the crust for a minute. It’s essentially the same crust that I used for Lemon Cream Tarts. I just used brown sugar for a little different flavor. You can, of course, use either granulated or brown sugar, but I really like the brown sugar-chocolate combo.
This is a simply lovely dessert. It’s so smooth and creamy. And, it has a wonderfully subtle sweetness. It’s low on the effort meter with a high deliciousness payoff. Those are my favorite kinds of desserts!
Using an electric mixer, beat butter and sugar until fluffy. Mix in vanilla. Add flour and salt, and mix until combined. Add milk and beat until dough is mixed and holds together when pressed between your fingers.
Press dough into bottom and up sides of prepared pan. Using a fork, prick holes over the bottom of the tart dough. Place pan in refrigerator for about 10 minutes.
Preheat oven to 375°.
Place pan on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned around the edges and center is set. If edges are getting too brown, cover with foil and continue baking. Cool completely.
To make the filling:
Place chocolate in a microwave-safe bowl. Heat in microwave at half-power in 30-second increments until chocolate melts when stirred. Allow to cool to room temperature.
Using an electric mixer on medium speed, beat mascarpone, cooled chocolate, and liqueur until smooth and creamy.
Transfer filling to cooled tart crust and spread evenly. Place tart in refrigerator for at least 2 hours.
Garnish with sweetened whipped cream and chocolate shavings when serving.
20 Comments on “Chocolate Mascarpone Tart”
Hi, I always follow your receipes, and this is my first comment hehe, this cake sounds super easy to make and I love that!! Can’t wait to tryit out! But one question, can mascarpone be replaced by cream cheese?
Cream cheese should be fine. Its flavor and texture are a bit different, but I think it will work.
Wow! your refrigerator sounds like a dream come true, this tart looks wonderful!
OUT OF THIS WORLD-love the silky texture and the delicious simplicity of this tart!
Boy, do I hear you! My fridge and freezer are packed with no-bake treats. I keep giving stuff away, but the good ones are tough to part with!
This looks very much like something I’d never give away. Rich and dense and cold!
I found this recipe when I was looking for something to make with some leftover mascarpone cheese and it turned out to be a hit with my kids. Thanks for the recipe!
Looks tasty! 🙂
I have my oven on right now and it is KILLER. So I totally understand your no-bake choices. Plus look at how luscious this tart is! I wouldn’t be giving it away if I had it in my fridge, either!
This looks lovely. The hazelnut sounds nice, but I’d love to try it with an orange liqueur. I love a recipe you can completely change with one ingredient. Brilliant.
I just made this tonight. It was so simple and delicious! The crust came out great: I love the brown sugar in it. The chocolate and mascarpone goes together really well. I didn’t have any liquor, but it was perfect without it. Thanks for this excellent recipe!
I just adore the flavor and texture of this tart. I’m glad you liked it, Ally!
I made this with chopped pecans in the crust and Praline Liqueur in the filling..AWESOME and so easy.
Can you freeze this dessert?
I don’t see why not, Cindy. I’d thaw it overnight in the refrigerator.
Made this and it was delicious. Rich chocolate mascarpone cheesecake type filling with a cookie crust, yum! I had a bunch of leftover mascarpone cheese and this was the perfect thing to do with it.
I’m so glad you liked it, Lucy!
Hi i made this and it was very good! Had difficulties when cutting as the crust cracked …as its a cookie crust….so i did not have nice slices. How can i cut, without cracking the slices?
Hi, Tiana. I just use a sharp, thin knife and make straight cuts with no sawing motion. Sometimes it helps to run your knife under warm water and dry it off before making slices.
Made this today with kaluah and an added scoop of Nutella. I was LOVING the smell of the shell baking. Can’t wait to serve it later !
Hope you enjoy the tart!