Indulge in rich, creamy chocolate decadence with this easy-to-make chocolate mascarpone tart—perfect for any occasion!
This chocolate mascarpone tart is the ultimate dessert for chocolate lovers! With its buttery crust, luscious chocolate-mascarpone filling, and a hint of nutty liqueur, it strikes the perfect balance between rich and refined. This tart is an elegant yet surprisingly simple dessert that feels right at home for holidays, gatherings, or even a special treat for yourself. Plus, with minimal baking and simple ingredients, it’s one you’ll want to make again and again.
Why You’ll Love This Chocolate Tart Recipe
- Easy to make. The crust comes together quickly (no rolling pin needed!), and the filling is as simple as melting and mixing.
- Rich, decadent flavor. Dark chocolate and mascarpone create an indulgent, creamy filling with just the right amount of sweetness.
- Elegant presentation. A dusting of chocolate shavings and a dollop of whipped cream make this tart look stunning with minimal effort.
- Make-ahead friendly. This chocolate tart can be prepared in advance, making it perfect for entertaining.
What You’ll Need
See the recipe card below for ingredient quantities and full instructions.
- Unsalted butter – Let this soften before mixing. Learn more: How to Soften Butter
- Brown sugar – Measuring by weight ensures accuracy, but if you’re using measuring cups, press the sugar firmly into the cup to get the correct amount.
- Vanilla extract – A touch of vanilla enhances the sweetness and adds depth to the crust’s flavor. Opt for pure vanilla extract (store-bought or homemade) for the best taste.
- All-purpose flour – Measure by weight or use the spoon and sweep method to avoid over-measuring, which can make your crust dense. Learn more: How to Measure Flour
- Salt – Just a small amount of salt balances the sweetness and enhances the overall flavors in the crust.
- Milk – Whole milk adds richness, but any milk you have on hand—even non-dairy alternatives—will work just fine.
- Dark chocolate – I prefer using bittersweet chocolate (around 70% cacao) for a rich, deep chocolate flavor in the filling. If you like it sweeter, semisweet chocolate is a great alternative. Remember that high-quality chocolate melts better and tastes smoother.
- Mascarpone cheese – This Italian cream cheese adds a creamy, luxurious texture without the tanginess of regular cream cheese. Soften it at room temperature for easier mixing.
- Hazelnut liqueur – This optional ingredient (like Frangelico) adds a delightful nutty flavor that complements the chocolate. If you prefer not to use alcohol, substitute with 1-2 teaspoons of vanilla extract or simply omit it.
- Whipped cream – Topping the tart with sweetened whipped cream adds a light, airy contrast to the rich filling. You can make your own or use store-bought whipped cream.
- Chocolate shavings – Garnish with chocolate shavings for an elegant touch and extra chocolate flavor. Create shavings by running a vegetable peeler along the edge of a chocolate bar.
How to Make Chocolate Mascarpone Tart
- Make the crust. Beat the butter and brown sugar until light and fluffy. Mix in the vanilla, followed by the flour and salt. Finally, add the milk and mix until combined.
- Bake the crust. Press the crust mixture into a greased 9-inch tart or pie pan. Use a fork to prick holes over the crust, and then refrigerate the crust for 10 minutes. After it’s chilled, bake for 15-20 minutes at 375°F until lightly browned and set. Cool completely.
- Make the filling. Melt the chocolate and cool to room temperature, and then mix with the mascarpone and liqueur until smooth.
- Assemble and chill. Spread the filling in the cooled crust, and refrigerate for at least 2 hours.
- Garnish. Add whipped cream, chocolate shavings, or other garnishes before serving.
Tips for Success
- Chill the crust. After pressing the dough into the tart pan, chilling it in the refrigerator for about 10 minutes helps prevent the crust from shrinking during baking. Don’t skip this step!
- Don’t over-bake the crust. Watch closely as the crust bakes, especially near the end of the baking time. You want it lightly browned and set, but not too dark. Cover the edges with foil if they start to brown too quickly.
- Cool the chocolate. Let the melted chocolate cool to room temperature before adding it to the mascarpone. If it’s too warm, it could make the filling grainy or cause the mascarpone to separate.
- Don’t over-mix the filling. Beat the filling just until smooth. Over-mixing can make the mascarpone a bit too soft, which may affect the filling’s texture and make it harder to slice neatly.
- Use good quality chocolate. Since chocolate is the main flavor, go for a good-quality bar rather than chocolate chips, which often contain stabilizers that prevent smooth melting.
Variations and Serving Suggestions
- Other liqueurs. If you want to play around with flavors, other liqueurs like coffee liqueur or even a raspberry liqueur can work well with the chocolate.
- Sweet and salty. Sprinkle a little flaky sea salt on top of the finished tart just before serving. The slight saltiness cuts through the sweetness and enhances the chocolate.
- Coffee kick. Mix a teaspoon of instant espresso powder into the melted chocolate to give the filling a mocha-like depth. This brings out the chocolate flavor and adds a subtle coffee note.
- Cookie crust. A crust made from chocolate wafer cookies, Oreos, or even graham crackers would complement the creamy, rich filling perfectly.
- Garnishing ideas. Besides whipped cream and chocolate shavings, try a sprinkle of cocoa powder or some chopped nuts like hazelnuts or almonds for a different look and flavor boost. Or try topping with fresh raspberries, strawberries, or blackberries along with the whipped cream. The tartness of the berries balances the richness of the filling.
How to Store
- Refrigerator: Cover the tart loosely with plastic wrap or foil, and store it in the refrigerator. It will stay fresh for about 3-4 days. Before serving, let the tart sit at room temperature for about 15 minutes to slightly soften the filling for a smoother texture.
- Freezer: For longer storage, you can freeze the tart. Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. It will keep well for up to 2 months. Thaw the tart in the refrigerator overnight when you’re ready to serve.
More Chocolate Pie Recipes
Get the Recipe:
Chocolate Mascarpone Tart
Yield
8 to 10 servings
Prep Time
20 minutes
Cook Time
20 minutes
Additional Time
2 hours
Total Time
2 hours 40 minutes
So delicious and so simple, this Chocolate Mascarpone Tart is sure to become a favorite!
Ingredients
For the crust:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) firmly packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 & 1/4 cups (150g) all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon milk
For the filling:
- 6 ounces (170g) dark chocolate*
- 8 ounces (226g) mascarpone, softened
- 1 tablespoon hazelnut liqueur, optional
- sweetened whipped cream, for garnish
- chocolate shavings, for garnish
Instructions
To make the crust:
- Grease a 9-inch tart pan or pie pan.*
- Using an electric mixer, beat the butter and sugar until fluffy. Mix in the vanilla. Add the flour and salt, and mix until combined. Add the milk and beat until dough is mixed and holds together when pressed between your fingers.
- Press the dough into the bottom and up the sides of the prepared pan. Using a fork, prick holes over the bottom of the tart dough. Place the pan in the refrigerator for about 10 minutes.
- Preheat oven to 375°F.
- Place the pan on a baking sheet. Bake for 15 to 20 minutes, or until lightly browned around the edges and set in the center. If the edges are getting too brown, cover with foil and continue baking. Cool completely.
To make the filling:
- Place the chocolate in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the chocolate melts when stirred. Allow to cool to room temperature.
- Using an electric mixer on medium speed, beat the mascarpone, cooled chocolate, and liqueur until smooth and creamy.
- Transfer the filling to the cooled tart crust and spread evenly. Place the tart in the refrigerator for at least 2 hours.
- Garnish with sweetened whipped cream and chocolate shavings when serving.
Notes
*I recommend a tart pan with a removable bottom for easy serving.
**I prefer about 70% cacao, but you can go with around 60% for a sweeter flavor.
For tips, step-by-step photos, and extra details, be sure to read the full post above before starting. It’s packed with helpful info to answer common questions!
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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?
thanks! =)
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!