This chocolate and mascarpone tart is just simply amazing. I used Thomas Keller’s pate sucree from the best selling Bouchon Bakery cookbook , which was a bit of work, but creates two shells. You can freeze the additional dough for use at a different time. Alternatively, you can just as easily purchase a pre-made tart shell and fill it with this simple mixture of mascarpone cheese and melted chocolate. I added amaretto and some espresso powder to elevate the taste of the chocolate here and finished this decadent dessert with smooth chocolate ganache. I decorated it with fresh strawberries and raspberries and a few mint leaves – because what better combination is there than berries and chocolate?
Though there is a lot of “wait time” in this recipe for the layers to set, the filling itself was relatively easy to prepare and the result was downright decadent. This a wonderfully impressive make-ahead dessert, as beautiful to look at as it is to eat. This one, I promise you, will not disappoint.
Chocolate Mascarpone Tart
- 375 grams all purpose flour
- 46 grams powdered sugar
- 94 grams powdered sugar
- 47 grams almond flour
- 225 grams unsalted butter, room temperature
- 1/2 vanilla bean, split lengthwise
- 56 grams eggs (about 1 large egg)
- 8 oz mascarpone cheese
- 6 oz melted semisweet chocolate
- 1 tablespoon amaretto liquor (optional)
- 1/4 teaspoon instant espresso powder (optional)
- 200 grams dark chocolate
- 170 grams heavy cream
- Fresh strawberries
- Fresh Raspberries
- Fresh Mint Leaves
Thomas Keller’s Pate Sucree
For the Filling:
For the Dark Chocolate Ganache:
To make the Tart Shell (Pate Sucree)
- Sift together the flour and 46 grams of powdered sugar and almond flour into a large bowl. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter. You are looking for the consistency of the of the butter to be like mayonnaise when the paddle is lifted. If necessary, warm the bowl by holding it over a burner on the stove to achieve this consistency.
- Sift the 94 grams of powdered sugar into the bowl and mix for about 1 minute until the mixture is fluffy. Scrape down the sides of the bowl and scrape in the vanilla seeds. Mix to incorporate everything together, about 30 seconds.
- Add the dry ingredients in two additions and mix until incorporated. Turn the dough onto a work surface and use the heel of your hand to work the dough together. Split into two equal portions. Shape each into a disc, about an inch thick, and wrap tightly in saran wrap.
- Refrigerate until firm, for at least 2 hours or overnight.
- Preheat the oven to 325 degrees Fahrenheit.
- When the dough is firm, remove one disk from the refrigerator and freeze the other. Remove it from the plastic wrap and onto a lightly floured work surface. Roll out the dough until it is about 1/4 of a inch thick, continually rotating and flipping the dough so it doesn’t stick to the work surface.
- Using a tart form with a removable bottom, place the dough into the form, pressing down gently with your palms. Press the dough up the sides of the form and use your rolling pin to remove the excess dough by rolling over the top gently. Place the tart shell on a large baking sheet.
- Crumple a large piece of parchment paper and uncrumple, laying it on top of the dough and gently pressing it in so that it cover the edges (this will prevent it from burning). Pour dried beans or rice on top of the parchment paper to weight it down, and bake for 20 minutes, rotate and bake an additional 20 minutes. Let cool completely before filling.
For the Filling:
- Place the amaretto and instant espresso powder in a bowl and stir to combine. Let sit so tht the espresso powder dissolves.
- Melt the semisweet chocolate by microwaving in 30 second intervals until melted, or by setting the chocolate in a glass bowl over a pot of simmering water.
- Once the chocolate is melted, add it to the mascarpone cheese and mix well. Add in the amaretto and espresso mixture. Mix until well combined.
- Pour the filling into the tart shell and extend to the edges with an offset spatula. Refrigerate until firm, about 1-2 hours.
For the Dark Chocolate Ganache:
- When the tart has cooled, remove from the refrigerator and prepare the ganache. Set chopped dark chocolate in a medium sized bowl. Set aside.
- Heat heavy cream in a small saucepan until simmering and small bubbles form on the outer edge of the pot. Pour the hot cream over the chopped chocolate and let sit for about 1 minute.
- After the cream has warmed the chocolate, using a whisk to combine together to create a smooth ganache. Pour warm ganache over the tart, swirling the form in a circular motion to allow the ganache to coat the tart evenly. Let set for 4 hours on the counter, or until firm.
- Store the tart in the refrigerator and let come to room temperature before decorating and serving (about 20 minutes).
- Decorate the tart with fresh berries and mint leaves.