Chocolate Tart
This creamy chocolate tart is a fabulous indulgent dessert. It has a light buttery crust with a smooth, rich and satisfying chocolate filling. This recipe is a simple and quick version for a homemade buttery tart crust. The filling does not need baking; it's with a combination of mascarpone cheese, heavy cream and melted chocolate with lemon zest. The result is a great combination of flavor and lightness.
Ingredients
Tart Shell
- 1 1/3 cup flour
- 1/2 cup almond flour
- 1/4 cup powdered sugar
- 125 g (or about 9 tbsp) softened butter
- 1 egg
- Pinch of salt
- 1 tbsp water if the dough is dry and is not holding together( I did not need to add any liquid)
No-Bake Chocolate Filling
- 1 1/2 cup heavy cream
- 2 cups semi-sweet chocolate chips
- 300 g (or about 1 1/4 cup) mascarpone cheese
- 1 tbsp lemon zest
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
Instructions
Tart Shell
- In a medium bowl, whisk the flour, almond flour, powdered sugar and salt and set aside.
- Add the butter and powdered sugar to a medium bowl of a food processor (you can use a stand mixer or by hand) and mix until light and fluffy. Add the egg, and pulse until combined, then add the flour mixture prepared earlier and pulse until it just holds together. Make sure not to overmix the dough.
- Transfer dough to the work surface and form a disk by gently pressing it together. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Lightly flour the work surface and roll the dough in a 10" circle with 1/4 inch thickness. Carefully roll the dough on the rolling pin and transfer to the tart pan and gently press the dough with your fingers onto the bottom and sides of the pan. Cut the excess dough with a sharp knife, prick the dough with a fork and refrigerate for 15 minutes.
- In the meantime, preheat the oven to 350 degrees.
- Remove the tart from the fridge, line the tart with parchment paper or aluminium foil and add 2 cups of dried beans, or pie weights (whatever you have available). This step is important to keep the tart shape while baking.
- First, cook for 15 minutes. Then, take out from the oven and remove the parchment paper and added beans. Return the tart pan to the oven and continue cooking for another 10 minutes or until golden in color. Remove and allow to cool completely.
Chocolate Filling
- Place the chocolate chips in a microwave-safe bowl and heat for 30 seconds. Take out, stir with a spatula and repeat process (around 3 times) until most of the chocolate chips are melted. Remove from microwave and continue stirring until all chocolate chips have melted. Cool at room temperature.
- Meanwhile, whip the heavy cream with an electric mixer until soft peaks form. Add the mascarpone cheese, powdered sugar, vanilla, lemon zest and mix until smooth.
- Add the melted chocolate to the cream mixture and gently combine until well-incorporated.
- Pour the chocolate mixture into the cooled tart and spread evenly with a spatula. Refrigerate for at least 2 hours before serving.
- Garnish with your favorite toppings. I like to dust it with cocoa powder and use a combination of strawberries & raspberries. Serve cold.
Notes
For easy slicing, use a hot knife.
The tart should be kept refrigerated.
