RECIPES

Chocolate-Mascarpone Tart

Decadent chocolate, fluffy whipped cream, caramel and rich, tiramisu mascarpone cheese, which adds coffee flavor, makes this tart the ultimate celebration dessert. Be prepared to receive compliments.

Active Time

1 Hour 15 Minutes

Servings

8-10

Ingredients

1 package (14.3 ounces) chocolate sandwich cookies (36 cookies)
1 1/2 cups (3 sticks) unsalted butter, cubed and divided
2/3 cup packed brown sugar
3 1/2 cups cold heavy whipping cream, divided
1 package (12 ounces) semisweet chocolate chips
2 containers (8 ounces each) BelGioioso Espresso Mascarpone cheese
3/4 cup confectioners’ sugar, divided
1 teaspoon vanilla extract
Chocolate curls

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.

Instructions

Grease a 10-inch x 2-inches deep-fluted tart pan with a removable bottom.
Place cookies into a food processor; cover and process until fine crumbs. Melt 1/2 cup butter. Add to crumbs; cover and process until combined. Press onto bottom and up sides of prepared pan. Freeze for at least 15 minutes.
Combine 1/2 cup butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to boil. Cook and whisk 1 minute longer. Remove from the heat. Whisk in 1/4 cup cream until blended. Cool caramel for 15 minutes. Pour over crust. Freeze for 30 minutes.
Meanwhile, warm the chocolate chips, 1/2 cup cream and remaining butter in a microwave-safe, large bowl on high in 30-second intervals, whisking until mixture is smooth. Whisk in mascarpone. Set aside.
Beat 3/4 cup cream in another large bowl until it begins to thicken. Add 1/4 cup confectioners’ sugar; beat until stiff peaks form. Gently fold whipped cream into reserved chocolate mixture. Spread over caramel. Freeze for 30 minutes.
Beat remaining cream in a large bowl until it begins to thicken. Add vanilla and remaining confectioners’ sugar; beat until stiff peaks form. Pipe whipped cream on tart. Garnish with chocolate curls. Serve immediately. Refrigerate leftovers.

Recipe Tip

To make chocolate curls, microwave a 3 to 4-inch long chocolate block or bar on 50% power just until it is warmed slightly. Use a vegetable peeler to peel curls from chocolate block. Gently lift curls from block with a toothpick. Refrigerate curls until serving.

Cheesemonger Tip

BelGioioso Tiramisu Mascarpone cheese has added coffee and sugar, giving it flavors of the famous Italian dessert.