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Chocolate truffle tart with mascarpone cream

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  • Vegetarian
  • Seafood free
  • Shellfish free
  • Soy free
  • Sesame free
  • Peanut free

With milk and dark chocolate, this creamy tart makes a decadent dessert. Topped with coffee or hazelnut flavoured mascarpone cream, it’s a show-stopping treat.

  • Serves16
  • Cook time45 minutes
  • Prep time15 minutes, + cooling & 2 3/4 hours chilling time


  • 1 1/4 cups (185g) plain flour
  • 1/3 cup (55g) icing sugar mixture
  • 2 tbs cocoa powder
  • 125g chilled butter, chopped
  • 1 Coles Australian Free Range Egg yolk
  • 1 tsp chilled water
  • 150g milk chocolate, chopped
  • 100g dark chocolate, chopped
  • 1 cup (250ml) pouring (pure) cream or thickened cream
  • 2 Coles Australian Free Range Eggs, lightly whisked

Mascarpone cream

  • 300ml thickened cream
  • 250g Coles Soft & Creamy Mascarpone
  • 1/4 cup (40g) icing sugar mixture
  • 1/4 cup (60ml) coffee liqueur or hazelnut-flavoured coffee syrup
  • Cocoa powder, to tint

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Process flour, icing sugar, cocoa and butter in a food processor until mixture resembles fine breadcrumbs. Add egg yolk and water. Process until dough just comes together. Turn onto a floured surface and knead until just smooth. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 mins to rest.
  2. Step 2

    Roll out dough on a lightly floured surface to a 15cm x 40cm rectangle. Line a 10cm x 34cm rectangular fluted tart tin with removable base with pastry. Use a knife to trim the edges. Place in the fridge for 15 mins to chill.
  3. Step 3

    Preheat oven to 200°C. Line the pastry with baking paper and fill with pastry weights or rice. Place on a baking tray. Bake for 10 mins. Remove the paper and weights. Bake for 8-10 mins or until pastry is dry to touch. Reduce oven to 150°C.
  4. Step 4

    Meanwhile, place combined chocolate and cream in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch water). Stir for 5 mins or until chocolate melts and mixture is smooth. Cool for 5 mins. Whisk in the egg.
  5. Step 5

    Pour the chocolate mixture into the pastry case. Bake for 20-25 mins or until just set. Set aside to cool slightly. Place in the fridge for 2 hours to chill.
  6. Step 6

    To make the mascarpone cream, use an electric mixer to whisk the cream, mascarpone, icing sugar and liqueur or syrup in a bowl until soft peaks form. Divide into 3 portions. Stir in enough cocoa powder to 2 portions to tint light and dark brown. Place the 3 portions in separate piping bags fitted with 1 plain nozzle and 2 fluted nozzles.
  7. Step 7

    Pipe mascarpone cream over the tart, alternating between the colours. Place the tart on a serving plate and cut into pieces to serve.

    Serve with torn raspberries.

Nutrition Information

Per Serve

Energy: 1649kJ/394 Cals (19%)

Protein: 5g (10%)

Fat: 31g (44%)

Sat fat: 19g (79%)

Carb: 24g (8%)

Sugar: 14g (16%)

Fibre: 1g (3%)

Sodium: 88mg (4%)