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.
Chocolate truffle tart with mascarpone cream. Start by processing the flour, icing sugar, cocoa and butter in a food processor until the mixture resembles bread crumbs. Add the egg yolk and water, process until the dough comes together. Turn onto a floured surface and knead until just smooth. Shape the dough into a disk and cover with plastic wrap. Pop the dough in the fridge for 30 minutes to rest. Roll between two sheets of baking paper to a 15 cm by 40 cm rectangle. Then line a 10 cm by 34 cm rectangular tart tin with a removable base with the pastry. Use a knife to trim the edges. Place in the fridge for 15 minutes to chill. Next, preheat the oven to 200 degrees Celsius. Place the tart on a baking tray and line with baking paper and fill with pastry weights on rice. Bake for 10 minutes. Remove the paper and weights and bake for a further 8 to 10 minutes or until the pastry is dry to touch. Remove the pastry from the oven then reduce the oven to 150 degrees Celsius. While the pastry’s in the oven, place the chocolate and cream in a heatproof bowl over a pan of simmering water for 5 minutes or until the chocolate melts and the mixture is smooth. Set aside for 5 minutes to chill slightly. Whisk in the eggs. Pour the chocolate into the pastry case and bake for 20 to 25 minutes or until just set that aside to cool slightly. The0,n pop in the fridge for 2 hours to chill. To make the mascarpone cream, use an electric mixer to whisk the cream, mascarpone, icing sugar and liqueur syrup in a bowl until soft peaks form. Divide into 3 portions. Then, add enough cocoa powder to 2 portions to tint one light and one dark brown. Place the mascarpone cream portions into separate piping bags - one fitted with a plain nozzle and two fitted with fluted nozzles. Pipe mascarpone cream over the tart, alternating between the colours. Place on a serving plate and sprinkle with raspberries cut into pieces to serve. This stunning chocolate tart is a perfect finish to any celebration.
Ingredients
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.
Method
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.
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.
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.
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.
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.
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.
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.
