Chocolate truffle tart with mascarpone cream

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.



Note: + 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



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.


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.


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.


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.


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.


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.


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.

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.