The mascarpone and chocolate tart is surely an irresistible indulgence

With shortcrust pastry without butter, soft and with a creamy, sweet, and chocolaty filling.

A dessert that everyone loves, both adults and children, it’s also suitable as a birthday cake.

It can be served as a dessert or a snack. Ideal to bring as a gift to friends’ houses, it will certainly be much appreciated.

The filling is prepared in the same way as tiramisu, differing only by the addition of melted chocolate.

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Difficulty: Easy
Cost: Economical
Rest time: 20 Minutes
Preparation time: 30 Minutes
Portions: 8
Cooking methods: Electric oven
Cuisine: Italian
Seasonality: All seasons

Ingredients for the preparation of the shortcrust pastry

2 cups type 1 flour
1/3 cup vegetable oil
1 egg
1 egg yolk
1 tsp baking powder
1/2 lemon zest
to taste beans
1/3 cup sugar
8.8 oz mascarpone
2 fresh eggs
2.8 oz 70% dark chocolate
1/3 cup powdered sugar
to taste cocoa powder
1 pinch fine salt

Tools

2 Bowls
1 Whisk
1 Tart Pan
1 Spatula
1 Pastry Board

Steps for preparing the mascarpone and chocolate tart

To prepare the mascarpone and chocolate tart, we start by melting the dark chocolate in a double boiler, then we’ll let it cool down while we prepare the shortcrust pastry.

Then in a bowl we place the flour, eggs, sugar, vegetable oil, and baking powder. Beat the eggs with a fork and gradually mix with the other ingredients. Then pour onto a pastry board and knead by hand until you get a compact and homogeneous dough. Then oil the tart pan and roll out the dough, it doesn’t require resting time as it’s made with oil.
Spread it with your hands, creating a half-inch high edge, and prick the bottom and edge with a fork. Then insert beans or rice, these prevent the shortcrust pastry from rising and creating bubbles during baking, and bake at 350°F for about 30 minutes.
Once the baking time is over, let it cool down and gently remove the beans, being careful not to damage the pastry.
Meanwhile, get two bowls, in one we’ll put the yolks with sugar, in the other, the egg whites with a pinch of fine salt.
Then whip with an electric whisk until you get stiff egg whites and creamy yolks.
Then add the mascarpone to the yolks and, still with the electric whisk, blend everything together, then add the whipped egg whites and, with a spatula, mix gently from top to bottom, with care not to deflate the mixture, until you have a homogeneous mixture.
Finally, pour in the melted dark chocolate at room temperature and again mix well, always from top to bottom with a spatula.
After the baking of the shortcrust pastry is done, take it out of the oven and let it cool for about twenty minutes.
Once cooled, fill it evenly with our cream
Generously dust with unsweetened cocoa powder and garnish the edges with hazelnut crumbs.
Our delicious and indulgent mascarpone and chocolate tart is finally ready to be served…
And enjoy your tasting from Barbara…