A delicious but really simple dessert to make, great to enjoy during any break of the day. Tart with mascarpone and chocolate, enriched with hazelnut cream… it is easily and quickly prepared, because the dough does not need to rest and for the filling just mix the ingredients in a bowl. Try this recipe too, it will really please everyone!
Here are other delicious and simple proposals:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 287.09 (Kcal)
- Carbohydrates 30.94 (g) of which sugars 13.41 (g)
- Proteins 4.18 (g)
- Fat 17.54 (g) of which saturated 9.92 (g)of which unsaturated 2.92 (g)
- Fibers 0.56 (g)
- Sodium 59.46 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 2/3 cups all-purpose flour
- 5 1/2 tbsp butter
- 7 tbsp sugar
- 1 egg (medium)
- 1 tsp baking powder
- 1/6 cup chocolate chips
- 1 pinch salt
- 7 oz mascarpone
- 3 tbsp powdered sugar
- 1 egg yolk (small)
- 3 tbsp hazelnut cream (Nutella or other to taste)
To make a 24-26 cm diameter cake, double all the doses.
Tools
- Cake pan 18 cm springform
- Stand mixer
- Bowl
- Parchment paper
If you don’t have a stand mixer, you can knead by hand or use a food processor.
Preparation
Place the flour, baking powder, diced butter, and a pinch of salt in the stand mixer (or bowl if kneading by hand).
Mix with the paddle attachment (or with your hands) until you get a sandy texture.
Add the sugar, mix again, then add the egg (use a medium-small one).
Blend until you obtain a fairly compact, non-sticky dough.
Place the mascarpone in a bowl, add the powdered sugar and the egg yolk. Mix well with a spoon, you will get a thick and homogeneous cream.
Now take the cake pan and line it with parchment paper (or butter and flour the sides).
Spread about half of the dough on the bottom, creating a slight edge around (1).
Pour the mascarpone cream over it, then distribute the hazelnut cream in small dollops, without spreading it (2).
Cover everything with the remaining dough, crumbling it or making larger pieces. Finally, add the chocolate chips on top (3).
Place the tart in a static oven at 350°F and bake for about 40-45 minutes until golden on top.
Once done, remove it from the oven and let it cool well. If desired, you can sprinkle it with powdered sugar.
The tart with mascarpone and chocolate is ready, simple but very delicious!
If not consumed immediately, store it in the refrigerator… it’s also great cold.
Tips and Variations
You can use classic Nutella or another hazelnut and cocoa spread.
You can increase the amount of chocolate chips, adding them directly into the dough, so they are both above and below the tart.
Always adjust the temperature and cooking times based on the power of your oven.
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