Creamy and crumbly Chocolate Tart with Mascarpone, enriched with truly irresistible Oreo cookies.
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A cocoa shortcrust tart with a delicious mascarpone-based cream and lots of crumbled Oreos, perfect for any occasion, both after meals and as a delicious snack.
Don’t have Oreos or don’t like them? Use your favorite chocolate cookies and you’re all set.
I also provide the recipe for making chocolate shortcrust pastry without resting in the fridge, making it even faster. Follow my instructions, and it will be perfect.
DID YOU KNOW:
Up here, where you find the magnifying glass, you can click on “SEARCH”🔎, you can write the ingredient that you find in the fridge or your pantry, and you’ll be able to access hundreds of recipes with the ingredient you’ve chosen.
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You can also enrich this chocolate tart with mascarpone with seasonal fruits. For example, strawberries will be perfect at this time, both chopped inside the cream and on the surface for decoration along with cookie pieces.
Below are other simple tarts of mine to try one by one, and then we’ll discover how to prepare the chocolate tart with mascarpone and Oreo!! right after the photo.
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 25 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Chocolate Tart with Mascarpone
- 4 cups shortcrust pastry (with cocoa)
- 1 cup heavy cream
- 3.5 oz mascarpone
- 2.1 oz powdered sugar
- 5.3 oz Oreo cookies®
- 4.4 oz ricotta
Tools
- 2 Bowls
- 1 Electric whisk
- 1 Tart mold 22 cm diameter for 8 people
- 1 Rolling pin
Preparation of Chocolate Tart with Mascarpone
Prepare the Chocolate Tart with Mascarpone starting, of course, with the cocoa shortcrust pastry. If you want to make it without resting, I’ll explain everything in the recipe.
After the resting time, preheat the oven to 375°F in static mode, roll out the shortcrust with the rolling pin, and cover a 22 cm tart mold, making it adhere well to the edges.
Bake the empty base for 20 minutes. Once the tart base is cooked and cool, prepare the cream.
In a bowl, whip the cream with the powdered sugar and the mascarpone with electric whisks.
If you want a lighter yet equally tasty cream, use half fresh cream and half ricotta.
Once you have a well-whipped cream, set aside a few spoonfuls to decorate the chocolate tart with mascarpone.
To the rest of the cream, crumble half of the Oreo cookies in and mix well with a rubber spatula to incorporate them.
Fill the cocoa shortcrust shell with mascarpone cream and level the surface, decorate with the remaining cookies in large pieces.
With the cream set aside, decorate the surface using a pastry bag with a star tip.
Allow the Chocolate Tart and mascarpone cream to rest in the refrigerator for at least 35 minutes to let the flavors settle.
How to store Chocolate and Mascarpone Tart
You can store it in the fridge, well-closed in an airtight container, for 2 days.
The empty base, on the other hand, can be kept outside the fridge, well-covered with plastic wrap, for 2 days, and the cream prepared in advance in the fridge, well-closed.
Other recipes
If you want to see other types of recipes, you can return to HOME
FAQ (Questions and Answers)
Can I substitute fresh cream?
Yes, you can substitute half of the fresh cream with half ricotta for a lighter flavor. You can also reduce the amount of cream and add the same amount of mascarpone.
Can I add fruit?
Yes, you can add fresh fruit chopped into small pieces, making sure it mixes well with the cream.
