This rich and decadent Chocolate and Mascarpone tart is a show stopper. Spoil your family with this gorgeous tart.
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Ganache
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| 250g | Mascarpone |
| 250g | good quality dark chocolate, chopped |
| 1 Tbsp | espresso coffee (optional) |
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Chocolate Pastry
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| 3 Tbsp | Double Cream |
| 125g | unsalted butter, softened |
| 1/4 cup | caster sugar |
| 1 | egg, beaten |
| 1.25 cup | plain flour, plus more for baking paper |
| 3/4 tspn | salt |
| 1/3 cup | Dutch cocoa powder |
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To Serve
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| 250g | Mascarpone |
| 2 punnets | fresh raspberries |
| icing sugar, for dusting |
| 1 | To Make the Ganache: Place chocolate in a heatproof bowl and place over a small saucepan of water over a low heat to melt the chocolate. Remove from heat and set aside. Remove the water from the small saucepan and over medium heat, carefully heat the mascarpone. Bring just to a simmer but don't let it boil over. Pour over the chocolate and whisk until smooth. Let ganache cool to room temperature. |
| 2 | To make pastry: beat butter and caster sugar with an electric mixer until pale and fluffy, for about 4 minutes. Add egg and vanilla, and mix until combined. |
| 3 | Sift the flour, salt and cocoa powder into a bowl. Gradually add the sifted flour mixture to the butter & sugar mixture, in batches, alternating with the cream until a dough forms. |
| 4 | Shape dough into a thick rectangle and wrap in plastic. Refrigerate until cold, for about 30 minutes. |
| 5 | Preheat oven to 180°C. Grease a 13cm x 35cm top rectangular tin with a little melted butter. |
| 6 | Roll out dough between two pieces of baking paper to fit the tin. Press dough into tin to fit. Trim excess. Prick all over bottom of shell with a fork and blind bake with baking paper and baking beans for 10 minutes. Then remove the paper and beans and bake for a further 8-10 minutes, until firm. Leave to cool completely before removing from tin. |
| 7 | Whisk the cooled ganache in the bowl lightly, then spread over the bottom of tart shell with a spatula. Swirl in the Mascarpone with a knife. Cover with raspberries and icing sugar. |
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