Chocolate Mascarpone Tart


8 serves
45 minutes


This rich and decadent Chocolate and Mascarpone tart is a show stopper. Spoil your family with this gorgeous tart.




250g Mascarpone
250g good quality dark chocolate, chopped
1 Tbsp espresso coffee (optional)
Chocolate Pastry
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
To Serve
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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Italian food culture has always tied into the big events in the ecclesiastical calendar, and Easter was one of the biggest celebrations of them all in the Cicchiello house. They always included Rosa’s famous pizza piena, lasagna and ricotta rice cake. We are so pleased to share with you these recipes made with love and tradition, from our home to yours. Buona Pasqua!