Recipe Laura Bakhtiarian
Photos Naomi Giatas
A kick of caffeine with a smooth, chocolatey finish.
- Time 2 hours and 50 minutes
Serves 10–12
Ingredients
- 1 pre-made sweet tart case
- 50g dark chocolate shavings, to garnish
- Chocolate Mascarpone Filling
- 170g dark chocolate, finely chopped
- 50g caster sugar
- 2 tsp vanilla paste
- 80ml PURA Thickened Cream
- 170g mascarpone cheese
Coffee Mascarpone Topping
- 225g mascarpone cheese
- 240ml PURA Thickened Cream
- 50g caster sugar
- 2 ½ tsp espresso powder
Method
• Prepare your pre-made tart case as per packet instructions.
Chocolate Mascarpone Filling
• Combine chocolate, sugar, vanilla and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth.
• Add mascarpone into a separate mixing bowl. Pour chocolate mixture into mascarpone and whisk until completely combined. Pour combined mixture into the tart shell, smooth the top with a spatula and place in the refrigerator to set.
Coffee Mascarpone Topping
• In a very small bowl, mix espresso powder with ½ teaspoon of water, stirring until fully dissolved. Add an additional ½ teaspoon of water if necessary. • Place mascarpone, cream, sugar and espresso mixture into the bowl of a stand mixer fitted with the whisk attachment.
• Mix on medium speed until firm peaks form and coffee mascarpone mixture holds its shape.
• Transfer mascarpone mixture to a piping bag fitted with a large round tip (or cut a hole at the end of a plastic zip lock bag).
• Remove tart from fridge and pipe dollops of coffee mascarpone across the top in a circular pattern. Continue until chocolate filling is completely covered with coffee mascarpone.
• Sprinkle chocolate shavings over tart. Return to fridge until ready to serve.
We used: PURA Thickened Cream.
If you’re going to indulge in a dessert, you may as well use the very best ingredients! PURA Cream will add a rich and luxurious texture, perfect for tarts, cakes or served simply with summer berries. Check out some more beautiful recipes at begafoodservice.com.au/recipes
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