Chocolate Mascarpone Tart 8 servings 20 min prep time 02 hrs 50 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* IngredientsCrust2 cups whole almonds with skins, toasted and cooled Scant 1/2 cup firmly packed dark brown sugar 4 tablespoons Vermont Creamery Unsalted Cultured Butter - 86% Butterfat Filling8 ounces Vermont Creamery Mascarpone 1/3 cup plus 1 tablespoon sugar 1 teaspoon vanilla 3 tablespoons cocoa powder, sifted 1/2 cup heavy cream 1/4 ounce chunk semisweet or milk chocolate Directions STEP 1 Heat oven to 350°F. STEP 2 Place almonds and brown sugar into food processor bowl; process until fine crumbs. Pour in melted butter and pulse until incorporated. Pressmixture into 9-inch fluted tart pan with a removable bottom. Bake about 15 minutes, or until crust has turned a slightly darker shade of brown. Remove from oven. Cool completely. STEP 3 Combine mascarpone, sugar, vanilla, and cocoa powder in mixer bowl; beat at medium speed until creamy. STEP 4 Whip cream in separate bowl until stiff peaks form. Gently fold whipped cream into cheese mixture just until ingredients are blended. Pour into prepared crust. Using a vegetable peeler, shave chocolate over top of tart. STEP 5 Freeze for at least 2 hours. STEP 6 To serve, let the tart sit at room temperature for 10 minutes before cutting. Store any remaining tart in freezer. Wrapped well, the tart will keep for up to 2 weeks in the freezer. Related Recipes Dessert Island Maple Peach Tarts Pear-Cranberry & Crème Fraîche Pie Summer Vegetable Tart French “Tarte aux fraises” Caramel Pecan Pie