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* Silky smooth chocolate and mascarpone is layered on top of an almond and brown sugar crust in this no-bake chocolate tart. 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 Apple Gouda and Spicy Honey Tart Blueberry Chèvre Cheesecake Popsicles Mixed Berry Galette Butter Pecan Icebox Cookies Roasted Apricot Vanilla Crème Fraîche Ice Cream Brown Butter Bundt® Cake with Vanilla Bean Glaze