Chocolate Mascarpone Tart

8 servings
20 min prep time
02 hrs 50 min total time

Ingredients

Crust

2 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

Filling

8 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.