Coffee Mascarpone Cream Chocolate Tart

Coffee Mascarpone Cream Chocolate TartI absolutely love coffee and think it’s great in desserts, especially chocolaty ones.

Coffee Mascarpone Cream Chocolate TartOne of the most viewed recipes on my blog is the “Over-the-top Chocolate Layer Cake with Coffee Mascarpone Cream”. It has butter, mascarpone, heavy cream, chocolate, and—the real star—coffee. And no, I don’t think it’s overkill—instead, call it rich, delicious, and heartwarming. 

Coffee Mascarpone Cream Chocolate TartYou, like me, love this combination of chocolate and coffee, so why not trying it in some other recipes? Please welcome the Coffee Mascarpone Cream Chocolate Tart, with amazing chocolate cookies base (see in a linked recipe), coffee chocolate ganache and coffee Mascarpone cream. Love it!

Coffee Mascarpone Cream Chocolate Tart

Coffee Mascarpone Cream Chocolate Tart
Tin tart mold 35X11 cm

Ingredients
Chocolate Cookies Base:
300 g chocolate cookies (recipe inside, make without the ganache, weigh 300 g of the cookies)
100 g butter, melted

Coffee Chocolate Ganache:
250 g heavy whipping cream
1 tbsp instant coffee
230 g dark chocolate 70%, chopped

Coffee Mascarpone Cream:
200 g heavy whipping cream
100 g white chocolate, chopped
200 g Mascarpone cheese
2 tbsp instant coffee mixed with 2 tbsp hot water to form a paste


Preparation
1. Chocolate cookies base: Crumble the cookies (do not grind). Add the butter and mix until well combined.
2. Transfer to the pan. Use the back of a spoon or a straight-sided glass to spread and press the cookies mixture firmly over the base of the pan. Cover with plastic wrap and place in the fridge for 45-50 minutes to chill.
3. Coffee chocolate ganache: Heat the cream and coffee until simmering. Pour the hot cream over the chocolate, wait a few seconds, then stir with a spatula to make a smooth ganache. 
4. Pour the ganache over the chocolate cookies base and place in the fridge till piping the Mascarpone cream.
5. Coffee Mascarpone Cream: Heat the cream until simmering. Pour the hot cream over the chocolate in a bowl, wait a few seconds, then stir to make a smooth ganache. Refrigerate for about an hour.
6. Combine the Mascarpone and white chocolate ganache, add the coffee paste and mix. Refrigerate for 2 hours.
7. Remove from the fridge and whip until stiff peaks form.
8. Transfer the Mascarpone cream to a pastry bag with your preferred tip (I used a serrated pastry tip). Pipe the cream over the ganache layer in the desired shape. I love to pipe uneven shapes in the form of corals. Refrigerate until firm.
9. Keep refrigerated, it is recommended to take out of the fridge a few minutes before serving.

Bon-Appétit
Sharon

Comments

  • 01 April 2021
    Ivette Dorsey

    The tart is beautiful. What are the little pearls on the mascarpone cream corals?

    reply

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