An elegant tart with an almond and chocolatewafer crust, a creamy cocoa mascarpone filling and crowned withfresh raspberries.
Recipe: Cocoa MascarponeRaspberry Tart
3 tablespoons unsalted butter
Preheat the oven to 350°F (175°C).
Melt the butter in a small saucepan ormicrowave.
Place the almonds and cookies in the workbowl of the food processor and finely grind.
In a medium-sized bowl combine the meltedbutter with the crumb mixture,stirring until evenly moistened.
Lightly grease a tart pan. Press crumbmixture into the bottom of the pan, but not up the sides. Bakeuntil crisp, 6 to 8 minutes. Set aside to cool.
While the tart shell is baking and cooling,whisk together the mascarpone, heavy cream, cocoa powder, and2 tablespoons powdered sugar in the other bowl.
Dot the cooled cookie crust with tablespoonfulsof the filling. Smooth the filling over the crust with a spatula,being careful not to stir up the crumbs. top with the berries.
Refrigerate until ready to serve. Justbefore serving, lightly sift powdered sugar over the berries.
1/2 cup sliced almonds, toasted
12 thin chocolate wafers (to yield 1/2 cup crumbs)
1 cup mascarpone
1/4 cup heavy cream
2 teaspoons unsweetened cocoa powder
2 tablespoons powdered sugar, plus more for dusting ontop
2 pints fresh raspberries
Makes 6 to 8 servings.
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