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Cocoa Mascarpone Raspberry Tart recipe

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
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

  • 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.

    Makes 6 to 8 servings.

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