These chocolate mascarpone tarts are winners! I love it when I hit upon a recipe that works! These tart shells are biscuit-like (I think because I used butter, but you could try coconut oil) and can be frozen and pulled out for an impromptu dessert and filled with any number of options – even a scoop of ice cream or cream and topped with fruit, just like the blueberry one pictured. Alternatively you could make a whole large tart. The options are endless really and you could make this avocado chocolate mousse if you didn’t want to use mascarpone or the dairy free chocolate ganache in my cookbook.
To add further variety to these little tarts you could add essential oils into either the tart shell (eg Wild Orange or ginger essential oils) or to the ganache (eg peppermint, wild orange, ginger, cinnamon etc).
The chocolate mascarpone cream was so easy to make, it really only took a couple of minutes to melt the chocolate then whisk it together with the mascarpone and a small amount of maple syrup.
Then it was ready to serve immediately!
As I said before there are so many options for the toppings – the recipe below will give you the basic recipe, but here are a few alternatives…
Choc-orange – add a few drops of Wild Orange essential oil (or orange zest) to the ganache, serve with cream and a slice of dehydrated orange (or grated orange zest)
Blueberry cream – just serve the tart with cream and topped with blueberries – keep it simple!
There’s nothing quite like choc-mint – add peppermint essential oil to the ganache/cream and garnish with a little fresh mint.Chocolate banoffee tart – lay some sliced banana on the tart below the mascarpone cream and then top with extra banana or dried banana.Then there is the simple buckwheat kernel & bee pollen topping (or a few toasted slivered almonds – something for the crunch.
I’m sure you can think of some other options too!
- 50 g dark chocolate
- 100g macadamia nuts
- 50 g pistachios
- 30g melted butter
- 45 g tapioca flour
- 1 Tsbp maple syrup or coconut sugar
- 2 drops cinnamon essential oil
- ½ tsp vanilla extract
- Blitz the chocolate and nuts in the Thermomix (or food processor), building up to speed 7 over 20 seconds.
- Add melted butter, tapioca and maple syrup/coconut sugar then blend again for 4-5 seconds to combine.
- Press into tart shells (made 8 small tarts or 1 larger one). Fork the base a couple of times.
- Bake at 160C for 10-12 mins.
- 100g dark chocolate
- 200g mascarpone
- 2 tbsp maple syrup
- Added flavours eg peppermint, orange or ginger essential oils
- Melt the chocolate in a metal bowl over a saucepan of simmering water.
- Let the chocolate cool but not harden.
- Whisk in the mascarpone and maple syrup plus any additional essential oils.
- Spoon into the tart shells and decorate.