Chocolate Mascarpone Tarts - tart shell
Prep time
Cook time
Total time
These tart shells can be frozen and defrostedfor those impromut dessert visitors!
Serves: 8
  • 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
  1. Blitz the chocolate and nuts in the Thermomix (or food processor), building up to speed 7 over 20 seconds.
  2. Add melted butter, tapioca and maple syrup/coconut sugar then blend again for 4-5 seconds to combine.
  3. Press into tart shells (made 8 small tarts or 1 larger one). Fork the base a couple of times.
  4. Bake at 160C for 10-12 mins.
Recipe by Annabel Bateman | What Annabel Cooks at