Espresso Mascarpone Tart
350kcal
Ingredients
Tart Crust
- 1 cup all-purpose flour sifted
- 1/4 cup unsweetened cocoa powder
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter chilled and cubed
- 1 large egg yolk
- 1-2 tablespoons cold water as needed
Espresso Mascarpone Filling
- 1 cup mascarpone cheese
- 1 cup heavy cream whipped to soft peaks
- 1/4 cup powdered sugar
- 1/2 cup espresso cooled
- 1 teaspoon vanilla extract
- 2 tablespoons coffee liqueur optional
Decoration
- 1 tablespoon cocoa powder for dusting
- 1/4 cup chocolate shavings optional
- a few coffee beans for decoration, optional
Method
Preparation
- Preheat your oven to 350°F (175°C).
- Combine flour, cocoa powder, powdered sugar, and salt in a bowl.
- Add chilled butter, mixing until coarse crumbs form.
- Stir in egg yolk and cold water until dough clumps together.
- Press dough into a tart pan, prick with a fork, and bake for 15-20 minutes.
- Let the crust cool completely.
Filling and Assembly
- Whip heavy cream until soft peaks form.
- Combine mascarpone, powdered sugar, cooled espresso, vanilla, and coffee liqueur until smooth.
- Fold whipped cream into mascarpone mixture gently.
- Pour filling into cooled tart crust and smooth the top.
- Refrigerate for at least 2 hours to set.
- Dust with cocoa powder and add chocolate shavings and coffee beans, if desired.
- Slice and serve chilled.
Nutrition
Serving1sliceCalories350kcalCarbohydrates30gProtein4gFat24gSaturated Fat15gPolyunsaturated Fat1gMonounsaturated Fat8gCholesterol60mgSodium100mgPotassium120mgFiber2gSugar12gVitamin A500IUCalcium50mgIron1mg
Notes
For a creamier filling, incorporate mascarpone cheese at room temperature. Remember to chill the tart for at least 2 hours for best results.