Chocolate Marscarpone Tart

Chocolate Marscarpone Tart

Jul 06

For the Crust:

• 2 Cups whole almonds with skins, toasted and cooled
• 1/2 Cup packed dark brown sugar
• 4 TBS unsalted butter, melted

For the Filling:

• 8 Ounces marscarpone cheese, softened
• 1/2 Cup sugar
• 1-1/2 Tsp vanilla
• 2 TBS cocoa  powder, sifted
• 1/2 Cup heavy whipping cream
• 1/4 Ounce semisweet chocolate

To Make the Crust:

1. Preheat the oven to 350 degrees
2. Process the almonds and sugar together in a food processor. Pour in the melted butter and pulse again until incorporated.
3. Press the mixture into a 9″ tart pan with a removable bottom. Bake the crust for 15 minutes, until the crust is a slightly darker shade of brown.
4. Remove the crust from the oven and cool completely.

To Make the Filling:

1. Beat the marscarpone cheese, sugar, and vanilla until smooth.
2. Add the cocoa powder and mix on low until mixture is creamy.
3. Beat the whip cream in a separate bowl until stiff peaks form. Fold the whip cream into the marscarpone mixture just until blended.
4. Spoon the mixture into prepared crust. Shave chocolate over the top.
5. Freeze for a minimum of two hours.
6. To serve, let the tart sit at room temperature for 10 minutes, then slice and serve.