Gift an Olive Tree this Christmas to give someone their own little piece of Italy
Mascarpone cream and olive oil chocolate tarts
You can’t go far in Venice without chancing upon a window display of sweets and cakes so decadent that they would make Marie Antoinette blush. In one such establishment we were served a sweet, rich tart with a hidden layer of chocolate fondant in the middle. I’ve tried to recreate it from memory and am rather pleased. I think Mrs Louis XVI would like it too.
Recipe
- Makes 12 Tarts
- Preparation time: 10 minutes
- Cooking time: 10 minutes
Ingredients
- Short crust pastry sheet – 320g/11.3oz
- Mascarpone – 1 cup/250g
- Heavy cream/whipping cream - 130g/ 1/3 cup
- Sugar – 50g/¼ cup
- Strawberries – half a dozen
- Raspberries – a dozen
- Olive Oil Hazelnut Spread - 1 jar (Difficult to find but available in some stores, or make your own)
Method
Preheat the oven to 400°F/200°C. First you need to blind bake the tart shells. Cut the pastry into circles which will fit your 12-hole tart tray. Lightly grease the tray, put in the pastry and then fill the hole with baking beans, separated by a circle of parchment paper. Bake the shells for 10 minutes, then remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp.
In a bowl with a whisk or an electric mixer beat together the mascarpone, cream and sugar until the mixture holds stiff peaks. When the shells have cooled down spoon in a thin layer of chocolate spread and then a much thicker layer of the mascarpone cream. Top off with a strawberry half and a raspberry. Serve with tea and feel rather posh.
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