Authentic Italian extra virgin olive oil from small-scale sustainably run olive groves.
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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