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)
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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