Chocolate Mascarpone Nut Tart
Chocolate Nuts Tarts
Last updated 6/12/2012 1:15:39 AM. Recipe ID 45133. Report a problem with this recipe.
Title: Chocolate mascarpone nut tart
Yield: 1 Servings
MMMMM----------------------SABLE TART SHELL---------------------------
1 c All-purpose flour
3/4 c Granulated sugar
1/2 ts Salt
1 c Unsweetened alkalized cocoa
6 oz Chilled unsalted butter cut
-into 1/2-inch pieces
4 lg Egg yolks
6 oz Bittersweet chocolate;
1 c Sour cream
1 c Heavy cream
1/2 c Granulated sugar; divided
2 lg Eggs
4 lg Egg yolks
2 ts Cornstarch
CHESTNUT MASCARPORLE MOUSSE:
8 oz Mascarpone cheese
3/4 c Heavy cream
4 oz Chestnut puree
1/2 c Confectioners' sugar
1 ts Vanilla extract
Make the tart shell:
1.In a food processor fitted with the metal chopping blade, combine
the flour, sugar, salt, and cocoa powder. Pulse the machine eight to
nine times to blend. Scatter the butter over the flour mixture and
pulse the machine until the butter is cut into the flour and the
mixture resembles coarse meal. Add the yolks and continue to process
in on/off pulses only until the mixture is evenly incorporated and
the particles begin to hold together. Scrape the dough onto a work
surface and form it into a ball. Flatten it into a disc and wrap in
plastic wrap. Chill 1 hour.
2.Position a rack in the center of the oven and preheat to 350
3.Remove the chilled disc from the refrigerator. Place the dough
between two pieces of plastic wrap and roll the dough into a small
round. Lift and rotate the dough one quarter turn after each roll.
Continue rolling until the circle measures approximately 14 inches in
diameter and is abut 1/8 inch thick. Remove the top layer of plastic
4.Carefully roll the dough around the rolling pin and transfer it to a
12-inch fluted tart pan with a removable bottom. Unroll the dough
into the pan. Lift the edges of the dough and gently press the dough
into the bottom and up the sides of the pan. Trim off any excess
dough. Refrigerate the dough for 20 to 30 minutes, until firm.
5.Bake the tart shell 20 to 30 minutes or until set. Place on a wire
rack and cool completely.
Make the chocolate cream:
1.Place the chopped chocolate in a medium bowl and set aside.
2.In a non-corrosive medium saucepan bring the sour cream, heavy
cream and 1/4 cup of sugar to a boil over medium-high heat.
3.In a large bowl using a hand-held electric mixer, beat the eggs, egg
yolks, cornstarch and the remaining 1/4 cup of sugar at medium speed
until pale. Whisk one-third of the hot cream mixture into the egg
mixture and return the whole mixture to the pan. Cook over
medium-high heat while constantly stirring with a whisk for 3 to 5
minutes or until thick. Pour the thickened mixture over the reserved
chocolate and whisk until incorporated. Scrape the mixture into the
prepared crust and smooth the top with a rubber spatula. Chill in the
refrigerator for 2 hours.
Make the chocolate mascarporle topping:
1.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
wire whip attachment, combine the mascarpone, heavy cream, chestnut
puree, confectioners' sugar and vanilla. Beat on medium-high speed
until soft peaks form. Place the mixture in a pastry bag fitted with
a medium star tip and pipe in a shell pattern covering the top of the
chilled tart. Refrigerate the tart for 1 hour before serving. Posted
to Bakery-Shoppe Digest V1 #182 by docden on
Aug 06, 1997
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