Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Chocolate Truffle Tart with Whipped Vanilla Mascarpone Topping

Scott Phillips

Yield: Yields one 91/2-inch tart.

Servings: twelve to sixteen.

Ingredients

For the filling:

  • 12 oz. bittersweet chocolate, finely chopped
  • 1 cup whole milk
  • 2 oz. (1/4 cup) unsalted butter, cut into 4 pieces
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. table salt

For the topping

  • 1/2 lb. mascarpone cheese, at  room temperature
  • 3/4 cup heavy cream
  • 1/4 cup granulated sugar
  • 1/2 tsp. pure vanilla extract

Preparation

Make the filling:

  • Melt together the chocolate, milk, and butter in a medium bowl in a microwave or in a double boiler over medium heat (see How to melt chocolate). Add the vanilla and salt. Whisk the mixture until well blended and smooth. Set aside, whisking occasionally, until room temperature and slightly thickened, about 1 hour. (For faster cooling, refrigerate the filling until thickened to a pudding consistency, about 30  minutes, whisking and scraping the sides of the bowl with a rubber spatula every 5 minutes.)
  • With a rubber spatula, scrape the mixture into the crust and spread evenly, taking care not to disturb the edge of the crust. Let cool completely, cover, and refrigerate until the filling is set, about 4 hours and up to 8  hours before proceeding with the recipe.

Make the topping:

  • In a medium bowl, combine the mascarpone, cream, sugar, and vanilla. Using an electric mixer, beat on low speed until almost smooth, 30  to 60  seconds. Increase the speed to medium high and beat until the mixture is thick and holds firm peaks, another 30 to 60  seconds. Don’t overbeat.
  • With a rubber or metal spatula, spread the topping over the chocolate filling, leaving lots of swirls and peaks. Serve the tart right away or cover loosely and refrigerate, in the pan, for up to 4 hours.

Tip

To remove a tart from the pan, set the pan on a wide can and let the outside ring fall away. If it’s stubborn, grip the ring with your fingers to coax it off. Slide a long, thin metal spatula between the pan base and the curst and ease the tart onto a flat serving plate.

Reviews

Rate or Review

Reviews (8 reviews)

  • kemichel | 08/15/2020

    I’ve been making this for YEARS! I will say, the cream and cheese both need to be at room temp. I only serve this with a raspberry sauce. It escalates this dessert from an already over the top exquisite treat to a new level! I use the better homes and garden raspberry sauce recipe. Fresh raspberries are great, but frozen work just as well! Enjoy!

  • bellaginger | 08/03/2020

    I have made this several times & it’s always delicious. However I made it for a birthday celebration this week and instead of the whipped cream topping I used the topping from FC #152 - the equally delicious chocolate espresso cream pie. This may have been the best dessert I have ever made! There wasn’t a sliver left!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial