I have been wanting to share this recipe for a few years now. I made this dessert for my MasterChef Canada Toronto audition back in 2013 and I paired it with my raspberry gelato. Since then, this tart has evolved into a no-bake tart making it even more perfect!
You start by making the chocolate cookie crumb crust. While the crust is setting in the freezer, you whip up some mascarpone cheese, lemon zest and sugar to create a simple and decadent filling that is balanced out by the sweet crust. Last but not least, this tart is topped with an espresso-infused ganache that literally takes this tart to the next level. Not only do you get the decadence of a smooth and delicious ganache, you also get a pick-me-up from the espresso that is hidden in the ganache.
This dessert is perfect anytime of the year and it is even better-suited for the summertime because you don’t have to turn on your hot oven. Also, the espresso will give you that pick-me-up that you would normally get from a nice cup of hot coffee.
These flavours are my absolute favourite and that is why I chose to make this dessert for such an important audition. This dessert is me on a plate and I hope that you enjoy it as much as I enjoy serving it to those that I love!
Warm Regards,
Julie
No-Bake Chocolate Mascarpone Tart /w Espresso Infused Ganache
- Total Time: 1 hour 30 mins
- Yield: 12 1x
Ingredients
- Crust:
- 1 ½ cups of chocolate cookie crumbs
- ½ cup unsalted butter, melted
Filling: - 2 cups Marscapone Cheese
- ½ cup Granulated Sugar
- Zest from 1 lemon
Ganache: - 8 ounces semi-sweet chocolate, chopped
- 1 cup heavy whipping cream (35%)
- 2 tablespoons good-quality ground espresso beans
Instructions
- Make the tart shell: Put cookie crumbs in a bowl and pour the melted butter over the crumbs. Combine the butter with the crumbs until evenly incorporated. Press the mixture into the bottom edges of a 10 inch tart pan using the back of a spoon and/or your fingers. Put into the freezer while you prepare the filling.
- Make the filling: In the bowl of your stand mixer, whip together the cheese, sugar and lemon zest until evenly incorporated. Set aside while you prepare your ganache topping.
- Make the ganache: Put the chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a high heat in a small pan. Pour the heated cream mixture over your chopped chocolate. Let stand for about 15 seconds, then whisk until smooth. Let the ganache cool in the fridge for about 30 minutes.
- Assemble the tart: Spread the mascarpone mixture over the tart shell using the back of a spoon, making sure to cover the entire surface of the tart shell. Pour the chocolate ganache over the mascarpone filling and slowly pick up the tart and tip it side to side to allow the ganache to cover the entire surface of the tart. Let the tart set in your refrigerator for about an hour before serving.
- Prep Time: 30 mins
- Cook Time: 1 hour
No-Bake Chocolate Mascarpone Tart /w Espresso Infused Ganache (CONVERTED TO GRAMS)
Ingredients
- Crust:
- 150g of chocolate cookie crumbs
- 115g unsalted butter, melted
- Filling:
- 450g Marscapone Cheese
- 100g Granulated Sugar
- 10g lemon zest
- Ganache:
- 170g semi-sweet chocolate, chopped
- 235g heavy whipping cream (35%)
- 10g good-quality ground espresso beans
Instructions
- Make the tart shell: Put cookie crumbs in a bowl and pour the melted butter over the crumbs. Combine the butter with the crumbs until evenly incorporated. Press the mixture into the bottom edges of a 10 inch tart pan using the back of a spoon and/or your fingers. Put into the freezer while you prepare the filling.
- Make the filling: In the bowl of your stand mixer, whip together the cheese, sugar and lemon zest until evenly incorporated. Set aside while you prepare your ganache topping.
- Make the ganache: Put the chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a high heat in a small pan. Pour the heated cream mixture over your chopped chocolate. Let stand for about 15 seconds, then whisk until smooth. Let the ganache cool in the fridge for about 30 minutes.
- Assemble the tart: Spread the mascarpone mixture over the tart shell using the back of a spoon, making sure to cover the entire surface of the tart shell. Pour the chocolate ganache over the mascarpone filling and slowly pick up the tart and tip it side to side to allow the ganache to cover the entire surface of the tart. Let the tart set in your refrigerator for about an hour before serving.
