We know, there are a lot of reasons you could say Valentine’s Day sucks. But one reason we love it? It’s that time when we’re about all things chocolate and, as a chocoholic, that means I want tart is that it’s seriously simple to pull together but it looks like it’s from the pages of the Dean & Deluca holiday catalog.
So, while I don’t celebrate Valentine’s Day, this would be the tart I’d turn to was I looking to knock the socks (and other clothing) off a special someone.
Go stock up on all your cooking essentials then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!
Mascarpone Whipped Cream And Candied Kumquats Chocolate Tart Recipe
Not too sweet, totally indulgent, and easy to make, this is the chocolate tart we turn to for all the things. In the winter, we top it with this Mascarpone whipped cream and spiced candied kumquats.
Ingredients
- 12 tablespoons unsalted butter (1 1/2 sticks) divided and room temperature
- 1 1/2 cups finely ground ginger or lemon thins (about 4 ounces)
- 8 ounces bittersweet chocolate finely chopped
- 4 ounces milk chocolate finely chopped
- 1 1/2 cups heavy cream divided
- 4 ounces Mascarpone cheese
- 3 tablespoons granulated sugar
- 1 recipe Spiced Candied Kumquats
Instructions
- Make The Cookie Crust: Melt 6 tablespoons of the butter. Combine cookie crumbs and melted butter in a small bowl and mix until thoroughly moistened. Transfer the cookie mixture to an 8-inch tart pan with a removable bottom. Using the back of a cup or measuring cup, press the mixture into the pan, evenly covering the bottom and sides of the pan. Set in freezer until set, at least 20 minutes.
- Make The Chocolate Ganache Filling: Meanwhile, place chocolate in a medium heatproof bowl and set aside. Place 1 cup of the cream in a small saucepan and bring to a simmer over medium-low heat. Immediately remove from heat and whisk in remaining 6 tablespoons butter until melted and smooth and pour over chocolate.Let sit until chocolate is starting to melt, about 1 minute. Gently stir until all chocolate is melted and smooth.
- Turn the chocolate mixture into the prepared tart crust and tap the tart bottom against the counter until smooth. Refrigerate until filling is set, at least 1 1/2 hours. Meanwhile, make the Candied Kumquats.
- Make The Mascarpone Whipped Cream:Â When ready to serve, combine mascarpone, remaining 1/2 cup of cream, and sugar in a medium bowl. Using a clean whisk, beat just until well combined and fluffy and medium peaks (the mascarpone cream will hold onto the whisk without falling off).
- Serve The Tart:Â Just before serving, top the tart with the cream and spread it evenly across the tart. Top with candied kumquats and a drizzle of the kumquat syrup then serve.
PERSONAL NOTES
Nutrition
Serving: 1 sliceCalories: 649kcalCarbohydrates: 49gProtein: 6gFat: 49gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 90mgSodium: 228mgPotassium: 274mgFiber: 4gSugar: 32gVitamin A: 1119IUVitamin C: 1mgCalcium: 71mgIron: 3mg
Tried this recipe?Mention @saltandwind or tag #swsociety!
