Chocolate Ganache and Mascarpone Whipped Cream Tart
Chocolate Ganache and Mascarpone Whipped Cream Tart is a medium French recipe that serves 8. 350 calories per serving. Recipe by Amour de cuisine Soulef on YouTube.
Prep: 2 hrs 33 min | Cook: 10 min | Total: 3 hrs 3 min
Cost: $12.80 total, $1.60 per serving
Ingredients
- 250 g All-purpose flour (Sift before use)
- 125 g Unsalted butter (Cold, diced)
- 70 g Granulated sugar
- 1 sachet Vanilla sugar
- 1 piece Egg (At room temperature)
- 30 g Almond powder (optional) (Can be replaced by cornstarch or extra flour)
- 200 g Dark chocolate (70% cocoa) (Coarsely chopped)
- 100 g Milk chocolate
- 200 ml Whole milk cream (35% fat) (Bring to a boil)
- 250 g Mascarpone (At room temperature)
- 200 ml Whole milk cream (35% fat) – for the whipped cream
- 30 g Powdered sugar
- 1 teaspoon Vanilla paste (or extract) (To flavor the whipped cream)
- 2 sheets Parchment paper (To line the pan)
- 1 package Baking weights (dry beans or ceramic beads) (For blind baking)
Instructions
Prepare the shortcrust pastry
In the Thermomix bowl, place the flour, granulated sugar, vanilla sugar, almond powder (if used) and the cold butter diced. Mix for 20 seconds on speed 4 until a sandy texture is achieved.
Time: PT5M
Incorporate the egg and form the dough
Add the egg and mix for 20 seconds on speed 3 until the dough forms a homogeneous ball.
Time: PT2M
Chill
Form a ball, wrap it in plastic film and let rest in the refrigerator for 15 minutes.
Time: PT15M
Roll out and line the pan
On a lightly floured surface, roll the dough to 3 mm thickness between two sheets of parchment paper. Cut a 24 cm disc, transfer it into the pan, press lightly and trim the excess. Refrigerate for 10 minutes.
Time: PT10M
Blind baking
Preheat the oven to 180°C. Prick the base with a fork, cover with parchment paper and place the baking weights. Bake for 10 minutes, remove the weights and paper, then bake an additional 5 minutes until lightly golden.
Time: PT10M
Temperature: 180°C
Cool the tart shell
Allow the tart shell to cool completely at room temperature (about 15 minutes).
Time: PT15M
Prepare the chocolate ganache
Coarsely chop the dark chocolate and the milk chocolate. Heat the cream in a saucepan until boiling, then pour over the chocolate. Let rest for 1 minute, then stir with a spatula until smooth.
Time: PT6M
Fill the tart shell with ganache
Pour a thin layer of ganache over the cooled tart shell, spread lightly to even out. Refrigerate for at least 1 hour until the ganache sets.
Time: PT1H
Prepare the mascarpone whipped cream
In a bowl, mix the mascarpone with the powdered sugar until a smooth paste forms. Add the very cold cream and the vanilla paste, then whisk on medium speed until small firm peaks form (do not go beyond the butter stage).
Time: PT7M
Decorate the tart
Transfer the whipped cream into a piping bag fitted with two different tips. Decorate the surface of the tart according to your inspiration, reserving a small area for the final dusting of cocoa powder.
Time: PT5M
Finishing and final rest
Lightly dust with cocoa powder, then place the tart in the refrigerator for an additional 30 minutes before serving.
Time: PT30M
Nutrition Facts
- Calories
- 350
- Protein
- 4 g
- Carbohydrates
- 30 g
- Fat
- 22 g
- Fiber
- 2 g
Dietary info: Vegetarian, Contains dairy products, Contains gluten, low-calorie
Allergens: Gluten, Milk, Egg, Almonds (if almond powder used)
Ingredient Substitutions
- Instead of All-purpose flour: Whole wheat flour
- Instead of Unsalted butter: Vegetable margarine
- Instead of Granulated sugar: Cane sugar
- Instead of Vanilla sugar: Vanilla extract
- Instead of Egg: Apple sauce (for egg-free version)
- Instead of Almond powder (optional): Cornstarch, Wheat flour
- Instead of Dark chocolate (70% cocoa): 60% dark chocolate
- Instead of Milk chocolate: White chocolate
- Instead of Whole milk cream (35% fat): Heavy cream
- Instead of Mascarpone: 45% fresh cheese
- Instead of Whole milk cream (35% fat) – for the whipped cream: Heavy cream
- Instead of Powdered sugar: Very fine granulated sugar
- Instead of Vanilla paste (or extract): Liquid vanilla extract
- Instead of Baking weights (dry beans or ceramic beads): Dry rice
Equipment Needed
- Thermomix or stand mixer
- Mixing bowl
- Rolling pin
- 24 cm tart pan
- Parchment paper
- Baking weights
- Oven
- Saucepan
- Silicone spatula
- Electric whisk
- Piping bag with two tips (optional)
- Plastic film (optional)
Critical Steps — Do Not Skip
- Achieve a sandy shortcrust dough without over‑mixing.
- Blind bake to prevent the base from becoming soggy.
- Allow the ganache to cool completely before adding the whipped cream.
- Do not overwhisk the mascarpone whipped cream to avoid it becoming grainy.
Chef Tips from the Video
- Use high-quality butter for a more flavorful crust.
- Choose 70% dark chocolate for a good balance between bitterness and sweetness.
- Cool the tart shell on a rack to avoid condensation.
Troubleshooting
The dough cracks while rolling
Let the dough rest an additional 10 minutes in the fridge or add a teaspoon of cold water.
The ganache separates (oily appearance)
Ensure the cream was fully boiling before adding it to the chocolate and mix gently until homogeneous.
The whipped cream becomes grainy
Do not overwhisk; stop as soon as firm peaks form and keep the cream very cold.
Storage
Refrigerator: Store the tart in the refrigerator, covered, for up to 2 days.
Freezer: Not recommended; the texture of the ganache and whipped cream degrades.
Room temperature: Consume within an hour of serving.
Make-Ahead Tips
- The shortcrust pastry can be prepared the day before and kept in the refrigerator.
- The ganache keeps for 24 h refrigerated; simply warm it slightly before use.
- The mascarpone whipped cream can be whipped 2 h ahead and kept refrigerated.
Last updated: August 20, 2026
