Chocolate Ganache and Mascarpone Whipped Cream Tart

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

1. 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

2. 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

3. Chill

   Form a ball, wrap it in plastic film and let rest in the refrigerator for 15 minutes.

   Time: PT15M

4. 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

5. 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

6. Cool the tart shell

   Allow the tart shell to cool completely at room temperature (about 15 minutes).

   Time: PT15M

7. 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

8. 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

9. 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

10. 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

11. 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