MASCARPONE CREAM AND OLIVE OIL CHOCOLATE TARTS
You can’t go far in Venice without chancing upon a window display of sweets and cakes so decadent that they would make Marie Antoinette blush. In one such establishment we were served a sweet, rich tart with a hidden layer of chocolate fondant in the middle. I’ve tried to recreate it from memory and am rather pleased. I think Mrs Louis XVI would like it too.
- 320 g Short crust pastry sheet
- 1 cup Mascarpone
- 130 g Heavy cream/whipping cream
- 50 g Sugar
- half a dozen of Strawberries
- a dozen of Raspberries
- 1 jar of Olive Oil Hazelnut Spread
- Preheat the oven to 400°F/200°C. First you need to blind bake the tart shells. Cut the pastry into circles which will fit your 12-hole tart tray. Lightly grease the tray, put in the pastry and then fill the hole with baking beans, separated by a circle of parchment paper. Bake the shells for 10 minutes, then remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp.
- In a bowl with a whisk or an electric mixer beat together the mascarpone, cream and sugar until the mixture holds stiff peaks. When the shells have cooled down spoon in a thin layer of chocolate spread and then a much thicker layer of the mascarpone cream. Top off with a strawberry half and a raspberry. Serve with tea and feel rather posh.