Extra Special Chocolate Tart

May 21, 2018

Hello chocolate lovers,

Sometimes, an extra special dessert is needed for holidays and gatherings. A new favorite is my oh-so yummy chocolate tart made with a shortbread crust, chocolate cake, mascarpone filling and chocolate whipped cream. Who doesn't love all of those delicious things?

This devine chocolate tart can easily be made into a 2-day process by making the crust and cake  ahead of time. The key to this is tart is ensuring you have all components when ready to assemble.





 Extra Special Chocolate Tart

Yields: 1 - 9 inch round tart


Day 1: Assemble tart shortbread crust and chocolate cake. (Trust me, this will make your tart bakin' life easier!)


Crust: In a kitchen mixer, with paddle attachment add:

  • 1/2 cup powder sugar, sifted 

  • 1/4 cup cornstarch, sifted

  •  1.5 cups all purpose flour

  • 1 cup chilled unsalted butter, cut in small cubes

  • Mix on low speed until it forms pea-size shapes

  • Butter 1 - 9 inch fluted tart (with about 1 tablespoon melted butter). 'Press'  the pea size crumbles into the tart pan, using your fingers. Wrap in plastic and chill overnight.

Chocolate Cake: In a kitchen mixer, with the paddle attachment add:

  • 1 cup white sugar

  • 1 cup all purpose flour, sifted

  • 1/3 cup unsweetened cocoa powder, sifted 

  • 1 tea baking soda

  • 1 tea baking powder

  • 1/2 tea salt

  • Mix on low speed for 2 mins

  • Mix and add to dry ingredients: 1 egg, 1/2 cup milk, 1/4 cup veg oil, 1 tea vanilla extract and 1/2 cup hot water

  • Mix on low speed for 2 mins or until uniform and silky smooth

  • Pour into greased 9 inch round cake pan. Bake at 350 degrees F for 20 mins or until it springs back lightly (or, you insert a toothpick and it comes out clean)

  • Cool. Cut off the very top of the cake to make one even layer. Use a serrated knife. 

  • Wrap cake in plastic wrap and reserve until ready to assemble.


Day 2: Bake tart shell, make mascarpone filling, chocolate whipped cream and assemble tart


Bake tart shell: Heat oven to 350 degrees F

  • Unwrap shell from plastic wrap. Place on parchment-lined cookie sheet 

  • Place a piece of parchment paper in the shell. Fill with pie weights (or my choice, dry beans). Blind bake for 20 mins. 

  • Remove parchment paper and bean. Bake for 20 minutes or until golden brown and fully baked. 

  • Chill at room temp

Make mascarpone filling: In a kitchen mixer, with a paddle attachment

  • Add 4 oz mascarpone cheese, 1/4 cup white sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract.

  • Beat for 2 mins or until combined and smooth.

  • Set aside

Make chocolate whipped cream: In a kitchen mixer, with the whisk attachment

  • Add 1.5 cup heavy whipping cream, 1/4 cup powder sugar, 1/4 cup unsweetened cocoa powder and 1 teaspoon vanilla extract.

  • Whip on medium speed until firm peaks form.

  • Set aside


Whew! After all that, you have all your components made and you are ready to assemble your beautiful tart.

To assemble, place tart shell on a clean cutting board (or, if you have one, a cake turn table).

  • Place chocolate cake layer inside tart shell

  • Using an offset spatula, 'smear' mascarpone filling on top of cake layer. Make sure it is smooth and even. 

  • With some chocolate whipped cream, make one even small (think, 1/2 inch) layer. 

  • If you're feeling fancy, using a piping bag and make rosettes on top. If not, add remaining whipped cream on top

  • Garnish with chocolate shavings (use a veggie peeler and 'peel' a piece of solid chocolate over the tart)

  • If you're not ready to dive in and enjoy it, please remember to fridge it!


Enjoy with good company!

Happy baking,








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