Decadent Chocolate and Hazelnut Tart with Whipped Mascarpone Cream

Name: Decadent Chocolate and Hazelnut Tart with Whipped Mascarpone Cream
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 1 1/2 cups all-purpose flour (sifted); 1/2 cup unsalted butter (chilled and diced); 1/4 cup granulated sugar; 1 egg (lightly beaten); 1 tablespoon cold water; 1 cup heavy cream; 8 ounces dark chocolate (chopped); 1/2 cup hazelnut spread; 1/4 cup toasted hazelnuts (chopped); 1 cup mascarpone cheese (softened); 1/2 cup heavy cream; 2 tablespoons powdered sugar (sifted); 1 teaspoon vanilla extract

VegetarianItalianDessertIndulgentComfort FoodLuxurious

⏱️ 30m PREP

🔥 45m COOK

👥 8 SERVINGS

⚡ 420 CAL/SERV

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Overview

A luscious chocolate and hazelnut tart topped with a cloud of whipped mascarpone cream, perfect for indulgent moments.

Macronutrients per serving

grams

Protein

6.0g 7%

Fat

32.0g 39%

Carbs

45.0g 54%

Rich in nutrients

☀️ Vitamin E

15% DV

Supports skin health

🔺 Iron

10% DV

Essential for blood production

🔺 Magnesium

12% DV

Supports muscle and nerve function

🔺 Copper

20% DV

Contributes to energy production

✦ Antioxidants

High

Protects against free radicals

Ingredients

Tart Crust

1 1/2 cups all-purpose flour sifted
1/2 cup unsalted butter chilled and diced
1/4 cup granulated sugar
1 egg lightly beaten
1 tablespoon cold water

Chocolate Hazelnut Filling

1 cup heavy cream
8 ounces dark chocolate chopped
1/2 cup hazelnut spread
1/4 cup toasted hazelnuts chopped

Whipped Mascarpone Cream

1 cup mascarpone cheese softened
1/2 cup heavy cream
2 tablespoons powdered sugar sifted
1 teaspoon vanilla extract

Instructions

1 Preheat the oven to 350°F (175°C). Grease a 9-inch tart pan with a removable bottom.
2 For the crust, combine flour and sugar in a bowl. Add the diced butter and mix until the mixture resembles coarse crumbs. Add the egg and cold water, mixing until the dough comes together. Press into the tart pan and refrigerate for 15 minutes.
3 Bake the crust for 15 minutes or until lightly golden. Remove from oven and let cool.
4 For the filling, heat heavy cream in a saucepan until just simmering. Remove from heat and stir in chopped chocolate until smooth. Add hazelnut spread and chopped hazelnuts, mix well.
5 Pour the chocolate mixture into the cooled tart crust. Smooth the top and chill in the refrigerator for at least 2 hours or until set.
6 To make the whipped mascarpone cream, beat mascarpone, heavy cream, powdered sugar, and vanilla extract until soft peaks form.
7 Spread or pipe the whipped mascarpone cream over the chilled tart. Serve immediately or refrigerate until ready to serve.