Chocolate Mascarpone Ganache Tart with Strawberries

Name: Thermomix recipe: Chocolate Mascarpone Ganache Tart with Strawberries
Prep time: 1 h 30 min
Cook time: 30 min
Ingredients: 150 Grams unsalted butter; 40 Grams; Pinches pink salt flakes; 90 Grams icing sugar; 2 egg yolks; 210 Grams plain or bakers flour; 200 Grams chocolate dark in pieces; 200 Grams mascarpone cheese; 2 Teaspoons vanilla bean paste vanilla bean paste; Approx 500 Grams Strawberries to garnish; Strawberry Crisp pearls to garnish (optional); 50-70 Gram additional chocolate melted to garnish

Serves 10-12 Prep Time 1 hours 30 minutes Cook Time 30 minutes Rated:

A truly decadent Chocolate tart that you just cannot stop eating. One slice will never be enough, may I suggest making two tarts? You won’t regret it.

This is such a pretty thing...really isn’t it? And I have to say, no complaints on taste either. I love the crisp pearls from Callebaut, but they are not that easy to source. You can purchase them online from Savour Chocolate and Patissierie School in Melbourne (or in person if you live there!) and also some continental grocers will stock them. But they are not a deal breaker on this dessert and can be left off...but they are cute!

I think you should schedule this one for a special occasion, (Valentine's Day is just around the corner!!) and be prepared to be asked to make it again. I know I will be! (Which I don’t say very often.)

Go and do!

Need

Pastry
150 Grams unsalted butter BUY
40 Grams
Pinches pink salt flakes BUY
90 Grams icing sugar
2 egg yolks
210 Grams plain or bakers flour
Ganache
200 Grams chocolate dark in pieces BUY
200 Grams mascarpone cheese
2 Teaspoons vanilla bean paste vanilla bean paste BUY
Approx 500 Grams Strawberries to garnish
Strawberry Crisp pearls to garnish (optional)
50-70 Gram additional chocolate melted to garnish BUY

Do

1: To make pastry; Place butter, cocoa, salt and icing sugar into Thermomix bowl and blend 6 sec/speed 8.
2: Add yolks and flour and blend 8 sec/speed 8.
3: Tip dough out onto floured bread mat, and press into a tight round. Refrigerate for at least an hour.
4: Preheat oven to 180°C and roll pastry out to fit a flan tin with removable base. Approx 21-23 cm.
5: Dock pastry and bake on the bottom shelf of the oven for 20 minutes until fragrant. Cool completely.
6: To make ganache; place chocolate, mascarpone and vanilla into Thermomix bowl and melt 5 min/50°C/speed 1. Finish combining any unmelted chocolate with a spatula if needed.
7: Pour into cold pastry shell.
8: Hull the strawberries and place them onto the ganache, cut side down, bottoms up. Drizzle with the melted chocolate and garnish with the crisp pearls if using.

Strawberry Crisp pearls are a Callebaut product and available from Savour School online or at specialty cake decorating stores, or continental grocers.

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Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!