Chocolate Mascarpone Ganache Tart with Strawberries
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, (Valentines 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!
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
- 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
To make pastry; Place butter, cocoa, salt and icing sugar into Thermomix bowl and blend 6 sec/speed 8.
Add yolks and flour and blend 8 sec/speed 8.
Tip dough out onto floured bread mat, and press into a tight round. Refrigerate for at least an hour.
Preheat oven to 180°C and roll pastry out to fit a flan tin with removable base. Approx 21-23 cm.
Dock pastry and bake on the bottom shelf of the oven for 20 minutes until fragrant. Cool completely.
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.
Pour into cold pastry shell.
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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