Mascarpone Chocolate Tart

Chocolate Mascarpone Tart

I made a variety of desserts for Thanksgiving this year. I drove down to Knoxville for the weekend and made a few things in advance. I took the opportunity to make something loaded with whole milk and cream since it was going to be more than just me and Alex this year.

Chocolate Mascarpone Tart

This recipe is from Fine Cooking Thanksgiving Cookbook. It was a very simple recipe that was mostly prepared in the microwave. My crust crumbled a little bit. It could have used a little extra melted butter.

I let the pie set overnight in the fridge. I made the mascarpone cream at my mom’s house. It would have melted on the three hour drive to Knoxville.

The pie was a huge hit with the family! I would chose a chocolate pie over a fruit pie almost every day of the week. It was very rich though. Everyone hard time fitting it in after all the turkey!

Speaking of turkey my uncle made a smoked turkey. It was so delicious I don’t think I’ll ever go back to regular turkey again!

Mascarpone Chocolate Tart

Yield: 1 pie



8 graham crackers, pulsed into crumbs

3 tbs unsalted butter, melted

2 tbs sugar


12 oz bittersweet chocolate, chopped

1 cup whole milk

1/2 stick butter, cut into tablespoons

1 tsp vanilla

1/4 tsp salt


1/2 pound mascarpone, at room temperature

3/4 cup heavy cream

1/4 cup granulated sugar

1 tsp vanilla


  1. Preheat the oven to 350 F. In a small bowl mix together the graham cracker crumbs, sugar and melted butter until wet. Pour into an ungreased 9 inch tart pan.
  2. Using the bottom of a measuring cup press the crumbs firmly into the bottom and sides of the pan. Bake for 10 minutes and set aside to cool.
  3. In a microwave safe bowl combine the chocolate, milk and butter. Heat on 30 second bursts until melted and smooth. Stir in the vanilla and salt. Set aside for an hour until cool and slightly thickened.
  4. Pour the chocolate into the tart shell and refrigerate for 4 hours or overnight to set.
  5. Before serving make the whipped cream topping. Beat the mascarpone, heavy cream and sugar until stiff peaks form. Pile high on to the tart. Serve chilled.

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