DOUBLE CHOCOLATE TART

Double Chocolate Tart image

A delicious dark and white chocolate tart, served brilliantly with strawberries. A decadent treat that I have made so many times, which is great for an indulgent night with the ladies and lots of wine! You can use any type of berries for the topping.

Provided by Ange Rayner

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 3h25m

Yield 8

Number Of Ingredients 13

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Ingredients

1 ⅓ cups all-purpose flour
¼ cup unsweetened cocoa powder
¼ cup white sugar
¼ teaspoon salt
½ cup unsalted butter
1 large egg yolk
2 tablespoons ice water
½ cup white chocolate
1 cup mascarpone cheese
1 cup cream cheese, softened
½ orange, zested and juiced
⅓ cup heavy whipping cream, or more as needed
3 cups chopped strawberries

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease a pie tin with butter.
Blitz flour, cocoa powder, sugar, and salt together in a food processor. Cut butter into small pieces and add to the food processor with the flour mixture. Pulse until dough turns crumbly. Add egg yolk and 1 tablespoon ice water and mix until dough clumps up. Add remaining 1 tablespoon water if dough is too dry.
Pour dough onto a work surface and push together to form a ball. Pat the dough into the bottom and up the sides of the prepared tart tin to create an even surface. Place crust in the freezer for 1 hour.
Meanwhile, place white chocolate in a large microwave-safe bowl and heat in a microwave oven until melted, about 2 minutes. Stir until smooth and allow to cool to room temperature, about 15 minutes.
Add mascarpone cheese, cream cheese, orange zest, and orange juice to the bowl with the melted and cooled white chocolate. Mix until smooth. Gradually drizzle heavy cream into the mixture until the desired thickness is reached; mixture shouldn't be too runny. Refrigerate filling until needed.
Remove crust from freezer and bake in the preheated oven until you can smell the yummy chocolate smell, 25 to 30 minutes. Cool shell completely before filling, about 30 minutes.
Pour filling into the cooled pie shell, smooth, and top with chopped strawberries. Refrigerate tart for 1 to 2 hours before serving.

Nutrition Facts : Calories 549.8 calories, Carbohydrate 36.2 g, Cholesterol 138.9 mg, Fat 43.1 g, Fiber 2.8 g, Protein 8.6 g, SaturatedFat 25.5 g, Sodium 191.4 mg, Sugar 16.1 g