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Espresso Mascarpone Tart

Indulgent Espresso Mascarpone Tart for Coffee Lovers

This Espresso Mascarpone Tart is a creamy dessert that blends rich espresso with mascarpone cheese, ideal for coffee enthusiasts.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup All-Purpose Flour Consider using a gluten-free blend for a gluten-free option.
  • 1/4 cup Unsweetened Cocoa Powder No substitutions will replicate its unique taste.
  • 1/4 cup Powdered Sugar Granulated sugar can be used, but texture may vary.
  • 1/4 teaspoon Salt Essential for balance in sweetness.
  • 1/2 cup Unsalted Butter Margarine can be used for a dairy-free alternative.
  • 1 Large Egg Yolk Substitutions are not recommended.
  • 2-3 tablespoons Cold Water Adjust based on consistency.
For the Filling
  • 8 oz Mascarpone Cheese Cream cheese is a suitable substitute for tanginess.
  • 1 cup Heavy Cream Can be swapped with whipping cream.
  • 1/2 cup Powdered Sugar Granulated sugar is less ideal.
  • 1 cup Espresso Strong brewed coffee can be used for a milder taste.
  • 1 teaspoon Vanilla Extract Almond extract can serve as an aromatic alternative.
  • 2 tablespoons Coffee Liqueur Optional; feel free to omit.
For Garnish
  • 2 tablespoons Cocoa Powder Stick to unsweetened for best results.
  • 1/4 cup Chocolate Shavings Dark or milk chocolate based on preference.
  • 1/4 cup Coffee Beans Perfect for presentation.

Equipment

  • Mixing Bowl
  • Tart Pan
  • Electric mixer
  • plastic wrap
  • Spatula

Method
 

Prepare the Tart Crust
  1. Combine all-purpose flour, unsweetened cocoa powder, powdered sugar, and salt in a mixing bowl. Cut in chilled unsalted butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to form a dough. Wrap in plastic wrap and chill for 30 minutes.
Pre-bake Crust
  1. Preheat your oven to 350°F (175°C). Roll out the dough to fit your tart pan, pressing gently into the edges. Prick the bottom with a fork and bake for 20 minutes until firm. Let cool completely.
Make the Filling
  1. In a mixing bowl, add mascarpone cheese, heavy cream, powdered sugar, espresso, vanilla extract, and coffee liqueur. Whip on medium speed until smooth and creamy, forming soft peaks.
Assemble and Chill
  1. Pour the filling into the cooled tart crust, smoothing the top with a spatula. Cover with plastic wrap and chill for at least 2 hours.
Serve and Garnish
  1. Dust the tart with cocoa powder, sprinkle chocolate shavings, and place coffee beans on top. Slice into wedges and serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 700IUCalcium: 80mgIron: 2mg

Notes

Ensure all ingredients are cold for the best texture. Avoid overworking the dough to keep it tender and flaky.

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