This chocolate coffee mascarpone tart features a shortbread-like sweet tart dough (pâte sucrée), a rich layer of silky chocolate mascarpone ganache, and a piped topping of just-sweet-enough coffee mascarpone. Dusted with a layer of cocoa powder, it's basically a tiramisu tart without eggs or Marsala wine.
What makes this tart so special
- All the flavor, none of the fuss: It delivers the classic tiramisu flavor profile of coffee and chocolate, but without the raw eggs or alcohol.
- A study in texture: Enjoy the contrast of a buttery shortbread crust, a dense chocolate layer, and a light, airy coffee mascarpone topping.
- Impressive & make-ahead friendly: It looks stunning but is designed to be made in stages, making it perfect for stress free entertaining.
Recipe Update! I've refined this tart to make it even more delicious and foolproof. Here are the key improvements:
- Softer consistency - The chocolate mascarpone base is now slightly softer and melts in your mouth while keeping its bold flavor.
- Increased quantity - Scaled up chocolate base ingredients to fill the tart shell perfectly and use the full tub of mascarpone (no annoying leftovers!)
- Better topping: The espresso mascarpone cream has a richer, more balanced taste with the addition of vanilla extract and salt.
- Improved technique: A simple espresso slurry and reordered steps guarantee a silky smooth finish.
- New photos: You'll find brand new, step-by-step photos to guide you!
This is one of my favorite recipes to date. There's the buttery crumb of the pâte sucrée, the dense creamy chocolate layer, the airy whipped coffee mascarpone, and the powdery layer of cocoa on top.
I bake so often that I usually end up sharing the majority with friends, family, and neighbors. However, after I finished photographing this tart, I carefully wrapped it up and hid it in the back of the fridge. There was no way I was giving it up.
For an entire week, I'd sneak a slice when no one was looking-not from shame, but simply so I wouldn't have to share. The kids discovered it once, but I shooed them away using the coffee content as a convenient excuse.
So fair warning: this impressive tart is wonderful for a festive dinner, but you'll be bereft when it's gone.
For a similar flavor profile in cookie form, try my chocolate coffee mascarpone sandwich cookies!
Ingredients
The ingredients you'll need for both the chocolate mascarpone ganache and coffee mascarpone layers of this tart are straightforward. The magic is in combining these few items to create elegant textures and flavors.
* See recipe card for a detailed list of ingredients and quantities.
Pate sucree - Use a storebought tart crust for ease, or follow my easy recipe for a blind baked pâte sucrée (sweet tart dough).
Mascarpone cheese is a soft, rich Italian cream cheese with a very high percentage of butterfat. Some mascarpone brands are more dense than others. Directly before using, give it a stir to loosen it and make it silky smooth, just like you would with Greek yogurt.
Dark chocolate - I use 72% dark chocolate in this recipe. I recommend using chocolate with 60-75% cocoa for best results. Using semisweet or milk chocolate can alter the ganache consistency.
Espresso powder - I use King Arthur Baking espresso powder for its high quality and robust flavor. I've also used Megdalia d'Oro and DeLallo brands with good results.
Kosher salt - All of my recipes use Diamond Crystal Kosher salt.
Instructions
Add chopped chocolate, sugar, vanilla and salt to a medium heatproof bowl.
Mix all ingredients well to combine.
Heat cream until steaming. Pour over chocolate mixture.
Mix slowly while chocolate melts.
Ganache should be smooth and lump-free.
Add loosened mascarpone.
Whisk until mascarpone is fully incorporated into ganache.
Pour ganache into cooled tart shell.
Smooth filling with an offset spatula and place in refrigerator to set.
In a small bowl, mix together the espresso powder and vanilla extract to make a slurry.
In a medium bowl, add cream, espresso slurry, sugar and salt. Whisk until slurry is incorporated and mixture is uniformly colored.
Add mascarpone to a large mixing bowl and whisk on low for about 10 seconds to loosen mascarpone.
Add the heavy cream mixture in three or four additions, mixing on low speed until just combined, scraping the bowl well between additions.
Increase speed to medium and whisk just until peaks begin to hold their shape.
The coffee mascarpone should be light and airy, but stiff enough to maintain its shape and be piped.
Transfer coffee mascarpone cream to a large piping bag fitted with a round piping tip.
Use a toothpick and ruler to mark guidelines on the ganache surface about every inch (2.5cm). Hold the piping bag vertical and pipe circles of coffee mascarpone cream in rows.
Each piped circle should be about 1 inch tall and wide (2.5cm). Generously cover entire surface of ganache with coffee mascarpone cream.
Shortly before serving, generously dust tart with cocoa powder, remove from tart pan and transfer to a serving platter.
Make-ahead instructions
This is a multi-step recipe, but it's perfect for breaking up over several days.
- Weeks ahead: Make the pâte sucrée dough. Roll it out, place it in the tart pan, wrap well, and freeze it unbaked.
- Up to 2 days ahead: Blind-bake the tart shell. Let it cool completely, then wrap well in plastic wrap (carefully) and store at room temperature.
- 1 Day ahead: Fill the baked tart shell with the chocolate mascarpone filling. Wrap and refrigerate.
- Day of: Add the piped coffee mascarpone topping anytime during the day. Keep refrigerated, but do not cover.
- An hour before: Remove tart from refrigerator 30-60 minutes before serving for best flavor and texture. Dust with cocoa powder shortly before serving, then transfer tart to a serving platter.
PÂTE SUCRÉE
See my easy pâte sucrée recipe for step by step photos and detailed instructions for making this sweet tart dough. No pie weights required!
Equipment
Tart pan - For my tart recipes, I use this nonstick carbon steel tart pan with a removable base.
Piping bags and tip - To pipe the coffee tart topping, use a 16 inch piping bag fitted with a large round metal piping tip (Wilton 1A).
Frequently asked questions
I strongly recommend using instant espresso powder. It has a much deeper, more concentrated coffee flavor than instant coffee. Using instant coffee will result in a filling that tastes noticeably weaker and less bold.
Using chilled mascarpone is crucial. Mascarpone is a very delicate cheese that can easily break down and become grainy if it gets too warm. Keeping it cold helps it whip up perfectly and hold its shape without separating.
Yes. This recipe works perfectly in a 5 x 14 inch (70 sq in) rectangular pan, which has a nearly identical surface area to the 9.5-inch round pan. You can use the recipe as written with no modifications.
To make this tart in an 11-inch round pan, you will need to scale both the crust and the filling. For best results, measure all ingredients by weight using a digital scale.
For the Pâte Sucrée: Make the 1.5x recipe. Please refer to my pâte sucrée recipe. The FAQ in that post contains the scaled ingredient list and a critical note on the longer baking time.
For the Filling: Scale the chocolate mascarpone filling and coffee mascarpone topping by 1.5x. See the scaled amounts below.
CHOCOLATE MACARPONE FILLING (1.5x)
297 grams dark chocolate (1 ½ cups + 2 Tbsp, 10.5 oz)
100 grams granulated sugar (½ cup)
22.5 mL vanilla extract (1½ Tbsp)
¾ teaspoon + a pinch kosher salt
160 mL heavy cream (⅔ cup, 5.5 oz)
340 grams mascarpone cheese (1½ cups, 12 oz)
COFFEE MASCARPONE TOPPING (1.5x)
360 mL heavy cream (1 ½ cups, 12 oz)
1 Tablespoon + 1 ½ teaspoons espresso powder
75 grams granulated sugar (⅓ cup + 1 Tbsp)
340 grams mascarpone cheese (1 ½ cups, 12 oz)
7.5 mL vanilla extract (1 ½ tsp)
A generous pinch of salt
cocoa powder (Dutch or natural) for dusting
To make this tart in an 8-inch round pan, you will use the full crust recipe and a scaled filling. For best results, measure all ingredients by weight using a digital scale.
For the Pâte Sucrée: Make the 1x recipe as written in my pâte sucrée recipe.
For the Filling: Scale the chocolate mascarpone filling and coffee mascarpone topping by 0.75x. See the scaled amounts below.
CHOCOLATE MASCARPONE FILLING (0.75x)
149 grams dark chocolate (¾ cup + ⅛ cup, 5.25 oz)
50 grams granulated sugar (¼ cup)
10 mL vanilla extract (2 tsp)
Scant ½ teaspoon kosher salt
80 mL heavy cream (⅓ cup)
170 grams mascarpone cheese (¾ cup, 6 oz)
COFFEE MASCARPONE TOPPING (0.75x)
180 mL heavy cream (¾ cup)
2 ¼ teaspoons espresso powder
38 grams granulated sugar (3 tbsp)
170 grams mascarpone cheese (¾ cup, 6 oz)
3.75 mL vanilla extract (¾ tsp)
A pinch of salt
cocoa powder (Dutch or natural) for dusting
This recipe is designed to use a sweet pâte sucrée crust, which provides a buttery, shortbread-like base that echoes the ladyfinger cookies in a classic tiramisu.
If you'd like to convert this into a more decadent, chocolate focused dessert, you can swap in my chocolate pâte sucrée recipe.
Love this recipe? Please leave a comment and star rating. ★★★★★ Your feedback, suggestions, and adaptations are very helpful to other bakers!
📖 Recipe
Chocolate Coffee Mascarpone Tart
INGREDIENTS
PÂTE SUCRÉE
- 1 recipe pâte sucrée, 9.5 inch (24cm) blind baked (follow link for recipe)
CHOCOLATE MASCARPONE FILLING
- 226 grams mascarpone cheese, chilled from refrigerator; stirred to loosen
- 198 grams dark chocolate, 72%, finely chopped
- 106 mL heavy cream
- 67 grams granulated sugar
- 15 mL vanilla extract
- ½ teaspoon + 1 pinch kosher salt, Diamond Crystal
COFFEE MASCARPONE TOPPING
- 240 mL heavy cream
- 226 grams mascarpone cheese, chilled from refrigerator
- 50 grams granulated sugar
- 1 Tablespoon espresso powder
- 5 mL vanilla extract
- 1 pinch kosher salt, Diamond Crystal
- cocoa powder, for dusting top (Dutch-process or natural)
INSTRUCTIONS
PÂTE SUCRÉE
- Prepare pâte sucrée recipe for a 9.5 inch tart pan. Use longer baking time to fully blind bake the sweet tart dough.1 recipe pâte sucrée
CHOCOLATE MASCARPONE FILLING
- Add chopped chocolate, sugar, vanilla and salt to a medium heatproof bowl. Mix well to combine.198 grams dark chocolate, 72%, 67 grams granulated sugar, 15 mL vanilla extract, ½ teaspoon + 1 pinch kosher salt
- Heat heavy cream in microwave safe container in 30 second intervals until steaming. Do not boil.106 mL heavy cream
- Pour cream over chocolate mixture and slowly whisk until all ingredients are blended and no lumps of chocolate remain.
- Add chilled, loosened mascarpone and whisk until completely combined.226 grams mascarpone cheese
- Pour chocolate filling into tart shell, smooth flat with an offset spatula, and place in refrigerator to set.*It's easiest to move the filled tart in and out of the refrigerator in the metal tart pan. This will provide support and protect the tart shell.
COFFEE MASCARPONE TOPPING
- In a small bowl, combine the espresso powder and vanilla extract. Whisk until the powder is fully dissolved and you have a smooth slurry.1 Tablespoon espresso powder, 5 mL vanilla extract
- In a medium bowl, combine heavy cream, sugar, espresso slurry and salt. Whisk until the slurry is incorporated and the mixture is uniform in color.240 mL heavy cream, 50 grams granulated sugar, 1 pinch kosher salt
- To the bowl of a stand mixer fitted with the whisk attachment, add mascarpone. Mix on low speed for about 10 seconds to loosen mascarpone.226 grams mascarpone cheese
- Add the espresso cream mixture in three or four additions, mixing on low speed until just combined, scraping the bowl well between additions. Scrape bowl well. Whisk on medium speed just until peaks begin to hold their shape.* Caution - Whisk too much and the mascarpone can curdle and turn grainy.
- Transfer mascarpone mixture to a 16 inch piping bag fitted with a large round tip (I use a Wilton 1A tip).
- Remove tart from fridge and use a toothpick and ruler to gently mark guidelines about every inch along the chocolate filling.
- Using lines as reference, pipe rows of quarter-sized circles of coffee mascarpone. Continue until chocolate filling is completely covered with coffee mascarpone.Hold the bag vertical as you pipe. The circles should be at least as tall as they are wide. Be generous, you won't run out of coffee mascarpone!
- Shortly before serving, dust the top with cocoa: place cocoa powder into a fine sieve or sifter. Very lightly tap the sieve while moving it over the tart.Adjust cocoa amount to your liking. I put a generous amount on top, completely covering the coffee mascarpone filling, and thought it made a good contrast to the sweeter elements.cocoa powder
- Remove tart from metal pan and place onto a serving platter. For the best experience, let the tart sit at room temperature for 30-60 minutes before serving. This allows the ganache to soften and the full, complex flavors of the mascarpone to emerge.
EQUIPMENT
- round tart pan 9.5 inch (24 cm)
NOTES
- 120 grams (1 cup) all purpose flour
- 113 grams (½ cup, 8 Tablespoons) unsalted butter
- 50 grams (¼ cup) granulated sugar
- 1 large egg, separated
- ½ teaspoon Kosher salt
Laura says
I look forward to making this delicious looking tart. Before I do, I would like to know what type of cocoa powder do you use regular or Dutch processed? Do you have a favorite brand? Thanks in advance!
Kathleen Culver says
Hi Laura,
Thanks!
You can use either regular (natural) or Dutch process here.
Natural cocoa is often a bit warmer red or orange in color and more acidic/fruity in flavor.
Dutch process is often much darker and more robustly chocolate flavored with less acidity.
Use whichever you have on hand, or whichever you prefer!
Kathleen
Zoe says
Hi I was looking to make this recipe in tartlet pans I was wondering how to adjust the baking time? I believe they are 5 inch pans so I'm assuming around half the time will be needed! Thank you so much for your help
Kathleen Culver says
Hi Zoe,
If you look at the details of my pate sucree recipe, I've got baking times for various sizes of tart pans, including 4 inch mini pans.
https://www.theflouredtable.com/pate-sucree/
Thanks,
Kathleen
Katie says
hello! I'm going to attempt to make this tomorrow, but I was wondering if I didn't want the top being to be covered in espresso, would it be possible to incorporate the espresso powder into the filling instead? I am envisioning a design similar to yours but with little white snowmen...
Kathleen Culver says
Hi Katie,
I'm sorry I missed this!
To clarify, the top is sprinkled with cocoa powder, not espresso powder.
You could definitely incorporate the espresso powder into the bottom layer of chocolate mascarpone if you're looking to make the top piping a brighter white.
You'd then omit the sprinkled cocoa powder.
If you're going for a snowy look, you could add a bit of powdered sugar, although very lightly as it will add additional sweetness that's not really needed.
Hope it turned out great!
Kathleen
Mimi says
Great recipe my family deemed it the favourite dessert
Toni McCormick says
I have an 8 inch & 11 inch tart pan--which is preferable?
Kathleen Culver says
Hi Toni,
My tart pan is a 9.5 inch pan, so it's right in between those two!
I'd recommend using the 8 inch since your filling might be much too thin otherwise, and you might not have enough dough to fully cover the larger pan.
If you can't access a 9.5 inch pan, you may have to leave a bit of the filling out to ensure it doesn't get too full.
You may also need to increase the baking time by a few minutes.
Keep an eye on the crust and cover it with foil or a pie crust protector if it starts to get dark before it's done!
Thanks,
Kathleen
Toni McCormick says
This is my top favorite recipe on your site. However, hailing from New Orleans I'm looking for a LEMON version of this tart for crawfish boils & summer meals. What's the best approach to do this?
Kathleen Culver says
Hi Toni,
Thanks so much for your interest!
I've put this on my list of recipe ideas to develop.
It's a fabulous idea.
Kathleen
Giel says
Slightly confusing, but: you say to add the espresso powder both to the bowl and keep it aside to mix with water in step 1 of the coffee mascarpone topping.
Kathleen Culver says
Hi Giel,
Thank you for catching that!
It's best to mix with water so that the espresso granules fully dissolve first.
I've edited the recipe to make it more clear.
Much appreciated,
Kathleen
Leslie Jackson says
The only tart pan I have right now is a 5x14" rectangle. Can I use this size and reduce the filling and bake time slightly?
Kathleen Culver says
Hi Leslie,
I'm sorry for my delay in responding!
This recipe as written is for a 9 inch tart pan, which is 64 inches in area.
Your tart pan is 70 inches in area, so you should be able to use the recipe as written without any issues.
I wouldn't change the bake time or filling.
Please let me know if you give it a try.
Thanks,
Kathleen
Sydney says
Made this for my birthday and it was delicious! I had trouble rolling out the crust part, it was either sticking to the counter or coming off on my rolling pin so I used the smooshing into the tart pan after letting it sit in the refrigerator for a bit to firm up. The only issue was that it was pretty thin on the bottom so I lost some crust when cutting into it. But I am wondering how long it should be good for in the fridge?
Thanks for a delicious recipe 🙂
Kathleen Culver says
Hi Sydney,
Belated happy birthday wishes!
It should last a good 4-5 days in the fridge (although it never lasts that long at our house...)
If you're OK with the leftovers being a bit less presentable, just cover it with some plastic wrap to keep the mascarpone from drying out too much.
Do you use parchment paper?
My favorite way to roll out dough is between two sheets of parchment.
No sticking at all as it doesn't touch the counter OR rolling pin directly.
Just roll to your desired thickness, pop in the fridge for a bit to cool, then peel back both parchment layers to loosen them before flipping it into the tart pan.
Thanks for baking this tart!
Kathleen
Ali McIntosh says
I've made this a few times and it's always tasty! People are impressed by the appearance from the piping, but it's so simple to do- I've even made it during a lockdown with a 3yr old and 6 month old, because it's easy to break it up into steps during naps. I'm considering trying it as small tarts (like butter tart sized) to make it easier for group settings where you might not have access to a knife/plates.
Kathleen Culver says
Ali,
Thank you so much for your comments!
I'm so glad that you've enjoyed making this recipe - I love it too.
With two young kids of my own, I know and appreciate the need to do things in smaller steps!
I'd like to try it as smaller tarts as well - if you do, please let me know how they turn out.
Kathleen
andrea says
Hello, I just tried to make the topping and it looked fluffy and amazing until I added the espresso powder mix. It instantly curdled then broke. Any suggestions of what I might be doing wrong. The taste is fantastic!
Kathleen Culver says
Hi Andrea,
I'm sorry that happened! It's so frustrating when recipes don't go as planned.
Mascarpone is prone to overmixing - was it already well whipped when you added the espresso powder mix?
I generally add the espresso powder liquid before I've started beating it at all.
Sometimes you can salvage it by gently hand whisking in a little cream.
If you're up for trying it again, please let me know if you keep encountering difficulties - I'm happy to troubleshoot or review the recipe with you.
Thanks so much,
Kathleen
Chelsie says
Help! I forgot to put the vanilla in the chocolate layer and it's already set. Could I add it to the piped coffee layer (doing that tomorrow)? Or should I just leave it be?
Kathleen Culver says
Hi Chelsie,
I hope I'm still in time to respond!
Don't worry about trying to incorporate the vanilla anywhere else - it will be just fine without it.
Hope you enjoy the tart! It's one of my favorites.
Kathleen
Nanette says
how long in advance can the coffee mascopne filling be mad in advance. for example if i wanted to make it in the morning and eat it at night, is that fine?
Kathleen Culver says
Hi Nanette,
Yes, making it that morning is absolutely fine. The reason for making it the same day is simply because once it's piped, it's hard to keep airtight in the fridge and can begin to dry out a bit if made too far in advance (such as a day or two). If you have a cake carrier or other airtight container that would fit the tart pan, you could probably make it the day before. I do like to dust the cocoa powder shortly before serving for the same reason.
Kathleen
Netty says
can i make this days before and store it in the fridge?
Kathleen Culver says
Hello,
There are helpful notes on making this in advance in the recipe post.
You can definitely make the tart shell and chocolate ganache layer in advance. I would recommend storing them well wrapped in the freezer.
I don't recommend making the coffee mascarpone cream in advance as it will begin to dry out if left exposed. It's hard to wrap without damaging the piping.
Kathleen
netty says
thank you so much
Alessandra McIntosh says
Third time making this tart and I'm so excited to eat it- my friends had to cancel their wedding reception due to covid, so they're going ahead with their micro ceremony then coming over here to hang out with mcdonalds, and I felt we needed something a bit special to celebrate with. The shell is cooling right now, but I've had no issues with this recipe in the past- everyone raves about it!
The Floured Table says
What a wonderful story, Alessandra - I LOVE this!
Thanks so much for sharing.
I hope that you all have a wonderful time celebrating together, and how lovely of you to help make their day even more special.
Give my best to them!
Kathleen
Puneet says
This tart was amazing! I made it a few times and I am obsessed! Everyone that tried it also raved! Thank you so much for a fantastic recipe!
I have a question about the shell.. mine always breaks when i’m rolling it out! I follow the recipe to a T, i refrigerate as well so it stays cold but I feel that it gets too soft. I end up having to mold pieces of the pastry into the shell.. it works, but I’m just wondering if i’m missing something.
The Floured Table says
Hi Puneet,
Thanks so much for your kind words! I'm so glad that you enjoyed the tart.
Pate sucree dough can be pretty fragile. I often roll mine out on a piece of parchment paper so that I can handle it minimally.
Even if it cracks, you should be able to puzzle it together in the tart pan. Many pate sucree recipes use a "press in" method where the dough is simply dumped into the tart pan and pressed into form. As long as you don't leave gaps, it should be fine when baked, plus the filling will hide any areas that aren't smooth.
I will retest the recipe again myself soon to make sure I'm not missing anything.
Thanks so much for your feedback.
Kathleen
Puneet says
Thanks for the response Kathleen! I plan on making it this weekend and will try between parchment paper!
Ann.k says
Hi...just in the middle of making this dough and I completely messed up already. I used an entire egg and not just the yolk. I've had to add more flour to make it somewhat hard because it's wayy too soft. Have I completely destroyed the dough? It's resting in the fridge now. Can I use a full egg for the dough or thats not how it should be and I should throw it out?
Thank you!
The Floured Table says
Hi Anu,
That's OK! Pate sucree dough can be made with a whole egg or just the yolk. Since this recipe only uses the egg yolk, you're right that you might need to add a bit more flour to balance out the ratio. I'm not sure how much you added, so I can't really say how it will turn out. I'd give it a try and see how it bakes up. Since you won't add the remaining ingredients until after the tart shell is baked, you won't risk the whole recipe.
Kathleen
Ann.k says
Well...it didn't turn out. The shell just completely cracked and broke...think it was too soft and then it shrunk second time around in oven cracking it up even more to the point that I couldn't even put anything in it. Soooo....I shall try this again..lol and I'll let u know how it turns out. Thanks!
Ann.k says
Welll....it turned out great!! I am sooooo impressed at how it looks and tastes. I think it's the best thing I've made so far! Thank you thank you thank you!!! 😊
The Floured Table says
Thanks so much, Anu! I'm glad you kept at it. Handling the dough minimally helps to keep the gluten from forming, which can lead to a shrunken crust. Making sure the tart shell is very well chilled before baking, and that your oven is fully preheated, are other good steps to help ensure success. I'm really happy you enjoyed it!
April says
This tart was absolutely amazing! Don't be intimidated by the piping - I confess that I skipped that step and just slathered on the mascarpone whipped cream (less impressive presentation but tasted just as delicious!) We have an espresso maker so I used a cooled espresso shot instead of the powder, and it worked out great. I'll definitely be making this again - thanks for the fantastic recipe!
The Floured Table says
Hi April,
Thanks so much for trying the tart, and taking the time to share your input! I think it's great to adjust it to meet your needs. We don't always feel like intricate piping!
I'm so glad you enjoyed it.
Kathleen
Alia Rose says
Kathleen! Made this for Valentine's day. Oh my goodness. It was amazing! Probably the best dessert I've made / have eaten.
Thanks so much for sharing this recipe!
The Floured Table says
Alia,
Thank you SO much for making my chocolate coffee mascarpone tart, and for taking the time to stop by and leave a comment.
I'm thrilled that you enjoyed it - I really love it too.
I'm glad it had a special place at your Valentine's Day table.
Kathleen
Karin says
What can I use instead of expresso powder?
The Floured Table says
Hi Karin,
If you want to try this and don't have espresso powder on hand, you could try instant coffee granules. It won't be as concentrated but will still give you good coffee flavor.
Thanks!
Kathleen
Madeleine says
Hi there! Is there any chance this recipe would work for an 11 inch pan?
The Floured Table says
Hi Madeleine,
The ingredients listed are for a 9 inch pan. I'm afraid increasing the pan size to 11 inches without adjusting recipe would not work out - you're changing the surface area from 64 inches (9" pan) to 95 inches (11" pan). You'd need to convert the recipe by multiplying all the ingredients by 1.5 in order for it to be similar.
Kathleen
Tasha says
Turned out excellent! My husband and I couldn’t stop eating it! Made a second one to bring in to work for my coworkers to enjoy 🙂
The Floured Table says
Tasha,
Thanks for sharing your comments, and for baking my recipe!
The chocolate coffee mascarpone tart is one of my favorites - I hid it in the back of the fridge to keep most of it to myself!
Best,
Kathleen
Emily Kelly says
Hi Kathleen! I am going to make this tart for Thanksgiving. How far in advance do you think I could make it? Would it be okay to make it the day before? Thanks!
The Floured Table says
Hi Emily!
You can make the dough for the tart shell now and just freeze it unbaked. It will hold for weeks well wrapped in the freezer. I'd bake it the day before and fill with the ganache filling (then keep refrigerated). My preference is to add the coffee mascarpone layer and cocoa powder the day of eating as it's really best kept uncovered after piping so that the top doesn't get squished. You risk having that layer dry out somewhat and absorb odors in the fridge if you make it in advance and keep it uncovered...The piping and cocoa dusting are the fastest steps, so maybe you could do them Thanksgiving morning? Thanks so much for using my recipe!
Kathleen
Aubrey says
hi Kathleen,
For the mascarpone, do you leave it out to get it to room temperature or just use it cold? thank you!
Kathleen Culver says
Hi Aubrey,
It's actually best to add the mascarpone when it is cold from the fridge.
It is much less likely to curdle and split this way.
I'll be sure to update the recipe to show that!
Thanks so much,
Kathleen
Leah says
Nice flavor and components. However, I had to add more flour to the crust-( and should have added even more), and modified the ganache to adding hot cream to chocolate, leaving it for five minutes, then whisking it until smooth and then whisked into rest of ingredients. Was my first time using mascarpone- it was nice to expand my repertoire. Thanks for posting this recipe- it challenged and expanded my baking chops.
The Floured Table says
Hi Leah,
Thanks so much for the feedback! I wonder why you needed more flour - I've made the crust many times with those proportions. Did you use an entire egg rather than just the yolk? It is definitely a softer dough that needs refrigeration prior to shaping. I'm so happy you gave it a try. Thank you!
Kathleen
pricillya says
a true hit! will definitely be making this again!
The Floured Table says
Thanks so much, Pricillya!
I'm so glad that you enjoyed it - it's one of my favorites.
Kathleen