CHOCOLATE TART WITH MASCARPONE CREAM & FRESH BERRIES

chocolate tart w mascarpone and berries2chocolate tart crust

Here is an easy dessert recipe that will impress your friends.

CRUST INGREDIENTS (makes 8 small (3 ½”) or 1 standard pie size):

  • 2 cups / 475 ml almond flour
  • 2 tablespoons cocoa powder (sifted)
  • 4 tablespoons maple syrup
  • ½ cups / 125 ml coconut oil, melted

FILLING INGREDIENTS:

  • 1 cup / 230 ml of mascarpone cheese
  • 1 cup / 230 ml of whipping cream
  • 1 teaspoon vanilla extract
  • Fresh berries such as strawberries, blackberries and blueberries

CRUST DIRECTIONS:

  1. To make the crust, preheat the oven to 350 0F / 1750C.
  2. Add all the crust ingredients together in a bowl and mix well until you get a crumbly and slightly sticky dough.
  3. Press the dough into the pie pans and use a fork to prick the bottom of the dough. Bake for 15-20 min. or until it starts to brown.
  4. Remove from oven and let cool before adding the toppings.

FILLING DIRECTIONS:

  1. Add all the filing ingredients together and whisk until thick soft peaks form. You can make this up to 4 hours ahead of time – just cover and refrigerate.
  2. Fill the tart with the filling and top with fresh berries.
  3. Serve with your coffee or favorite port wine.

chocolate tarts w mascarpone and berriesDanish version

Her er en nem dessert opskrift der vil imponere dine venner.

CHOKOLADEBUND INGREDIENSER:

(8 små tærteforme af ca. 9 cm eller 1 stor alm. tærteform)

  • 4 ¾ dl mandel mel
  • 2 spsk kakaopulver (sigtet)
  • 4 spsk ahornsirup
  • 1¼ dl smeltet kokosolie

FYLD INGREDIENSER:

  • 2 1/3 dl mascarpone (ost)
  • 2 1/3 dl piskefløde
  • 1 tsk vaniljesukker
  • friske bær såsom jordbær, brombær og blåbær

FREMGANGSMÅDE AF CHOKOLADEBUND:

  1. Forvarm ovnen til 1750.
  2. Bland chokoladebunde ingredienserne sammen i en skål og bland godt sammen, indtil du får en smuldrende og lidt klistret dej.
  3. Tryk dejen i tærteformene og bruge en gaffel til at punktere bunden af dejen. Bag i ca. 15-20 min. eller indtil det begynder at brune.
  4. Tag dem ud af ovnen og lad dem afkøle før du tilføjer fyldet.

FYLD:

  1. Pisk mascarpone, piskefløde og vanilje sukker indtil det bliver til en tyk skum. Du kan gøre forberede dette op til 4 timer før servering – Dæk skummet til og opbevar det i køleskabet.
  2. Fyld tærtebundene med skum og pynt med friske bær.
  3. Serverer desserten med din kaffe eller yndlings portvin.

chocoltae tart w mascarpone and berries1

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.

Enjoy!

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