It was my turn to cook dinner last night and since we did not have a dessert on Sunday like we normally do I decided why not have one on Tuesday night. My plan was to make the Strawberry Mascarpone tart that I have made in the past but when I was looking at the recipe leaflet that came with the Mascarpone, the Chocolate Dessert was calling me. I quickly looked in the pantry to see what chocolate we had and sure enough we had a block of Cadbury Dark Cooking Chocolate. phew.
One thing I dislike about making dinner is that there is never any natural light around to take photos of what I make 🙁 and without photos I am reluctant to blog about what I made. I guess I should practice more with my flash and my DIY light tent which is what I use to take most of my food photos with during the day. Dinner last night was tagliatelle served on a bed of roast sweet potatoes slices seasoned with basil and topped with sautÃ©ed leeks, mushrooms and spinach topped with a rasher of double cooked bacon. It was rather nice 😀
Chocolate Mascarpone Tart
This filling recipe comes from the leaflet inside Wattle Valley Mascarpone. This makes plenty of chocolate cream. To fill one 8″ pie crust you only need probably between 1/3 to 1/2 of what the recipe makes.
250g whipped cream
2 egg whites, whipped.
Melt the chocolate and stir in the remaining ingredients. I whipped it after this to add some more air to the mixture and that worked out quite well. Fill a tart shell with the filling and transfer to the fridge to chill for an hour or so. If you don’t want use it to fill a tart you could fill small ramekins with the mixture and chill them.
Serve with whipped cream and strawberries or whatever berry takes your fancy.
Variation idea, I was just thinking that this could be quite nice with small chocolate chips or or perhaps coffee mixed through the filling.