chocolate truffle tart with mascarpone topping

 

Chocolate Truffle Tart with

Whipped Vanilla Mascarpone Topping

For the crust:

1 cup finely ground cookies (25 choc wafers, 8 whole graham crackers or 35 Nilla wafers

2 Tbsp sugar

3 Tbsp melted butter.

Combine crumbs and sugar with fork, drizzle melted butter over and mix with fork until evenly moist, press into tart pan.
Bake 350° for 10 minutes. Cool

For the filling:

12 oz bittersweet chocolate, finely chopped

1 cup whole milk

¼ cup unsalted butter, cut into 4 pieces

1 tsp vanilla extract

¼ tsp table salt

Melt the chocolate, milk and butter in microwave or double boiler. Add Vanilla and salt and then whisk until well blended and smooth. Set aside, whisking occasionally until room temperature and slightly thickened, about 1 hour. Spread filling over the crust taking care not to disturb the crust and cool completely. Cover and refrigerate until filling is set. (4 hours)

For the topping:

½ cup Mascarpone cheese, at room temperature

¾ cup heavy cream

¼ cup granulated sugar

1/2 tsp vanilla extract

Combine Mascarpone, cream, sugar and vanilla and beat on low with electric mixer until almost smooth, 30-60 seconds. Increase speed to medium high and beat until mixture is thick and holds stiff peaks, another 30-60 seconds. Don't over beat.

Spread topping over filling leaving lots of swirls and peaks and leaving a little of the chocolate showing next to the crust. Serve right away or refrigerate up to four hours.

Homemade Mascarpone 

2 cups heavy cream

1 Tbsp lemon juice

Heat cream in a heavy saucepan to 190 on a candy thermometer.  The cream should be at a simmer.  Add lemon juice and continue heating at 190 for 5 minutes. Remove from heat and allow to cool to room temperature.  Put cheese in a strainer that has been lined with cheesecloth.  Use a bowl under the strainer to collect the whey that will drain away.  Cover with plastic wrap  and allow to strain in the refrigerator.  Store covered in the refrigerator.