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Caramel Chocolate Mascarpone Tart




Source of Recipe


Tim Schafer


Recipe Introduction


Mr. Schafer writes, "At the restaurant, my staff calls this dessert "Shameless". When you taste this combination chocolate, caramel and mascarpone cheese in a flaky crust, you'll know why!!".


Recipe Link: http://www.brewchef.com

List of Ingredients




Ingredients for the Tart Shell:
2 Cups All Purpose Flour
1/4 Cup Sugar
Pinch Salt
1/2 lb. Unsalted Butter, diced
1 oz. Cold Water, (approx.)

Ingredients for the Ganache Layer:
8 oz. Semi-Sweet Chocolate, chopped
3 oz. Unsalted Butter, diced
6 oz. Heavy Cream, hot

Ingredients for the Mascarpone Layer:
16 oz. Mascarpone Cheese, room temperature
4 T. Confectioner's Sugar
1 tsp. Pure Vanilla extract

Ingredients for the Caramel Layer:
1/2 Cup Sugar
1/2 Cup Heavy Cream, hot


Recipe



To Prepare Tart Shell:
In a food processor, place the flour, sugar, salt and 2 or 3 pieces of the cold diced butter. Put the top on the machine and push the pulse button 3 to 4 times.

Continue to add the butter until a dough forms. If the dough is crumbly and dry, add a little cold water, 1 tsp. at a time, to smooth it out. DO NOT Over Blend.

Remove the dough, wrap it in plastic and place it in the refrigerator to rest for 20 minutes.

After the dough is set, remove it from the refrigerator, unwrap it and place it on a lightly floured surface. Roll out the dough to 1/8" thick. Lightly butter a 12" tart pan, carefully lift and place the dough over the tart pan and press it in. Cut off any excess dough, if there are any holes, use the excess to patch.

Lay a piece of parchment paper over the tart shell and fill it with dry beans to the top. gently press the beans down. Place the tart shell in a preheated 375º oven for 45 minutes.

Remove the shell from the oven and let it rest at room temperature. When cool, remove the beans. If the shell appears to be slightly under done, place it back in the oven for 4 -5 more minutes.

For the Ganache Layer:
Over a double boiler, melt the chocolate with the butter. Whisk the hot cream into the chocolate mixture. When fully incorporated, pour the mixture into the tart shell and place it in the refrigerator to set until firm, approx. 20 to 30 minutes.

For the Mascarpone Layer:
In an mixing bowl, soften the mascarpone cheese with a rubber spatula, incorporating the sugar and vanilla until smooth.

Spread the mixture on the top of the chocolate ganache layer and return the tart to the refrigerator to set until firm, approx. 15 minutes.

For the Caramel Layer:
In a heavy bottom 2 qt. sauce pan, melt the sugar until golden brown and caramelized.

Carefully whisk in the hot cream. Cook for 5 minutes over medium heat. Remove from the heat and let the caramel cool for about 3 minutes.

Pour it over the mascarpone layer, once again return it to the refrigerator to set for 45 minutes. When set, slice the tart with a hot, sharp knife.

Serve the tart with fresh whipped cream