Chocolate Mascarpone Orange Tart

So my obsession with making Tart is my latest creation:

What you need for the crust?

  • 2 cups flour
  • 2 unsalted butter sticks (1 cup or 227g)
  • 2 tablespoon coco powder
  • 1 teaspoon vanilla
  • 1 cup powdered sugar
  • 3 tablespoon rice flour or cornstarch
  • 1/4 teaspoon salt


  • Spray the tart pans with a nonstick vegetable spray and put aside
  • In a bowl using electric mixer, beat the butter and sugar together until smooth
  • Beat in the vanilla then add the flour, cornstarch and salt
  • Mix until incorporated (remember not to mix for too long, if the dough is too soft, place it in the refrigerator for 30 minutes.
  • Then take small buttery balls of shortbread dough and press them into the tart pans
  • Once  you filled all of them, put them in the freezer (about 20 minutes) 
  • Heat up the oven to 325 degree, place the tarts in the oven and when it's about half way through baking, lightly pick the bottom of each tart with a fork. 

Chocolate Mascarpone Orange filling:

  • 10 oz semisweet chocolate
  • 2 x 8 oz mascarpone, room temperature
  • 1/2 cup powdered sugar
  • 3 tablespoon Orange Liqueur
  • 3 tablespoon Orange juice
  • 1 Medium Orange zest


Melt chocolate over the boiling water

Gently mix mascarpone, sugar, liqueur, and orange juice together until blended (don't stir too much)

Fold in melted chocolate until no white streaks remain

Spread the chocolate filling into each tart

You can decorate with melted white chocolate or a slice of orange

Chill for at least 2 hours before serving

~~~Happy Baking~~~