Ever since Steph fom Raspberri Cupcakes posted this a couple of weeks ago I have been (a). Kicking myself for not thinking of it first, and (b). Dying to make my own mini versions. Obviously my cries were loud enough for Sophie from the Sticky and Sweet to hear and she chose Cookies as August's theme for the Sweet Adventures Bloghop. Hoorah!
This is basically a *giant* cookie with a mascarpone topping. Who is going to argue with that?
Chocolate Marscapone Tart with Choc Chip Cookie Crust
Choc Chip Cookie Crust (adapted from here)
- 1 1/4 cups Plain Flour
- 1/2 tsp Baking Soda
- 1 tsp Cornflour
- 1/2 tsp Salt
- 1/2 cup Brown Sugar
- 1/4 cup Sugar
- 1/3 cup Butter, melted
- 1 Egg
- 1 tsp Vanilla Paste (or essence)
- 100g Milk Chocolate, chopped into chunks
- 100g Mascarpone
- 50g Milk Chocolate
Whisk (by hand, not electric mixer) together sugars and butter until the sugar has mostly dissolved then add egg and vanilla and whisk for another couple of minutes. Sift in the dry ingredients (flour, baking soda, cornflour, salt) and mix until combined. Stir through chocolate then refrigerate for a couple of hours at least. Overnight is best.
When you are ready to bake your cookie crusts, take dough out of the fridge and divide into 4 parts. Preheat oven to 180 degrees C then grease and flour mini pastry tins and put aside. Loosen up the dough by giving it a quick knead then roll out to about 5mm thickness (don't worry too much if it breaks up). Push dough into the tin and around all sides so that there are no cracks. Bake for about 10-15 mins until golden then leave in the tin to cool for another 10 mins before transferring to a wire rack.
To make mascarpone topping, melt chocolate in a bain marie until smooth then cool slightly. Add cheese in two parts whisking quickly until incorporated. Spread over top of the cookie crust and garnish with shaved chocolate.
Yield: 4 Mini Tarts
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