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Chocolate Ganache and Mascarpone Whipped Cream Tart
A shortcrust tart filled with a silky ganache of dark and milk chocolate, topped with a light mascarpone whipped cream. Ideal for lovers of indulgent desserts, this recipe combines crunch, sweetness and elegance.
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Critical Success Points
- • Achieve a sandy shortcrust dough without over‑mixing.
- • Blind bake to prevent the base from becoming soggy.
- • Allow the ganache to cool completely before adding the whipped cream.
- • Do not overwhisk the mascarpone whipped cream to avoid it becoming grainy.
Safety Warnings
- • Handle boiling cream with care to avoid burns.
- • Use kitchen gloves when handling the hot oven.
- • Be careful with the knife when cutting the chocolate.
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