How to Make Double Chocolate Tart - A Step-by-Step Guide

If you're a chocolate lover, then this recipe is for you! Indulge in the rich, decadent flavors of this Double Chocolate Tart that will satisfy even the most intense chocolate cravings. With a buttery chocolate crust and a luscious chocolate ganache filling, this dessert is sure to impress at any special occasion or simply to satisfy your sweet tooth.

What makes this Double Chocolate Tart so irresistible is the combination of both milk chocolate and dark chocolate. The milk chocolate ...

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Ingredients

  • 1 ⅓ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup white sugar
  • ¼ teaspoon salt
  • ½ cup unsalted butter
  • 1 large egg yolk
  • 2 tablespoons ice water
  • ½ cup white chocolate
  • 1 cup mascarpone cheese
  • 1 cup cream cheese, softened
  • ½ orange, zested and juiced
  • ⅓ cup heavy whipping cream, or more as needed
  • 3 cups chopped strawberries

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 2 hrs 30 mins
  • Total Time: 3 hrs 25 mins
  • Servings: 8
  • Yield: 1 9-inch tart

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a pie tin with butter.
  • Blitz flour, cocoa powder, sugar, and salt together in a food processor. Cut butter into small pieces and add to the food processor with the flour mixture. Pulse until dough turns crumbly. Add egg yolk and 1 tablespoon ice water and mix until dough clumps up. Add remaining 1 tablespoon water if dough is too dry.
  • Pour dough onto a work surface and push together to form a ball. Pat the dough into the bottom and up the sides of the prepared tart tin to create an even surface. Place crust in the freezer for 1 hour.
  • Meanwhile, place white chocolate in a large microwave-safe bowl and heat in a microwave oven until melted, about 2 minutes. Stir until smooth and allow to cool to room temperature, about 15 minutes.
  • Add mascarpone cheese, cream cheese, orange zest, and orange juice to the bowl with the melted and cooled white chocolate. Mix until smooth. Gradually drizzle heavy cream into the mixture until the desired thickness is reached; mixture shouldn't be too runny. Refrigerate filling until needed.
  • Remove crust from freezer and bake in the preheated oven until you can smell the yummy chocolate smell, 25 to 30 minutes. Cool shell completely before filling, about 30 minutes.
  • Pour filling into the cooled pie shell, smooth, and top with chopped strawberries. Refrigerate tart for 1 to 2 hours before serving.
  • Nutrition

    550 cal.

    • Total Fat: 43g
    • Saturated Fat: 26g
    • Cholesterol: 139mg
    • Sodium: 191mg
    • Total Carbohydrate: 36g
    • Dietary Fiber: 3g
    • Total Sugars: 16g
    • Protein: 9g
    • Vitamin C: 38mg
    • Calcium: 115mg
    • Iron: 2mg
    • Potassium: 241mg