This is the season to create reasons to celebrate. In my case, that means an excuse to make dessert. A balmy evening? Needs a cobbler. Olympics on TV? Well, surely that calls for ice cream. A weekend away? Spicy cookies to tuck in our backpacks. A parent visiting? Oh, I must make a Raspberry Chocolate Mascarpone Tart, of course.
I make this tart every summer. It is on the yearly rotation list because it is fairly easy and the results are stunning. The sturdy oatmeal crust provides a toasty base for a rich chocolate ganache, topped by a cushion of sweet and creamy mascarpone cream, then piled high with raspberries.
This is a great dessert to serve guests, plus I think it would travel across town well if you need a dessert for a dinner party. Just bring the berries in a separate container and put them on at the last minute.
For the crust:
1/2 cup rolled oats
1 cup white whole wheat flour
1/2 cup dark brown sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
For the ganache:
1/2 cup heavy cream
1/2 cup dark chocolate, chopped
For the mascarpone cream:
1/2 cup heavy cream
2 teaspoons vanilla
1/4 cup sugar
1 cup mascarpone cheese, room temperature
1/4 cup grated dark chocolate
1 pint raspberries
Preheat the oven to 350°. Spread the oats on a rimmed baking sheet and bake until they’re lightly browned and smell toasty, about 5 minutes. Pulse the toasted oats in a food processor until broken into crumb-size pieces.
Add the flour, brown sugar, and salt to the oats and pulse to combine. Add the butter and pulse until the mixture breaks up and then clumps up again. Dump the crust mixture into a 9″ or 10″ tart pan with removable bottom and press it firmly and evenly across the bottom and up the sides of the pan. Bake for 22-28 minutes, until beginning to turn golden brown. Remove from the oven and let the crust cool on a wire rack (in the pan).
For the ganache, heat the heavy cream just to a boil in a small saucepan. Pour the cream over the chopped chocolate in a medium bowl and leave it for 1 minute, then stir to combine it well. Spread the ganache across the bottom of the cooling crust and let the whole thing cool completely, then refrigerate it until needed.
For the mascarpone cream, beat the heavy cream and vanilla with a mixer on high speed until soft peaks form. Add the sugar and continue to beat until it holds stiff peaks. Fold in the mascarpone, then stir in the grated chocolate. Spread the mascarpone cream over the ganache on the cooled crust. Refrigerate until serving.
To serve, pile the raspberries atop the mascarpone layer (I like to let them fall somewhat haphazardly, piled higher in the center). Refrigerate any leftovers.