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Chocolate mascarpone tart

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Chocolate mascarpone tart


200g plain flour

40g cocoa powder

1 pinch of salt

80g caster sugar

150g cold butter

2 tbsp. water

400g dark chocolate

200ml Langage Farm double cream

100g butter

200g mascarpone cheese


Combine flour, sugar, cocoa powder and pinch of salt in a bowl.  Using your finger tips add butter (cubed) and combine with the dry ingredients.  Add water and mix until dough comes together.  Cool the dough in the fridge for 2 hours.  Roll out the dough and place onto a greased flan tin.  Place greaseproof paper on top and cover in baking beads.  Cook in the fridge for an hour.  Blind bake the pastry for 25-30 mins at 180ºC.  Cool totally on a wire rack.

Bring Langage Farm double cream to boil, then turn off the heat.  Add chocolate and butter and rest for 5 mins.  Then stir thoroughly until all the chocolate has melted.  Slowly add the mascarpone cheese and stir until fully combined.  Pour mixture over the cooled pastry and chill overnight.  Decorate with raspberries and a dusting of icing sugar.


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