CHOCOLATE-MASCARPONE TART

FOR THE CRUST:
2 cups whole almonds, toasted and cooled
Scant 1/2 cup packed dark brown sugar
4 tablespoons unsalted butter, melted
FOR THE FILLING:
8 ounces mascarpone cheese, softened
1/3 cup plus 1 tablespoon sugar
1 teaspoon vanilla
2 tablespoons unsweetened cocoa powder, sifted
12 cup heavy (whipping) cream
About 1/4 ounce semisweet or milk chocolate

Preheat the oven to 350 degrees F.

TO MAKE THE CRUST:
In the bowl of a food processor, process the almonds and sugar together. Pour in the melted butter and pulse until incorporated. Press the mixture into a 9-inch fluted tart pan with a removable bottom.

Bake for about 15 minutes or until the crust has turned a slightly darker shade of brown. Remove from the oven and let cool completely.

TO MAKE THE FILLING:
In the bowl of an stand mixer, or in a large bowl using a hand mixer, beat together the cheese, sugar and vanilla until smooth.

Turn the mixer to low and add the cocoa powder. Mix until creamy, about 1 minute; set aside.

In a separate bowl, whip the cream until stiff peaks form.

Gently fold the whipped cream into the cheese mixture and stir just until the ingredients are blended. Pour into the prepared crust and, using a vegetable peeler, shave the chocolate over the top of the tart.

Freeze for at least 2 hours.

TO SERVE:
Let the tart sit at room temperature for 10 minutes and then cut.

TO STORE:
After serving, return the remaining tart to the freezer. If wrapped well, the tart will keep for up to two weeks in the freezer.

Serves 10 to 12
Adapted from source: The All American Cheese and Wine Book, by Laura Werlin

Category:  Desserts, Pies and Tarts
Msg Link:  http://www.recipelink.com/msgid/0220075