Espresso Mascarpone Tart: 5 Steps to Decadent Perfection

Delicious Espresso Mascarpone Tart with a rich filling and cocoa crust.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 350°F (175°C).
In a mixing bowl, combine the all-purpose flour, cocoa powder, powdered sugar, and salt.
Add the chilled, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Stir in the egg yolk and add cold water, one tablespoon at a time, until the dough comes together.
Press the dough into a tart pan, evenly covering the bottom and sides. Prick the bottom with a fork to prevent bubbling.
Bake in the preheated oven for 15-20 minutes or until set. Remove from the oven and let cool completely.
In a mixing bowl, whip the heavy cream until soft peaks form.
In another bowl, combine the mascarpone cheese, powdered sugar, espresso, vanilla extract, and coffee liqueur (if using). Mix until smooth and well combined.
Gently fold the whipped cream into the mascarpone mixture until fully incorporated and smooth.
Once the tart crust is completely cool, pour the espresso mascarpone filling into the crust, smoothing the top with a spatula.
Refrigerate the tart for at least 2 hours to allow it to set.
Before serving, dust the top with cocoa powder and add chocolate shavings and coffee beans for decoration, if desired.
Slice and serve your Espresso Mascarpone Tart chilled. Enjoy this indulgent dessert with a cup of coffee or espresso!