Mascarpone, chocolate and raspberry tart 😍 #chocolate #mascarpone #raspberry #tarte

Original recipe is below 😁👇

Base:
🔸230g plain flour
🔸20g cocoa powder
🔸150g unsalted butter
🔸1 tbsp sugar
🔸2 tbsp cold water
Raspberry filling:
🔸200g frozen raspberries
🔸3 tbsp chia seeds (I love @thechiaco)
🔸1-2 tbsp maple syrup or honey
Mascarpone filling:
🔸100g double or whipping cream
🔸250g mascarpone
🔸60g caster sugar
🔸2 tsp vanilla extract
Chocolate ganache:
🔸100g dark chocolate
🔸200g double cream

▪️For the base, sift the flour and cocoa powder into a large bowl. Add cubed cold butter and rub in until crumbly. Add sugar and water, then form a soft dough using your hands.
▪️Wrap into a plastic film and refrigerate for 1 hour.
▪️While the dough is in the fridge, put the raspberries into a saucepan and heat until soft. Mash with fork, add chia seeds and remove from the heat. Let cool down, then add the maple syrup.
▪️Line the greased tart pan with the dough and blind bake (cover the dough with baking paper and fill with baking beans or sugar) for 15 minutes at 175C, then remove the beans and bake for 10 more minutes. Let cool down completely.
▪️To make the mascarpone filling, mix mascarpone, sugar and vanilla until combined. Separately, whip the cream until firm peaks form. Add whipped cream to the mascarpone, gently stir until combined.
▪️Now spread the raspberry chia jam over the cooled base and spread the mascarpone filling over the jam. Place in a freezer while making a ganache.
▪️To make the ganache, put the chocolate and cream into a heat-proof bowl. Place the bowl over a saucepan with simmering water and melt stirring continuously. Let cool down for 5 minutes.
▪️Pour the ganache over a COLD tart and refrigerate for at least 1 hour before serving.

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