This simple tart is perfect any time of the year, but it is even better in the summertime when fresh local berries become available. If pastry scares you, just use a store-bought pie crust. If you have a favorite home made crust, by all means use that!
1 Pillsbury pie crust (or your favorite homemade crust)
1 Jar Chocolate Moose
1 8 oz. package mascarpone cheese, at room temperature
3 tablespoons powdered sugar
Zest of 1 medium orange along with 1 tablespoon fresh juice
8 oz. heavy whipping cream
1 teaspoon pure vanilla extract
Fresh strawberries or raspberries
Fresh mint for garnish
Preheat oven to 450 degrees.
Roll out on a board dusted with flour. Line an 8 inch diameter tart shell with piecrust and press into bottom and sides. Prick piecrust all over with a fork and bake for 10-12 minutes (until golden brown). Cool.
Pour enough Chocolate Moose on the bottom of the tart shell and spread to cover with a thin layer. Place tart in the freezer for 1 hour to firm the Chocolate Moose.
In a large bowl, stir together mascarpone, sugar, orange zest & juice until well mixed. In a mixer with a whisk attachment, beat whipping cream and vanilla until peaks form. Gently fold whipped cream mixture into mascarpone mixture.
Spread the combined mixture into a thin layer covering the chocolate layer. Top with fresh raspberries or strawberries and garnish with fresh mint. Keep chilled until ready to serve.