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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!
Ingredients:
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
Instructions:
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.
Finally… rich, hot fudge sauce dark enough to satisfy chocolate lovers everywhere, blended to perfection with chopped, roasted hazelnuts and New York State maple syrup.
Spoon it over your favorite fruit or ice cream and add fresh whipped cream for the ultimate dark chocolate indulgence!
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