No-Bake Mocha Marscarpone Tart
A very rich, creamy and decadent tart. Everyone that tried this recipe, loved it! A coworker compared the flavor to Cheesecake Factory's Tuxedo cheesecake, but creamier. This recipe can be kept in the fridge for about 1 week or longer, if frozen.This was loosely (I say loosely cause I changed alot of it) based upon a recipe I learned from "The Daily Tiramisu" with my own spin on it and what I had on hand at the time. For the original recipe that this was based on, click here
- 1 ½ cup chocolate cookie crushed crumbs
- ½ cup butter melted or soften
- 2 8 oz marscarpone Italian cream cheese
- ½ cup sugar granulated
- 3 egg use the yokes
- 3 tbsp cream de cacao chocolate liqueur
- 1 8-10oz chocolate chips Ghirardelli 60% bittersweet cacao
- 1 cup heavy cream
- 2 tbsp espresso instant
- I have you do the topping first because you'll be setting it aside to cool, leaving plenty time to work on the filling. Put the chocolate chips in a bowl. In a sauce pan, whisk and heat up the heavy cream (or mixture) with the espresso powder. Bring to just a boil as you whisk, when it's starting to steam, don't actually boil it. Pour the heated liquid unto the choco-chips, letting it sit for about 15 seconds or so. Then gently whisk the mixture until chocolate is evenly incorporated. It should be smooth and glossy. Set aside to cool if you are using a wide bowl or place in fridge for no more than 10-15 minutes before removing to set aside.
*The original recipe calls for putting it in the fridge to cool for 30 minutes, but if you added 2 oz more chocolate from the 8 oz, it'll become a little more firmer faster. You'll still want to be able to stir and pour it without it becoming clumped or soft/solid when you attempt to pour, so a lukewarm or room temp is good.
- Put cookie crumbs along with melted butter into the tart pan and mix well. Press down firmly using a spoon, hands or any flat surface. You can put it in the freezer if you want to make sure it firms up some while making the filling and ganache topping, but I didn't do that myself which can make the crumbs raise/lift if you're not careful when adding filling.
- Whisk yolks and sugar together till well mixed. Add the liqueur and mix well, again. Add the marscarpone cheese and gently mix with whisk until it is smooth and creamy.
If you want the ganache to be a more fluid and not fudgey, you can replace half the cup of heavy cream with half & half, or use half & half only. When I made the tart shell/crust, I actually used a premade Oreo pie shell, crumbled that instead when using a different pan or use it, as is. You can use any flavored liqueur, if you don't want chocolate flavor. A whisk is best if you are hand mixing the filling, as it helps to work the lumps out. But if not by hand you can use a food processor for speedy mixing.