Chocolate Raspberry Mascarpone Tart

1 serving

Cocoa pie dough:
150g Lurpak Baking butter, cold and cut into squares
1 3/4 cup plain flour 
1/3 cup cocoa powder
1/2 cup white granulated sugar
2 tbsp. ice cold water
A pinch of salt
100g Lurpak Baking butter
400g white chocolate 
200ml whipping cream
200g mascarpone 
Fresh raspberries

Chocolate Raspberry Mascarpone Tart


  1. Combine flour, cocoa, sugar and salt in a large bowl. Using your fingers, cut the butter into the ingredients until the mixture is in pea-size pieces. Add the water and mix until the dough comes together. Refrigerate for 2 hours.
  2. Preheat oven to 180 degrees C.
  3. Remove dough from fridge. Roll out the dough with a rolling pin on a floured surface. Place the pie plate on top of the dough and cut the dough around the plate so get the correct shape. Place the dough into the pie plate and gently push down to secure the dough.
  4. Place a piece of parchment on top of the dough and fill with baking beans. Place the pie plate in the freezer for 15 mins. 
  5. Remove pie from the freezer and bake for 25 mins. Allow the crust to cool completely. 
  6. In a saucepan, bring the cream to the boil. Remove from heat, add the chopped chocolate and butter, and let rest for 5 mins then stir until dissolved. Add the mascarpone cheese and stir until combined. Pour the mascarpone filling over the crust and let set, preferably overnight. 
  7. Before serving, decorate with fresh raspberries.

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