My sister-in-law is a keen cook and has a huge folder full of ripped out pages from recipe magazines with some of her favourite recipes. I was spending a lovely half hour looking through this file when I came across a recipe for Chocolate and Orange Mascarpone Tart which just looked as if it needed to be made. I borrowed the cutting, and if Janice is reading this, it will be coming back to you soon, I promise. I meant to make the tart over a month ago, but didn’t quite manage to find the time before we went away. The tub of mascarpone that I had bought though had a surprisingly long shelf life so when we returned from our hols I was very pleased to see that if I was quick I could still try my hand at this little gem of a tart.
Now, I am afraid that there is no evidence of which magazine this cutting was originally taken from, but as I seem unable to take a recipe at its word I have made my own adaptations to it anyway.
It’s really delicious and really rich, so a 20cm tart will easily serve 12 people if not a few more and it still tastes good a few days after being made – I know because I have been doing plenty of experimenting!
For the base:
200g dark chocolate digestives
50g unsalted butter, melted
zest of 1 orange
For the filling:
250g mascarpone, at room temperature
100g cream cheese, at room temperature
3 eggs, at room temperature
grated zest and juice of 2 oranges
150g light brown soft sugar
½ tsp vanilla extract
½ tsp fine sea salt
50g good quality dark chocolate
50g good quality orange flavoured dark chocolate ( I used Lindt Excellence Orange Intense Chocolate, which has delicious orange crispy bits)
Preheat the oven to 200°c (gas mark 6, 400°f).
Whizz the biscuits in a food processor, or place in a food bag and bash with a rolling-pin until they make fine crumbs. Add the biscuit crumbs to the melted butter with the orange zest and mix to combine well.
Press the biscuit crumb mixture into a 20cm springform cake tin, making sure it is well pressed down. Place in the fridge to chill whilst you make the filling.
Melt the chocolate in a heatproof bowl over a pan of simmering water.
Place all the ingredients for the filling, except for the chocolate, into a food processor and whizz until smooth. Add the chocolate and whizz again until combined. Pour this filling over the biscuit base. Bake in the oven for about 30 minutes until just set and risen slightly at the edges. Slide a knife around the edge of the tart to loosen it and then leave in the tin to cool. Chill in the fridge for several hours or overnight before serving. Serve with plenty of cream.