Easy Chocolate Mascarpone Tarts

When it comes to Valentine’s Day, one ingredient reigns supreme – chocolate. Whether you take it in the form of a heart-shaped truffle or four-tiered cake, chances are, you consume some form of chocolate on Valentine’s Day.

Created by: Nicole Leggio, Cooking for Keeps

Ingredients

  • 2 cups chocolate animal crackers
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup dark chocolate chunks
  • Flaked salt, for garnish

Directions

  • Preheat oven to 325°F. Grease four 3” mini tart pans.
  • Add animal crackers to a food processor and pulse until completely crushed. Add sugar, then pulse until combined. With the mixer on, slowly drizzle in butter.
  • Evenly divide the cracker mixture between tart pans. Use the back of a spoon to push the crust into the bottom and sides of the pans. Place on a rimmed baking sheet and bake for 12 minutes. Cool completely.
  • After cleaning processor bowl, add mascarpone to the bottom and mix until smooth and runny.
  • Add 2 tablespoons of mascarpone along with chocolate to a medium microwave-safe bowl. Microwave in 15 second increments, stirring in between each until chocolate has melted. (It should take 3-4 intervals.)
  • Once the chocolate has melted, slowly whisk in the remaining mascarpone until the mixture is smooth and all chocolate is incorporated.
  • Once the tarts cool completely, invert them on a serving platter or flat plate. Tap the bottom with a knife to help them come out. Flip them back right-side-up and evenly divide chocolate mascarpone mixture between tarts. Smooth with a spatula and garnish with flaked salt.

Recipe Information

Ingredients

  • 2 cups chocolate animal crackers
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • 8 ounces mascarpone cheese
  • 1/2 cup dark chocolate chunks
  • Flaked salt, for garnish

Directions

  • Preheat oven to 325°F. Grease four 3” mini tart pans.
  • Add animal crackers to a food processor and pulse until completely crushed. Add sugar, then pulse until combined. With the mixer on, slowly drizzle in butter.
  • Evenly divide the cracker mixture between tart pans. Use the back of a spoon to push the crust into the bottom and sides of the pans. Place on a rimmed baking sheet and bake for 12 minutes. Cool completely.
  • After cleaning processor bowl, add mascarpone to the bottom and mix until smooth and runny.
  • Add 2 tablespoons of mascarpone along with chocolate to a medium microwave-safe bowl. Microwave in 15 second increments, stirring in between each until chocolate has melted. (It should take 3-4 intervals.)
  • Once the chocolate has melted, slowly whisk in the remaining mascarpone until the mixture is smooth and all chocolate is incorporated.
  • Once the tarts cool completely, invert them on a serving platter or flat plate. Tap the bottom with a knife to help them come out. Flip them back right-side-up and evenly divide chocolate mascarpone mixture between tarts. Smooth with a spatula and garnish with flaked salt.