White Chocolate Mascarpone Tarts

Think of a cannoli and cheesecake combined. Sounds like a lot of work, but this tart is SO EASY. Only 5 ingredients away from this super tasty treat. I love how light it is without being overly sweet, so you don’t feel heavy after eating it. I’ve thought of doubling or tripling the filling to make it a thicker dessert more like a cheesecake and less of a tart. You know… for my big ol’ sweet tooth.

1 sheet pre-made refrigerated pie crust dough
⅓ cup heavy cream
½ cup good quality chocolate chips
8 oz mascarpone cheese
raspberries, to serve

20-cup Digital Multicooker with Sauté-then-Simmer STS®
spring-form cheesecake pan
baking beans, or hard raw beans to place on top of the crust while baking to prevent it from bubbling
12 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Set Time: 2 hours

1. Preheat your oven to 350 degrees Fahrenheit.
2. Line the spring-form pan with the pie crust. Trim the edges of the crust to be about ½ inch high. If desired, pleat the edges by pressing two fingers up the side of the dough and pinching the extra dough between. Repeat around the edge until all of the sides are pleated.
3. Using a fork, poke the bottom of the crust dough a few times. This prevents too much bubbling while baking and makes sure the bottom will stay flat.
4. Lay a piece of parchment paper over the crust and add the baking beans over the parchment paper.
5. Bake in the oven for 15 minutes. After 15 minutes, carefully remove the baking beans and parchment paper. Return to the oven and bake an additional 8-10 minutes until it starts to turn golden brown.
6. Remove from the oven and let cool completely while still in the spring-form pan.
7. While the crust is cooling, turn on your cooker and set for Sauté-then-Simmer STS®. Add the heavy cream while it is heating up.
8. Cook the cream for a few minutes just until it starts to bubble, about 3 minutes.
9. Turn off the cooker, then mix in the white chocolate chips. Stir with a rubber spatula until they are fully melted and smooth.
10. Let stand for about 2 minutes to thicken slightly, then add the mascarpone. Stir until fully smooth and incorporated. If needed, use a whisk to make it completely smooth.
11. Use oven mitts to lift the inner pot from the cooker. Carefully pour the filling into the pie crust.
12. Cover with plastic wrap and let chill in the fridge for at least 2 hours until set. Remove from the spring-form pan, garnish with raspberries and slice to enjoy!

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