Nutella Mascarpone Chocolate Tarts : A Dreamy Dessert to make

Nutella Mascarpone Chocolate Tarts is a very mouth-watering dessert that is simple to prepare.

The base is the only thing that needs to be baked, while the cream for the filling is prepared cold.

Of course, if we want to bake this kind of cake we will have to use the famous cunning tart mold.

This is a specially shaped cake pan that creates, once the baked cake is turned upside down, a small rim all around.

We can then fill the resulting hollow with cream, jam, fresh fruit and any other goodies we can think of.

How to make Nutella Mascarpone Chocolate Tarts:

Shell the eggs in a bowl and add the sugar.
Beat them with electric whips at maximum speed until they become puffy and light.
Then add the milk, peanut seed oil and teaspoon of honey.
Process the mixture again by reducing the speed of the electric beater.
Then add the sifted flour with the baking powder, vanillin and pinch of salt.
Mix all the ingredients together until you have a smooth, lump-free dough.
Butter and flour a 26-cm soft tart mold very well.
Pour the mixture into it, distributing it evenly.
Bake the soft base in a static oven preheated to 175°C (350°F) for 20 minutes.
Let it cool then unmold it by inverting it onto a serving plate.
Brush the sponge cake with a little milk, insisting especially on the edge, which is thicker.
Place the mascarpone in a bowl and add the Nutella.
If the latter is too solid we can heat it slightly for about thirty seconds in a microwave oven.
Mix well then pour the resulting cream inside the base.
We can spread it with a spatula, creating waves, or we can use a pastry bag to make a tufted decoration.
Store the soft tart with mascarpone and Nutella in the refrigerator until ready to serve.

Bon Appétit!