Chocolate Cream Tart Cake

Ingredients

Biscuit Base

350g Matthews Cotswold Plain Flour, plus extra for dusting 

40g cacao powder 

250g unsalted butter, cold

140g icing sugar 

1 large egg

Pinch of salt

Frosting

500g mascarpone cheese 

350g chocolate spread 

To finish 

Fresh strawberries 

Buy the flour:

 Organic Plain Flour
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Organic Plain Flour
£2.65 - £12.75
Cotswold Organic Plain Flour

Serves 12

Prep time: 20 mins, plus 30 mins chilling 

Bake time: 12 mins

Flour used: Plain

Method:

  1. Add the flour, cacao powder, icing sugar, salt and butter to a food processor. Pulse until combined.
  2. Add the eggs and process until a dough is formed.
  3. Transfer the dough to a work surface, pat into a ball, wrap in clingfilm and refrigerate for 30 mins.
  4. Preheat the oven to 200°C/180°C fan/gas 6.
  5. Roll out the dough on greaseproof baking paper. 

     6. Cut three 18cm disks, 0.8 mm thick. 

  1. Bake for 10-12 mins.
  2. Make the frosting by simply beating together the mascarpone cheese and chocolate spread. Transfer to a piping bag. 
  3. Pipe the frosting over the first biscuit, then gently place the second biscuit on top, then repeat. 
  4. Pipe the remaining frosting on the third biscuit and decorate with some fresh strawberries.
  5. Transfer to the fridge for at least 4 hours before serving.
  6. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

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