This delicious and decadent tart is made with an Oreo cookie crust and mascarpone cream filling. It’s topped with a luscious chocolate ganache and a sprinkle of flaky sea salt crystals. It’s the perfect easy no-bake dessert for any occasion and can also be made in advance! A chocolate ganache mascarpone tart with one slice being removed.

Why this recipe is so great:

  • No-bake – There is absolutely no baking involved with this recipe. Now, you do have to heat up the cream on the stove, but other than that it’s just mixing and chilling.
  • Can be made in advance – This chocolate mascarpone tart is actually best made the day before and can be made up to 2 days in advance.
  • Rich and decadent – This dessert is love at first bite. Imagine dark chocolate cookie crumbs topped with a rich and creamy mascarpone filling and finished with a thick layer of velvety-smooth chocolate ganache. It all comes together with a sprinkle of flaky sea salt to enhance all the flavors and perk up your taste buds!

An overhead view of a salted chocolate ganache tart half sliced on a white plate.

How to make chocolate mascarpone tart:

process pictures steps 1-4 of how to make a chocolate ganache mascarpone tart

  1. In a small bowl, mix the Oreo cookie crumbs with some melted butter and press the mixture into a 9″ tart pan with a removable bottom. Place in the freezer to chill.
  2. Meanwhile, in a medium bowl, beat the heavy cream until soft peaks form. Set aside.
  3. In a large bowl, mix the mascarpone, sugar, and vanilla extract until combined.
  4. Add in the whipped cream and continue mixing until smooth.
  5. Transfer the filling to the prepared crust. Spread the mixture out evenly. Cover and chill in the freezer for an hour.
  6. Heat the cream on the stovetop. Pour over the chocolate chips. Cover and let steep for 5 minutes.
  7. Whisk until smooth and immediately pour over the frozen tart.
  8. Place in the fridge for 1 hour for the ganache to set. Sprinkle with flaky sea salt crystals before serving.

process pictures steps 5-8 of how to make a chocolate ganache mascarpone tart

Substitutions:

  • Mascarpone – I’ve read online that you can make your own for only $2 compared to $8 from the supermarket. If you’re interested, check out the how-to from Pastry Affair. It seems pretty easy. You can also substitute the mascarpone with cream cheese in this recipe.
  • Dark chocolate – Can be replaced with semi-sweet chocolate if that’s what you have on hand.

How to serve:

Sprinkle with sea salt just before serving. Best served cold.

How to store:

This chocolate ganache mascarpone tart can be tightly covered and stored in the fridge for 3-5 days.

How to freeze:

Tightly double wrap in saran wrap and a layer of aluminum foil or place in a freezer-friendly container and store in the freezer for up to a month. You can freeze the whole tart or any leftovers. I normally will cut the remaining tart into individual slices and place them slightly spaced apart in a freezer-safe plastic container and freeze for a later date. Thaw overnight in the fridge and sprinkle with salt before serving.

A slice of salted dark chocolate mascarpone tart on a light grey plate with a floral fork.

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Chocolate Ganache Mascarpone Tart


  • Author: Lily Ernst
  • Prep Time: 25 min
  • Total Time: 25 min
  • Yield: 8-10

Description

This delicious and decadent tart is made with an Oreo cookie crust and mascarpone cream filling. It’s topped with a luscious chocolate ganache and a sprinkle of flaky sea salt crystals.


Ingredients

  • 2 cups (225g) Oreo cookie crumbs
  • 6 tbsp melted unsalted butter
  • 1/2 cup cold whipping cream
  • 250 grams mascarpone cheese, softened (see notes for substitutions)
  • 3/4 cup sugar
  • 1 tsp vanilla
  • 8 oz dark chocolate chips (or semi-sweet)
  • 1 cup whipping cream
  • 12 tsp sea salt flakes

Instructions

  1. Mix the cookie crumbs with the melted butter and press onto the bottom and sides of a 9″ tart pan with a removable bottom. Chill in freezer.
  2. Using a handheld mixer, whip the whipping cream till soft peaks form, set aside.
  3. In a separate bowl, beat together the mascarpone cheese, sugar, and vanilla until combined. Add in the whipped cream and blend until smooth. Spoon the mixture onto the chilled crust and spread it out evenly. Place back in the freezer for at least 1 hour.
  4. To make the ganache, place the whipping cream in a small saucepan. Constantly stirring, bring to a gentle simmer over medium heat. Immediately pour over the chocolate chips. Cover and let steep for 5  minutes. Whisk until smooth and pour over the frozen tart. Carefully spread to the edges if needed.
  5. Refrigerate for at least an hour or until ready to serve. Leave uncovered for the 1st hour to prevent condensation on the surface. Sprinkle with salt just before serving. Best served cold.

Notes

Leftovers can be covered and stored in the fridge for 3-5 days.

Substitutions:

  • Mascarpone – I’ve read online that you can make your own for only $2 compared to $8 from the supermarket. If you’re interested, check out the how-to from Pastry Affair. It seems pretty easy. You can also substitute the mascarpone with cream cheese in this recipe.
  • Dark chocolate – Can be replaced with semi-sweet chocolate if that’s what you have on hand.

How to freeze:

Tightly double wrap in saran wrap and a layer of aluminum foil or place in a freezer-friendly container and store in the freezer for up to a month. You can freeze the whole tart or any leftovers. I normally will cut the remaining tart into individual slices and place them slightly spaced apart in a freezer-safe plastic container and freeze for a later date. Thaw overnight in the fridge and sprinkle with salt before serving.

  • Category: dessert
  • Method: no-bake
  • Cuisine: American

Keywords: chocolate mascarpone tart recipe, no-bake cream tart, oreo cookie crust, mascarpone cream filling, chocolate ganache recipe

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