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Strawberry-Mascarpone-Hazelnut Chocolate Tart

(2)
  2 reviews
  • 30 min prep time
  • 1 hr 55 min total time
  • 7 ingredients
  • 8 servings
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It's a fancy-pants chocolate dessert with just 30 minutes prep - everyone wins!

Bake-Off® Contest 47, 2014
Pamela Shank
Parkersburg, West Virginia

Ingredients

1
roll Pillsbury™ refrigerated chocolate chip cookie dough
2
(8 oz) containers mascarpone cheese
1/2
teaspoon Watkins™ Pure Vanilla Extract
1
cup powdered sugar
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
3
cups halved large strawberries (about 2 pints)
1/4
cup white chocolate candy melts or coating wafers (1 1/2 oz) or 1/4 cup white vanilla baking chips

Steps

  • 1 Heat oven to 350° F. Press cookie dough evenly in bottom and 1 1/2-inches up side of ungreased 9-inch tart pan with removable bottom. Bake 15 to 25 minutes or until golden brown and edges are set. Cool completely in pan on cooling rack, about 1 hour.
  • 2 Meanwhile, in a large bowl, beat mascarpone cheese, vanilla and powdered sugar with electric mixer on medium speed, 2 minutes or until well blended; set aside.
  • 3 Reserve 2 teaspoons of the hazelnut spread. Spread remaining hazelnut spread evenly in bottom of cooled cookie crust. Spoon and carefully spread mascarpone mixture over hazelnut spread to within 1/4 inch from edge. Arrange strawberries over mascarpone.
  • 4 In small microwavable bowl, microwave reserved hazelnut spread uncovered on High 20 to 30 seconds or until drizzling consistency. Drizzle over strawberries. In another small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring once or until drizzling consistency. Place melted candy melts in small resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle melted candy melts over strawberries. Store in refrigerator.
  • 1 Heat oven to 350° F. Press cookie dough evenly in bottom and 1 1/2-inches up side of ungreased 9-inch tart pan with removable bottom. Bake 15 to 25 minutes or until golden brown and edges are set. Cool completely in pan on cooling rack, about 1 hour.
  • 2 Meanwhile, in a large bowl, beat mascarpone cheese, vanilla and powdered sugar with electric mixer on medium speed, 2 minutes or until well blended; set aside.
  • 3 Reserve 2 teaspoons of the hazelnut spread. Spread remaining hazelnut spread evenly in bottom of cooled cookie crust. Spoon and carefully spread mascarpone mixture over hazelnut spread to within 1/4 inch from edge. Arrange strawberries over mascarpone.
  • 4 In small microwavable bowl, microwave reserved hazelnut spread uncovered on High 20 to 30 seconds or until drizzling consistency. Drizzle over strawberries. In another small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring once or until drizzling consistency. Place melted candy melts in small resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle melted candy melts over strawberries. Store in refrigerator.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
730
Calories from Fat
420
% Daily Value
Total Fat
47g
72%
Saturated Fat
25g
123%
Trans Fat
1g
Cholesterol
80mg
26%
Sodium
240mg
10%
Total Carbohydrate
72g
24%
Dietary Fiber
1g
6%
Sugars
43g
Protein
5g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1/2 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 8 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2014 Watkins is a registered trademark of The J.R. Watkins Company
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