While Dr B will happily drink a pint of Guinness I must confess that I much prefer it baked into some form of sweet treat. Sacrilegious I know but there it is. This tart combines some lovely dark and bitter notes with a light, fluffy and sweet mascarpone whipped cream which turns out to be the perfect balance. It was one of those moments where trying each element individually had me worried that my flavours were all slightly off but that first forkful of dessert proved me wrong.
I must apologise for the slightly confusing photography in this post. We were going to dinner with friends so I made two tarts, a big, deep, round one to take with us and a smaller rectangle one to keep at home/photograph. The recipe below is for the round deep tart but I have included instructions so you know how to adjust the recipe for the smaller tart.
This is actually a fairly simple tart, only the base requires baking and three layers are all quick and easy to whip up (quite literally for the mousse and mascarpone cream!)
I often find it hard writing recipes that will work well in either hemisphere as I know some of you follow from the other side of the world. This tart would be great in winter or summer so I consider it the perfect pre Christmas treat. Enjoy out on the deck after a summer BBQ or with a lovely mug of steaming hot chocolate for those of you lucky enough to have a winter Christmas. Speaking of winter Christmas ideas I saw a recipe for red wine hot chocolate on Pinterest, has anyone tried this? I really want to but the evenings have been so warm that it just doesn’t seem right.
Dark Chocolate Guinness Tart with Mascarpone Whipped Cream
Makes 1 deep 23 cm round tart (to make a 30 x10 cm rectangle tart make 1 tart base, and a 1/3 recipe of the ganache, mousse and whipped cream).
Recipe adapted from The Beeroness
Chocolate Tart Base
200g malt biscuits (crushed)
100 g butter (melted)
1 1/2 tbsp cocoa
1/2 tsp salt
2 tsp sugar
Chocolate Guinness Ganache
140 g dark chocolate
1/3 cup Guinness
2 tbsp cream
Chocolate Guinness Mousse
200 g dark chocolate
1/3 cup Guinness
1/2 tsp salt
2 cups cream
3 tbsp icing sugar
Mascarpone Whipped Cream
130 g mascarpone
1/2 cup icing sugar
1 1/3 cups cream
1/2 tsp vanilla
1. Base Preheat the oven to 180 °C. Use a food processor to crush the malt biscuits. Mix in the melted butter, cocoa, salt and sugar and mix till well combined. Press into the base and sides of a greased 23 cm deep tart tin. Bake for 10 minutes and set aside to cool. (If the base has puffed up or fallen down the edges gently press is down or back into place once it is cool enough to touch).
2. Ganache To make the ganache finely chop the dark chocolate and place in a heat proof bowl. Heat the cream and Guinness until simmering then pour over the the chopped chocolate. Let this sit for 30 seconds then stir till you have a smooth mixture. Pour into the tart base and spread it evenly over the entire base. Set aside in the fridge.
3. Mousse Finely chop the dark chocolate and place in a heat proof bowl. Heat the Guinness and salt till simmering then pour over the chocolate. Let this sit for 30 seconds then stir till you have a smooth mixture. Set aside to cool to room temperature.
4. In the bowl of a stand mixer whip the cream and icing sugar till medium peaks form. Turn the mixer speed down and drizzle the cooled chocolate mixture into the cream until combined. Once all the chocolate is added stop the mixer and gently fold the mixture by hand till well combined. Spread the mousse layer into the tart base and set aside in the fridge for 2 hours (or till you are ready to serve the tart, overnight/a day or two is fine).
5. Mascarpone Cream In the bowl of a stand mixer mix the mascarpone and icing sugar till well combined. Add the cream and vanilla and beat till medium peaks form. Spread over the top of the mousse layer and serve immediately or chill till ready to use.
Best served the day the mascarpone cream is made but will keep in an airtight container in the fridge for 3 days.