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Chocolate Chestnut Mascarpone Tart
YIELD: 12 servings

1 cup all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
1 cup unsweetened alkalized cocoa powder
6 ounces chilled unsalted butter cut into 1/2-inch pieces
4 large egg yolks

6 ounces bittersweet chocolate, finely chopped
1 cup sour cream
1 cup heavy cream
1/2 cup granulated sugar, divided
2 large eggs
4 large egg yolks
2 teaspoons cornstarch

8 ounces mascarpone cheese
3/4 cup heavy cream
4 ounces chestnut puree
1/2 cup confectioners' sugar
1 teaspoon vanilla extract

In a food processor fitted with the metal chopping blade, combine
the flour, sugar, salt, and cocoa powder. Pulse the machine eight
to nine times to blend. Scatter the butter over the flour mixture
and pulse the machine until the butter is cut into the flour and
the mixture resembles coarse meal. Add the yolks and continue to
process in on/off pulses only until the mixture is evenly incorporated
and the particles begin to hold together. Scrape the dough onto
a work surface and form it into a ball. Flatten it into a disc
and wrap in plastic wrap. Chill 1 hour. Position a rack in the
center of the oven and preheat to 350 degrees F. Remove the chilled
disc from the refrigerator. Place the dough between two pieces of
plastic wrap and roll the dough into a small round. Lift and rotate
the dough one quarter turn after each roll. Continue rolling until
the circle measures approximately 14 inches in diameter and is abut
1/8 inch thick. Remove the top layer of plastic wrap. Carefully
roll the dough around the rolling pin and transfer it to a 12-inch
fluted tart pan with a removable bottom. Unroll the dough into the
pan. Lift the edges of the dough and gently press the dough into
the bottom and up the sides of the pan. Trim off any excess dough.
Refrigerate the dough for 20 to 30 minutes, until firm. Bake the
tart shell 20 to 30 minutes or until set. Place on a wire rack and
cool completely.

Place the chopped chocolate in a medium bowl and set aside. In a
non-corrosive medium saucepan bring the sour cream, heavy cream
and 1/4 cup of sugar to a boil over medium-high heat. In a large
bowl using a hand-held electric mixer, beat the eggs, egg yolks,
cornstarch and the remaining 1/4 cup of sugar at medium speed until
pale. Whisk one-third of the hot cream mixture into the egg mixture
and return the whole mixture to the pan. Cook over medium-high heat
while constantly stirring with a whisk for 3 to 5 minutes or until
thick. Pour the thickened mixture over the reserved chocolate and
whisk until incorporated. Scrape the mixture into the prepared
crust and smooth the top with a rubber spatula. Chill in the
refrigerator for 2 hours.

In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
wire whip attachment, combine the mascarpone, heavy cream, chestnut
puree, confectioners' sugar and vanilla. Beat on medium-high speed
until soft peaks form. Place the mixture in a pastry bag fitted
with a medium star tip and pipe in a shell pattern covering the
top of the chilled tart. Refrigerate the tart for 1 hour before


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