Mascarpone-Mousse Tart with Cranberry-Orange Chutney
Makes 2 (14x4½x1-inch) tarts
  • 1½ cups heavy whipping cream
  • ¼ cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ½ vanilla bean, split lengthwise, seeds scraped and reserved
  • ½ (8-ounce) package mascarpone
  • 3 (4-ounce) white-chocolate bars, chopped
  • Chocolate-Hazelnut Crust (recipe follows)
  • Cranberry-Orange Chutney (recipe follows)
  • Garnish: fresh mint and fresh cranberries
  1. In a large bowl, beat cream, confectioners’ sugar, vanilla extract, and reserved vanilla-bean seeds with a mixer at medium-high speed until medium-stiff peaks form; refrigerate.
  2. In a medium bowl set over a pan of simmering water, melt cheese and white chocolate, stirring to combine. Remove from heat; let cool to room temperature.
  3. Fold white-chocolate mixture into whipped-cream mixture. Pour half of mixture into each Chocolate-Hazelnut Crust, smoothing tops. Layer Cranberry-Orange Chutney on top. Garnish with mint and cranberries, if desired. Store, covered, in refrigerator for up to 3 days.
Recipe by Victoria at