Mascarpone-Mousse Tart with Cranberry-Orange Chutney

Bring a wow factor to your dessert table by serving this Mascarpone-Mousse Tart, made with cranberry-orange chutney and a chocolate-hazelnut crust topped with fresh mint and plump cranberries.

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.
Chocolate-Hazelnut Crust
Makes 2 (14x4½x1-inch) crusts
  • 2 cups chocolate graham cracker crumbs
  • ½ cup chopped hazelnuts
  • ¼ cup cocoa nibs
  • ½ cup butter, melted
  1. Preheat oven to 350°.
  2. In the work bowl of a food processor, pulse together graham cracker crumbs, hazelnuts, and cocoa nibs until finely ground. Add butter, and pulse until mixture comes together.
  3. Press mixture into bottom and up sides of 2 (14x41/2x1-inch) tart pans. Bake for 8 minutes. Remove from oven, and let cool on a wire rack.

Cranberry-Orange Chutney
Makes 1¾ cups
  • 1 (12-ounce) bag fresh cranberries
  • ¾ cup sugar
  • 1 tablespoon orange zest
  • ¾ cup fresh orange juice, divided
  • 2 cardamom pods
  • ½ vanilla bean, split lengthwise scraped, seeds and bean reserved
  1. In a medium saucepan, combine cranberries, sugar, orange zest, ½ cup orange juice, cardamom pods, vanilla bean, and reserved vanilla-bean seeds. Bring to a boil over medium-high heat. Reduce heat to medium, and simmer until thick, about 20 minutes. Stir in remaining
  2. up orange juice. Let cool to room temperature. Remove vanilla bean and cardamom pods. Store chutney, covered, in refrigerator for up to 1 week.


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