Raspberry chocolate and mascarpone tart: Chocolaty rich, creamy cheese with sweet and tangy berry!

 I have an intention to make something sweet (well, not only in its taste, hehe), for this lovely month of February. So be prepare for it.^^
  

Raspberry chocolate  and mascarpone tart

 This time is the combination that many people can't say no, the chocolate, Mascarpone cheese and Raspberry. The richness of the cheese, the bitterness of chocolate can be so good when come together with the sweet and a bit tangy taste of the berry. 
I wanted to try it a long time ago, but every time that I have the Mascarpone, I always end up making Tiramisu, haha, than making other kind of sweet. I had to tell myself that I will keep the cheese to making this little tarts, ^^. It's very easy to make, and the texture of it is like a dense chocolate cake (the method is the same as making brownie in some recipe).  
Making this tart you will need removable tart pans, so you can remove it nicely as it quite soft and crumbly, or making it in the pan that you're able to serve the cake in it would be a good idea too.
Serve it after delicious dinner with a cup of coffee or tea, it can be a great part of your evening  ^^.
Ps. You can half the recipe too, because making this tarts for your romantic Valentine dinner, you don't need 4-6 of it, 2 is more than enough.

Raspberry chocolate  and mascarpone tart

Makes 4 (12.5x2.5cm tart) or 6 (10x3cm tart)

 125g ............................... Butter
50g .................................. Cocoa powder
150g ................................ Caster sugar
75g ................................... Raspberry jam
2........................................ Eggs
1 ....................................... Egg yolk
100g ................................ Plain flour
1/2tsp ............................. Baking powder
125g ................................ Mascarpone cheese
150g ................................ Fresh raspberries
.......................................... Whipped cream, to serve (optional)
.......................................... Cocoa powder, icing sugar (optional)


Preheat the oven to 180 °C
Butter the loose-bottomed tart pans.
Sift together flour and baking power.

 Melt the butter in a medium-sized sauce pan over low heat and sift in the cocoa powder. Stir until the mixture boils, then remove from the heat. Stir in the Jam, 100g of caster sugar, the 2 whole eggs, flour and baking powder.

 Beat together the mascarpone cheese, egg yolk and the remaining 50g of sugar.

 Divide the chocolate cake mixture among the tart tins, and place mascarpone cheese mixture on top. Pull a knife (I use bamboo stick), backwards and forwards a few times to create a marbled effect.

Push the raspberries into the mixture (dividing them equally).
Place on a baking pan and bake for 20 minutes, until the tarts have risen and are just firm to the touch.
Remove from the tins after they have cooled for a few minutes and serve warm or cold with whipped cream (you can lightly dust with cocoa powder and/or icing sugar before serving too).

Raspberry chocolate  and mascarpone tart

Raspberry chocolate  and mascarpone tart: 

Chocolaty rich, creamy cheese with sweet and tangy berry!