Mascarpone chocolate tart as individual portions. Small chocolate shortcrust shells filled with mascarpone chocolate cream. Decorated with edible glitter and flowers.
Preheat the oven to 180°C (360°F). Add butter, flour, cocoa powder and granulated sugar to a food processor and blitz until the mixture looks like coarse crumbs. Stop the blades and add a little water, then blitz again. If the mixture is still too dry, add a little more water and blitz again, until the dough gathers into a ball.
Place dough crumbs over a baking paper sheet. Cover with another paper and roll with a rolling pin until about 2 mm thick. Using a pastry ring, cut out dough circles and place them over an upside-down muffin tin. Lightly press the dough down following the shape of the tin. Transfer the tin to the freezer for 15 minutes before baking it.
Bake in the preheated oven for 20 minutes. When done, carefully remove the shortcrust shells and place them on a wire rack to cool.
Wipe the food processor from any shortcrust crumbs - you don't need to thoroughly wash it. Add mascarpone, cocoa powder, date syrup and chilled melted coconut oil and blitz until smooth and homogeneous. You may need to wipe the sides of the container with a plastic spatula at some point, then blitz again to evenly distribute the cocoa podwer that might have flown aroud the sides.
Transfer the chocolate mascarpone cream to a pastry bag and pipe the cream onto chilled shortcrust shells. Decorate with a sprinkle of edible glitter or flowers (optional).
Store in the fridge in an airtight container for up to 4 days. Take the tarts out of the fridge at least an hour before serving to let the cream soften.