This Strawberry Mascarpone Hazelnut Chocolate Tart is so easy to make. Just see how my 11 year old granddaughter did it.

My Strawberry Mascarpone Hazelnut Chocolate Tart was the recipe that earned me a spot as a finalist 2 years ago in the Pillsbury Bake-off Contest.

This past week all of my grandchildren were out of town, Grandpa Bob and I went to the lake for a week, so we did not get to have my weekly Kids Cooking Class.  I am reposting a previous cooking class with my granddaughter when she made this.

My  11 year old granddaughter called me one day and said that she was required to do a “How To” demonstration speech in  one of her classes.  She asked to do my Pillsbury entry!  She came to my house one evening and made the tart and I took pictures.  This was an easy recipe to do and I am so proud of the great job she did.

How To Make Strawberry Mascarpone Hazelnut Chocolate Tart

INGREDIENTS
(Full list of ingredients and instructions in printable recipe card.)
1 roll refrigerated chocolate chip cookie dough
mascarpone cheese
vanilla
confectioner sugar
chocolate hazelnut spread ( recommend Nutella)
fresh strawberries
white chocolate melting discs

INSTRUCTIONS

I reviewed the recipe with her and she assembled the ingredients.

She crumbled the cookie dough and pressed it into the tart pan.

Poke holes in bottom of crust with a fork.

Baked crust cooling.

She was so amazed when the removable bottom came off of the tart pan.

Getting ready to assemble the tart.

Spread the hazelnut chocolate spread.

Add the mascarpone cheese, vanilla and confectioner sugar layer.

Arrange the strawberries.

Drizzle the melted hazelnut chocolate spread.

Drizzle the melted white chocolate

She was so proud of the finished product!!!

Her teacher and class enjoyed her delicious presentation.

I love spending time in the kitchen with my grandchildren and feel so honored that they are proud of me for my accomplishments.

HERE is the recipe from the Pillsbury website for this tart.

Some other tart recipes to try that are made in a tart pan with removable bottom are:  Raspberry Mascarpone Coconut Cream
Pumpkin Butterscotch Mascarpone 
Garden Fresh Brunch Tart

Why You Will Love This Recipe

• It is so quick and easy to make.
• The combination of flavors is unique and delicious.
• It is a great summertime dessert with the fresh strawberries.
• This serves several people, adds elegance to any dessert table, and someone always wants the recipe when I serve it.

Helpful Tips on Making this Strawberry Mascarpone Hazelnut Chocolate Tart

• Do not overbake the cookie crust. It will become a little harder as it cools.
• Allow the mascarpone cheese to soften to room temperature so the other ingredients will combine well.
• Set the cookie dough out of refrigerator to soften, about 15-20 minutes.

Frequently Asked Questions

How do I remove the tart crust from the pan with removable bottom?
Remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack.  Place your hand under the removable bottom and push up carefully to remove it.

What can I do if the bottom of my crust is stuck to the bottom of the tart pan?
When this has happened to me, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works.

If you are serving the tart at your home and it will not come off, it is ok to leave the bottom on.

Print Pin

STRAWBERRY MASCARPONE HAZELNUT CHOCOLATE TART

This elegant but easy dessert starts with a roll of chocolate chip cookie dough, baked in a tart pan. It is then filled with a layer of Nutella, a sweetened mascarpone layer, topped with fresh strawberries and drizzled with melted white chocolate.

Course Desserts

Cuisine American

Keyword Cookie Tart, Strawberry Mascarpone Hazelnut Chocolate Tart, Strawberry Tart

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 730kcal

Author pamelashank2015

Ingredients

• 1 roll 16.5 oz refrigerated Pillsbury™ Chocolate Chip Cookie Dough
• 12 oz mascarpone cheese room temperature
• 1/2 teaspoon Pure Vanilla Extract
• 1 cup powdered sugar
• 1/2 cup Chocolate Flavored Hazelnut Spread
• 3 cups halved large strawberries about 2 pints
• 1/4 cup white chocolate candy melts or coating wafers 1 1/2 oz

Instructions

• Heat oven to 350° F. Set the cookie dough of out refrigerator for 15-20 minutes to soften. Press cookie dough evenly in bottom and 1 1/2-inches up the sides of an ungreased 9-inch tart pan with removable bottom. Bake 15 to 25 minutes or until golden brown and edges are set. Cool completely in pan on cooling rack, about 20 minutes.
• Meanwhile, in a large bowl, beat mascarpone cheese, vanilla and powdered sugar with electric mixer on medium speed, 2 minutes or until well blended; set aside.
• Reserve 2 teaspoons of the hazelnut spread. Spread remaining hazelnut spread evenly in bottom of cooled cookie crust. Spoon and carefully spread mascarpone mixture over hazelnut spread to within 1/4 inch from edge. Arrange strawberries over mascarpone.
• In small microwavable bowl, microwave reserved hazelnut spread uncovered on High 20 to 30 seconds or until drizzling consistency. Drizzle over strawberries. In another small microwavable bowl, microwave candy melts uncovered on High 30 to 60 seconds, stirring once or until drizzling consistency. Place melted candy melts in small resealable food-storage plastic bag. Cut off small corner of bag. Squeeze bag to drizzle melted candy melts over strawberries. Store in refrigerator.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.

NOTES:
Set the cookie dough out of refrigerator to soften, about 15-20 minutes.
Allow mascarpone cheese to soften to room temperature before mixing.
Do not overbake the cookie crust.

After baking, remove pan to a cooling rack for about 20 minutes then remove the sides and allow crust to cool on a wire rack.  Place your hand under the removable bottom and push up carefully to remove it.

If the bottom of the crust is stuck to the bottom of the tart pan, I use a long knife or flat spatula and run it across the bottom of the tart crust. This usually works.