Chocolate Mascarpone Raspberry Pie in a Nut Chocolate Shortbread Crust
Prep Time: 25 mins | Cook Time: 20 mins | Course: Dessert | Serves: 8
Whipped dark chocolate mascarpone cream with a raspberry filling and whipped cream topped with fresh raspberries and dark chocolate curls layered luxuriously in a pressed-in nut and chocolate shortbread crust.
Nut Chocolate Crust:
¾ cup hazelnut flour
¾ cup flour
1 cup walnuts
¼ cup powdered sugar
¼ tsp salt
½ cup coconut oil
.35 gram raspberry chocolate baton (found at Trader Joe’s) or about 3 Tbsp dark chocolate chips
Chocolate Mascarpone:
8 oz mascarpone cheese, softened
2 Tbsp sugar
4 oz dark chocolate chips, melted
1 Tbsp chambord or raspberry liqueur
1 tsp vanilla
Raspberry Filling:
12 oz raspberries, frozen is fine
2 Tbsp cornstarch
¼ cup sugar
¼ cup chambord or raspberry liqueur
Whipped Cream:
1 cup heavy cream
2 Tbsp sugar
2 Tbsp chambord or raspberry liqueur
Raspberry Topping:
12 oz fresh raspberries
1 Tbsp sugar
2 Tbsp chambord or raspberry liqueur
1 dark chocolate candy bar, shaved into curls
Layer hazelnut flour, AP flour, walnuts, sugar, and salt in a food processor fitted with the metal blade. Pulse to distribute dry ingredients. Add softened (but not melted) coconut oil and broken chocolate baton or chocolate chips. Pulse until the dough comes together and is the same color at the top as on the bottom of the bowl. Press evenly into a 10” tart pan/pie plate, pressing up the sides with your hands and smoothing over all with a flat bottomed cup. Chill for 30 minutes. Preheat oven to 350*. Prick pastry with a fork and bake for 15 minutes. Remove from the oven and let cool.
Whip mascarpone cheese in a stand mixer with sugar until fluffy. Microwave chocolate for about a minute and mix into mascarpone with raspberry liqueur, and vanilla. Spread evenly into the cooled crust.
In a 2 quart Pyrex measurer or other large microwave-safe mixing bowl, mix raspberries, cornstarch, sugar, and raspberry liqueur together. Microwave until thickened, about 3 minutes. Let cool, then spread over mascarpone layer. Refrigerate while making the whipped cream layer and marinating the raspberries. Lay fresh raspberries in a large flat dish or plate. Sprinkle them with sugar and drizzle raspberry liqueur over them.
Whip heavy cream with sugar to soft peaks. Add raspberry liqueur and mix to medium peaks. Spread over raspberries.
Top with freshly marinated raspberries in a concentric circle. Shave a chocolate candy bar over the berries with a vegetable peeler. Chill until ready to serve.
