– 6 ready-made sweet tart cases (mine were from Sainsburys)
– 250g mascarpone
– 200ml double cream
– 2 tablespoons icing sugar
– 1 tsp vanilla extract
– 100g good quality dark chocolate that has over 70% cocoa (I have used Green & Blacks)
Place the mascarpone, double cream, sugar and vanilla extract into a bowl and whip until smooth and thick. Leave in the fridge while you melt the chocolate.
Break chocolate into pieces and place into a heatproof bowl. Sit the bowl over a pan of simmering water and stir the chocolate until melted (smooth and glossy). Leave to cool.
Remove the mascarpone mixture from the fridge and separate it evenly between the 6 cups, smoothing the surface with a knife.
After the chocolate has cooled slightly, decorate the tarts as you prefer. I used a spoon to drizzle the tarts with chocolate, then added strawberries and a touch of powdered sugar.