Ingredients
Scale
Crust
- 1 1/4 cups (168g) graham cracker crumbs
- 3 tbsp (39g) sugar
- 5 tbsp (70g) unsalted butter, melted
Filling
- 12 oz mascarpone cheese
- 1/2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 3/4 cup (86g) powdered sugar, divided
- 3/4 cup (180ml) heavy whipping cream, cold
- Mini chocolate chips, for topping
Instructions
- Crust: Preheat oven to 325°F. Spray a 9-inch tart pan with non-stick spray. Mix graham cracker crumbs and sugar, then add melted butter. Press into pan and bake 7 minutes. Cool completely.
- Filling: Mix mascarpone, vanilla, cinnamon, and 1/2 cup powdered sugar gently. Whip cream with remaining 1/4 cup powdered sugar until stiff peaks form. Fold whipped cream into mascarpone mixture in two parts. Spread evenly over cooled crust. Sprinkle mini chocolate chips on top. Refrigerate 2-3 hours until firm.
- Optional: Dust with powdered sugar before serving. Store leftovers in an airtight container; best within 4-5 days.
Notes
- Mascarpone can get watery if too warm; gentle mixing is key.
- Chill tart until firm before serving for best results.
- Prep Time: 30 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian