MASCARPONE TART AND CHOCOLATE WITHOUT COOKING

Ingredients for the base

250 g of Digestive cookies or biscuits you prefer (biscuits without eggs for intolerant)
120-130 g of butter
Ingredients for the stuffing

250 g of mascarpone
120 ml of whipping cream
60 g of powdered sugar (you can increase to taste)
1 teaspoon of vanilla essence (or flavorings to taste)
2 grams of jelly in sheets (you can also omit it but increase the rest in the refrigerator)
Ingredients for chocolate coverage

150 g of dark chocolate
120 g of whipping cream
Method for the base of the mascarpone tart and chocolate without cooking

Finely chop the cookies in a mixer. Melt the butter in a saucepan and let it cool. Add the butter to the dry biscuits and mix with a wooden spoon. Mix all the butter with the biscuits, the mixture will have to bind.

Coat the cake base with a circle of baking paper. With a tablespoon, add the crumbled biscuit mixture into an opening circle cake tin with a maximum diameter of 22 cm. Proceed from the center to the edges to make it easier to perform. Compact well with your hands and let stand in the fridge for 1 hour or in the freezer for about 10-15 minutes.

Stuffing procedure

In a bowl soften with whips the mascarpone together with powdered sugar, add essence of vanilla or aroma to taste.
Heat two tablespoons of cream in a saucepan and turn off the gelatine in sheets previously placed in cold water for 10 minutes. Melt and cool completely before adding it to the mascarpone mixture. (This step can be skipped increasing the rest time in the refrigerator)
Whip the cold frying cream and add it to the mascarpone mixture very gently with movements from bottom to top.
Add the filling on the base of the tart and let it rest in the fridge for at least two or three hours.
Procedure for covering chocolate

Chop the chocolate and set aside.
Heat the cream in a saucepan until it touches the boil. Turn off the heat and add the chopped chocolate, melt completely and let it cool.
Add the chocolate on the surface of the tart, helping with a spatula.
Let it rest for another hour.
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Keep the mascarpone tart and chocolate in a tightly closed refrigerator for up to 3 days.
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