Berries tart with mascarpone filling & chocolate crust

My cousin mailed me a lot of nice recipes from Harrods (UK)!! The pictures look very beautiful and stunning... yummm.... I can't wait to try one of the recipes!

This recipe is berry tart with mascarpone filling and chocolate crust.
Honestly I have never made any chocolate tart, it will be my first try :D It makes me feel excited when I try new recipes :D

The best thing is that I got both mascarpone and lime at home, which is quite rare for me to have these both ingredients at home :) Perfect, no need to fetch them in the supermarket!!

This is really a new combination for me - chocolate crust, lime mascarpone and berries! wow. I love it!

Ingredients

Original recipe of crust 
(21cm X 30cm rectangular mould or 11" round mould) :
300g chocolate cookies
100g butter

Crust (9" deep mould):
2 cups flour
3tbsp cocoa powder
3tbsp sugar
170g unsalted butter, cold and diced
1/3 cup brewed coffee, cold*

*I used 1 1/2tsp instant coffee and fill up to 1/3 cup water

Instructions

1. To prepare the crust, in a mixing bowl, mix all dry ingredients until they blend well

2. Add in butter, mix well with a wooden spoon or your finger tips, until butter blended well in the flour mixture

3. Add in coffee, little by little. You can see at the end the dough becomes non-sticky to the bowl = ready

4. On a lightly floured working surface, knead the dough briefly with your hand, press it flat

Wrap the dough with the plastic wrap

Store in the fridge at least 1hour before use (up to 2 days)

5. Take out the dough from the fridge and let it rest for 5 mins

6. Roll out the dough flat
Place it on the mould, remove the excess edge if there is any
Use a fork to pinch some holes at the bottom

7. Place the dough in the fridge for several hours to cool it down and relax the dough

8. After several hours, preheat the oven to 180°c
Put the dough in the oven and bake for 25-30mins

Remove the mould at least after 10mins
Let it cool down completely

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Filling:

250g mascarpone

4tbsp sugar

100g strawberries

Instructions

1. Mix all the ingredients and beat them until blended well

2. Store it in the fridge in an air-tight container

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Toppings:

Fresh strawberries**

Icing sugar

** I think you can use as much as you want, as long as you ensure it can cover the mascarpone filling

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Assemble:
1. Use a spetula to transfer the filling onto the chocolate crust

2. Place fresh strawberries on the top of mascarpone filling
Sprinkle icing sugar on the strawberries

Enjoy!