High Country Baking: Dark chocolate mascarpone tart

Rich dark chocolate with a silky, smooth texture is cradled in sweet tender crust.

Published on Feb. 8, 2026

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This twice-monthly column presents recipes and tips that make baking in the mountains successful. The dark chocolate mascarpone tart features rich dark chocolate with a silky, smooth texture cradled in a sweet tender crust. It's first-rate and company worthy yet couldn't be simpler to make.

Why it matters

High altitudes make baking challenging, as cookies spread, cakes fall, and few baked goods turn out as they do at sea level. This column provides recipes and tips to help mountain bakers achieve successful results.

The details

The mascarpone must be at room temperature, or it may harden some of the melted chocolate when added, ruining the tart's texture. Vera recommends using semisweet chocolate with about 64% cacao for the filling. If using chocolate with a higher percentage, taste the filling and add a little sugar if needed. The tart shell is made from a simple dough that is rolled out, placed in the pan, and prebaked before adding the chocolate filling.

  • The tart shell dough should be refrigerated for at least 45 minutes before baking to help prevent it from puffing and shrinking.
  • The prebaked tart shell should be cooled completely on a rack before adding the chocolate filling.
  • The filled tart should be refrigerated for at least 3 hours to firm up before serving.

The players

Vera Dawson

A high-elevation baking instructor and author of three high-altitude cookbooks. She has tested and altered the recipes in this column in her kitchen in Frisco, Colorado, where she has lived since 1991.

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What they’re saying

“Though decorated for a Valentine's Day celebration, it's welcome any time of year if topped with a drizzle of caramel sauce, a dollop of whipped cream, or accompanied by fresh raspberries.”

— Vera Dawson (summitdaily.com)

The takeaway

This recipe demonstrates that even complex-sounding baked goods can be made successfully at high altitudes with the right techniques. By providing tips on ingredients, preparation, and timing, this column empowers mountain bakers to create impressive desserts like this dark chocolate mascarpone tart.