22. September 2019Laura Tassatti

So the day is finally here! The day I publish my blog! There were times when I wasn’t so sure if this was actually going to happen anytime, but now that I’ve pulled myself together in the last few weeks and worked hard on it, I can finally show it to you, even if I still have to work on it here and there. So don’t be too strict yet.

After finishing my logo two weeks ago after what feels like forever, I needed a recipe and a header picture for the start, so I made a recipe for damson chocolate tartlets with marzipan mascarpone cream, which I’m sharing with you now. I took damsons because they are in season, marzipan and mascarpone I had still left, they had to be processed and chocolate is always good. So the recipe wasn’t created by studying for a long time which ingredients could harmonize well, but rather by “let’s see what we have at home”. But that doesn’t make it bad in any way, because it actually goes together and tastes very good. Unless you don’t like marzipan. But it is similar to raisins…just leave it out or replace it with something else.

I hope you like the first impression of my blog and I’m looking forward to feedback. (As I said, it’s still at the beginning, so there are still a few things to improve) If you try my recipes, comment, write me or link me on Instagram 🙂

At the moment it’s still a bit empty, but new recipes are coming soon!

Print Recipe


  • Serves: 10 Tartelettes (10cm ø)


chocolate shortcrust

  • 175 g butter, roomtemperature
  • 100 g sugar
  • 1 Egg, 50 g
  • 250 g flour
  • 20 g cocoa


  • 170 g mascarpone
  • 200 g cream
  • 100 g marzipan
  • 170 g curd cheese, or chream cheese
  • ca. 14 damsons, or plums
  • 1 tsp vanilla extract
  • jam, for coating the tartlets


  • 1)

    Knead soft butter and sugar with your hands in a mixing bowl. Add the egg and continue kneading until the dough is creamy.

  • 2)

    Mix flour with cocoa and knead until the mixture is completely incorporated and the dough has a firm consistency. Wrap the dough in cling film and let it rest in the fridge for 30 minutes.

  • 3)

    In the meantime, heat the marzipan until it is soft and then mix with the mascarpone, curd cheese and vanilla extract, then whip the cream until stiff and fold in. Keep the cream in the refrigerator until use

  • 4)

    Preheat the oven to 200°C and grease the tartlets and dust with flour. Knead the shortcrust pastry briefly and then roll out approx. 4mm and line the moulds with it. Bake the tartlets in the oven for about 15 minutes. For this purpose it is best to wrap rice in baking paper or oven foil and put it into the tartelettes so that they keep their shape. After 10 minutes remove the rice sacks and bake ready.

  • 5)

    Let the tartlets cool down a bit before taking them out of the mould. When they are completely cooled, spread the jam on them and fill them with the cream. Then decorate with the damsons. To get the rose look, simply halve the damsons, cut them into thin slices and place them in a spiral from the outside to the inside.

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