Sweet crunchy crust with rich chocolate filling, topped with espresso mascarpone cheese Here’s another story of an ingredient wanted to commit suicide. This time it’s the mascarpone cheese. So you also know the story of buying stuffs in bulk? Ha! I know you do. So you get the picture. I knew I bought the mascarpone cheese for something. I really did. But my saved recipes to try are everywhere and I didn’t have enough time to search all of them. What to do? What to do? Well, I found it before I encounter some suicidal scene inside the fridge. I was supposed to use the mascarpone cheese for another recipe, but I want to have a reason to use my pretty tartlet pans. The source recipe used 11-inch, but I managed to divide the crust, filling and topping evenly with my tartlet pans. I love them more in smaller size or do you think I am really just finding an excuse to use my pans? 😀 These tarts have sweet, crunchy crust with very rich chocolate filling. I have burnt the crust a little as I was busy with something else – probably another recipe to try. I used semi-sweet chocolate chips, but I think dark chocolate can be used, too. I don’t even know why I did not opt for dark chocolates. Oh well! Maybe next time, Jhuls! 😛 To finish off, each tart must be topped with espresso mascarpone filling and dust with fairy dust, er… cocoa powder. I hope you try this recipe and I would love to know what you think. 😉 Have a fantastic weekend and happy Fiesta Friday to all! Wishing you a day full of smiles! 😀 😀 😀 These cute tarts are for you, my friends at Fiesta Friday # 106. I hope all of you including Angie and our co-hosts, Ginger and Andrea will love this, too. 🙂 I am also bringing these tartlets at Saucy Saturdays | Recipe of the Week | Sunday Sweets | Melt in Your Mouth Monday | What’d You Do This Weekend? | Lou Lou Girls Fabulous Party | Turn It Up Tuesday | Showcase Your Talent Thursday | Foodie FriDIY | Foodie Friends Friday | Throwback Thursday | Sunday’s Simple Homemaker | Tickle My Tastebuds Tuesday | Cook Blog Share | Bake of the Week | Please follow and like us: