Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate is the dessert I make when I want something that feels a little special, but I still want it to be doable on a normal weeknight. You know those days when the fruit bowl is full of plums that are this close to getting too soft, and you do not want to waste them? This tart is my favorite save. It tastes like a cozy bakery treat, but it is honestly pretty simple if you take it step by step. The plums get jammy, the mascarpone turns creamy and mellow, and the dark chocolate sneaks in with that bitter rich bite. If you are craving a dessert that is not overly sweet and still feels decadent, you are in the right place.
Best Seasonal Cakes and Tarts
I bake with whatever looks good and affordable that week, and plums are one of those fruits that make you look like you tried really hard, even when you did not. When they are in season, they are juicy, tangy, and basically begging to be baked. And when they are not perfect, baking is even more forgiving. That is why Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate ends up on repeat in my kitchen.
Why this tart works in late summer and early fall
Plums are at their best around late summer, but I keep making this into early fall too. Even slightly firm plums will soften nicely in the oven. If you are the type who usually bakes apple pies in fall, think of this as a fun switch that still gives you that cozy vibe.
Here is what I love about baking seasonal tarts:
They are flexible. If your plums are sweeter, you can cut the sugar a little. If they are tart, you can add a touch more.
They look gorgeous. Plum slices naturally arrange into that pretty pattern without much effort.
They freeze your stress. Not literally, but you can make the crust ahead and relax later.
If you are in a chocolate mood and want something that leans even more dessert bar than tart, you might like these cherry dark chocolate mascarpone brownie bars. They hit that same creamy plus rich chocolate note.
Unique Flavor Combinations for Desserts
I used to think plums should stay in the lane of jam or simple fruit crisps. Then I tried them with mascarpone and it kind of changed my mind. Mascarpone is mellow and creamy, like a softer cousin of cream cheese. With plums, it rounds out the tang and makes the whole tart taste smooth and balanced. Then you add dark chocolate and it becomes a serious treat.
The flavor trio: plum, mascarpone, dark chocolate
This is the combo that makes Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate feel so old school and fancy at the same time. The plums bring brightness, mascarpone brings softness, and dark chocolate brings depth. I like dark chocolate here because milk chocolate can get too sweet and it can blur the plum flavor.
If you want to keep the tart feeling classic, use chocolate in a subtle way:
- Grate a little dark chocolate into the mascarpone filling.
- Scatter chopped dark chocolate under the plums so it melts into the crust layer.
- Finish with thin curls of dark chocolate after baking.
Also, if you are into cherry plus chocolate plus mascarpone in bite sized form, these chocolate cherry mascarpone tartlets are a super cute idea for parties.
“I made this for Sunday dinner and my family thought it came from a bakery. The plums stayed bright, the mascarpone layer was so creamy, and the chocolate was the perfect finish.”
Tips for Baking with Plums and Chocolate
Plums and chocolate are amazing together, but they both have personalities. Plums release juice, and chocolate can burn if it is too close to a hot edge. So I have a few practical tips that keep everything tasting clean and not messy.
My no stress method for this tart
Here is how I make Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate without overthinking it.
- Pick the right plums: Look for plums that are ripe but not collapsing. A little give is perfect.
- Slice evenly: Thin slices cook fast and look nicer. If you go too thick, the center can stay firm while the edges get mushy.
- Prevent a soggy crust: Sprinkle a light layer of ground almonds, crushed cookies, or even a teaspoon of flour on the crust before adding filling. It soaks up extra juice.
- Use dark chocolate smartly: Tuck chocolate pieces under the fruit or stir into the mascarpone. Avoid leaving big chunks exposed on top during baking.
- Let it cool: This is important. The tart sets as it cools, and slicing too early makes it look sloppy.
Basic ingredient list I use most of the time:
Crust: flour, sugar, salt, cold butter, egg yolk, a splash of cold water.
Filling: mascarpone, egg, sugar, vanilla, lemon zest, pinch of salt, chopped dark chocolate.
Topping: sliced plums, a little sugar, optional cinnamon, extra dark chocolate for finishing.
Quick baking flow:
Blind bake the crust for about 10 to 12 minutes until it looks dry. Stir the filling, spread it in, arrange plums on top, then bake until the center is set and the fruit looks glossy and soft. If your plums are super juicy, you might need an extra 5 minutes.
If hazelnut is your thing, you would probably enjoy this chocolate hazelnut mascarpone tart too. Same creamy vibe, different nutty twist.
Creative Dessert Presentation Ideas {video_youtube}
This tart is naturally pretty, but a couple small details make it look like you planned it. I am not fancy, but I love a dessert that gets people to say, wait you made that?
My go to presentation tricks:
Glossy finish: Warm a spoonful of plum jam with a tiny splash of water and brush it over the plums after baking.
Chocolate curls: Use a vegetable peeler on a dark chocolate bar. Add curls right before serving.
Simple slice styling: Plate each slice with a small spoon of whipped cream or plain yogurt. That little creamy sidekick is perfect with plums.
Powdered sugar: Light dusting, not a snowstorm. Just enough to make it look dreamy.
Pairing Cakes with Seasonal Fruits
Once you make this tart, you start thinking about other fruit pairings. The basic idea is: creamy filling, buttery crust, fruit on top, and then one deeper flavor like dark chocolate or toasted nuts.
Here are pairings that usually work well:
Plums: dark chocolate, almonds, vanilla, cinnamon, orange zest.
Cherries: chocolate, mascarpone, almond extract.
Peaches: honey, vanilla, a little browned butter flavor.
Pears: chocolate, hazelnut, warm spices.
Apples: caramel, cinnamon, toasted nuts.
And yes, I am biased, but Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate is one of the best ways to use plums if you want something that feels cozy but not heavy.
Common Questions
1) Can I use frozen plums?
Yes, but thaw them first and pat them dry. Frozen fruit releases more liquid, so add that thin layer of ground almonds or cookie crumbs on the crust to help.
2) What if I cannot find mascarpone?
You can use full fat cream cheese, softened. It will be a bit tangier. Add a spoonful of heavy cream to smooth it out.
3) How do I know when the tart is done?
The edges should look set and lightly golden, and the center should jiggle just a little, like set pudding. It firms up as it cools.
4) Can I make it ahead?
Totally. Bake it, cool it, then cover and refrigerate. I actually think it slices even better the next day.
5) What dark chocolate percentage is best?
I like 60 to 70 percent. It tastes rich without being too bitter, and it balances the plum sweetness.
A sweet finish and a little nudge to bake
If you have a few ripe plums hanging around, this is your sign to turn them into Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate and treat yourself. It is buttery, creamy, and full of that deep cocoa flavor without being overly sweet. If you want more plum and chocolate inspiration, I love browsing recipes like Roasted Plum & Chocolate Frangipane Tarts | The Brick Kitchen for extra ideas and twists. Bake it once, take a bite while it is slightly warm, and you will get why I keep coming back to it.
Print
Old-Fashioned Plum and Mascarpone Tart with Dark Chocolate
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A cozy yet elegant tart featuring jammy plums, creamy mascarpone, and rich dark chocolate, perfect for using ripe plums.
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup cold butter, cubed
- 1 egg yolk
- 1-2 tablespoons cold water
- 1 cup mascarpone cheese
- 1 large egg
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 pinch salt
- ½ cup chopped dark chocolate
- 4-6 sliced plums
- 2 tablespoons sugar for topping
- Optional: cinnamon or additional chocolate for finishing
Instructions
- Preheat the oven to 375°F (190°C).
- Combine flour, sugar, and salt in a bowl.
- Add cold butter and mix until crumbly.
- Stir in egg yolk and just enough cold water to form a dough.
- Roll the dough and place it in a tart pan. Blind bake for 10-12 minutes.
- Mix mascarpone, egg, sugar, vanilla, lemon zest, and salt until smooth.
- Spread the mascarpone filling into the baked crust.
- Arrange the sliced plums on top and sprinkle with sugar.
- Bake until the center is set and the fruits are glossy, about 25-30 minutes.
- Cool before slicing, allowing the tart to set.
Notes
Brush the finished tart with warm plum jam for a glossy finish, and garnish with chocolate curls before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American