Chocolate tart

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By Wendy 28 Apr 2012 08:46

Chocolate tart

I'm thinking of making Jamie's simple chocolate tart. He uses double cream and as the so-called double cream here is rubbish I want to use mascarpone. My questions are can I heat mascarpone to boiling point? He also states that it might look split when the milk is added, would this happen if I use mascarpone or does it only happen with proper cream? It sounds more than simple to me! I might make something completely different instead!

Wendy :)

 
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