How To Make Chocolate Espresso Tart
Indulge yourself in this chocolate espresso tart, made with a buttery tart shell and an espresso-flavored chocolate ganache, for a bittersweet treat.
Serves:
Ingredients
For Ganache:
- 8ozbittersweet chocolate,preferably 61% percent cacao
- 1¼cupsheavy cream
- 2tbspground espresso beans,good-quality
For Tart Shell:
- 1cupall purpose flour
- ¾tspsalt
- unsweetened cocoa powder,dutch-process
- ½cupunsalted butter
- ¼cupsugar
- ¾tsppure vanilla extract
- 3tbspheavy cream
- 1½cupsmascarpone cheese
- 1large egg
Instructions
Ganache:
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Put chocolate into a medium heatproof bowl, and set aside. Bring cream and espresso to a boil in a small pan. Pour through a fine sieve over the chocolate; discard solids. Let stand 2 minutes, then whisk until smooth.
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Let cool to room temperature, 1 to 2 hours.
Tart Shell:
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Sift flour, salt, and cocoa powder into a medium bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed for about 4 minutes until pale and fluffy.
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Add egg and vanilla, and mix until combined, scraping down the sides of the bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream.
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Shape dough into a thick rectangle; wrap in plastic. Refrigerate for about 30 minutes until cold.
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Preheat oven to 350 degrees F. Roll out dough between 2 pieces of lightly floured parchment paper to a 16×6-inch rectangle, about ¼-inch thick. Press dough into a 14×4½-inch rectangular flan frame set on a baking sheet lined with parchment.
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Trim dough flushes with the top edge. Prick all over the bottom of the shell with a fork. Bake for 18 to 20 minutes until firm. Transfer to a wire rack; let cool completely. Unmold.
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Put the ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed for about 4 minutes until soft peaks form. Transfer to a pastry bag fitted with a large star tip such as Ateco No. 828.
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Smooth mascarpone cheese over the bottom of the tart shell with an offset spatula.
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Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.
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Serve and enjoy.
Nutrition
- Calories: 625.49kcal
- Fat: 51.24g
- Saturated Fat: 30.65g
- Trans Fat: 0.47g
- Monounsaturated Fat: 14.31g
- Polyunsaturated Fat: 2.09g
- Carbohydrates: 39.89g
- Fiber: 2.09g
- Sugar: 24.38g
- Protein: 7.21g
- Cholesterol: 159.43mg
- Sodium: 365.96mg
- Calcium: 89.32mg
- Potassium: 250.59mg
- Iron: 1.94mg
- Vitamin A: 439.47µg
- Vitamin C: 0.26mg
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