3 hrs 30 mins
I had this at a food and wine pairing class with Rosa Regale Banfi Brachetto d'Acqui... it was amazing! Recipe by Francois Payard From Tiramisù Tart, April 2003 Food & Wine Mag. Note the mascarpone cheese is 1/4 cup PLUS 2 tablespoons (not separated). It wouldn't let me put it in that way. All other ingredients that appear twice are separated, for example, one egg might be for the tart shell and the other is for the filling.
My Private Note
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Units: US | Metric
- 1 1/3 cups all-purpose flour
- 3/4 cup confectioners' sugar
- 1/4 cup sugar
- 1 pinch salt
- 7 tablespoons unsalted butter, softened
- 1 large egg yolk
- 1 large egg, beaten
- 3/4 cup heavy cream
- 1 1/2 cups heavy cream
- 1/2 cup whole milk
- 1/2 lb bittersweet chocolate, chopped
- 1 1/4 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 1 1/2 teaspoons coffee extract (see Note)
- 1/4 cup mascarpone cheese
- 2 tablespoons mascarpone cheese
- 1 tablespoon unsweetened cocoa powder
- 1MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
- 2Add the butter and egg yolk and process until a soft, crumbly dough forms.
- 3Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
- 4Pat the dough over the bottom and up the side of the pan in an even layer.
- 5Refrigerate until firm.
- 6Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
- 7Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
- 8Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
- 9MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
- 10Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
- 11Let cool for 5 minutes.
- 12Whisk in the egg; the mixture will thicken slightly.
- 13Set the tart shell on a baking sheet and fill it with the chocolate custard.
- 14Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
- 15Transfer the tart to a rack to cool, then refrigerate until chilled.
- 16MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- 17Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
- 18In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
- 19At low speed, scrape the gelatin into the bowl and beat to combine.
- 20Dollop the cream onto the tart and swirl decoratively.
- 21Sift the cocoa over the cream.
- 22Refrigerate the tart until firm before serving.
- 23NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.
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Nutritional Facts for Bittersweet Chocolate Tart With Coffee Mascarpone Cream
Serving Size: 1 (1401 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 3952.0
- Calories from Fat 2652
- Total Fat 294.6 g
- Saturated Fat 180.5 g
- Cholesterol 1380.8 mg
- Sodium 508.6 mg
- Total Carbohydrate 292.0 g
- Dietary Fiber 6.2 g
- Sugars 146.9 g
- Protein 45.5 g
The following items or measurements are not included: