Bittersweet Chocolate Tart With Coffee Mascarpone Cream
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Yields:
-
1 9.5 inch tart
- Serves:
- 1
ingredients
- 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
directions
- MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
- Add the butter and egg yolk and process until a soft, crumbly dough forms.
- Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
- Pat the dough over the bottom and up the side of the pan in an even layer.
- Refrigerate until firm.
- Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
- Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
- Remove 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.
- MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
- Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
- Let cool for 5 minutes.
- Whisk in the egg; the mixture will thicken slightly.
- Set the tart shell on a baking sheet and fill it with the chocolate custard.
- Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
- Transfer the tart to a rack to cool, then refrigerate until chilled.
- MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
- In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
- At low speed, scrape the gelatin into the bowl and beat to combine.
- Dollop the cream onto the tart and swirl decoratively.
- Sift the cocoa over the cream.
- Refrigerate the tart until firm before serving.
- NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.
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RECIPE SUBMITTED BY
SashasMommy
United States