Chocolate Espresso Kahlua Tart Recipes

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CHOCOLATE-ESPRESSO KAHLUA TART

A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 14



Chocolate-Espresso Kahlua Tart image

Steps:

  • Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
  • Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
  • Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
  • Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
  • Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
  • Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

2 cups hazelnuts (9 ounces)
1 1/3 cups finely ground chocolate wafer cookies (about 22)
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
1/2 cup Kahlua (coffee-flavored liqueur)
1/2 cup unsweetened cocoa powder
2 large eggs, separated
1 teaspoon instant espresso powder
Pinch of salt
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
1 cup heavy cream
6 tablespoons sugar

CHOCOLATE ESPRESSO KAHLUA TART

Make and share this Chocolate Espresso Kahlua Tart recipe from Food.com.

Provided by Diana Adcock

Categories     < 4 Hours

Time 2h30m

Yield 1 tart, 8-10 serving(s)

Number Of Ingredients 15



Chocolate Espresso Kahlua Tart image

Steps:

  • Preheat oven to 375 degrees.
  • Spread hazelnuts in a single layer on a baking sheet.
  • Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
  • Remove from oven, reduce heat to 325 degrees.
  • Rub nuts with a towel to remove skins.
  • Cool then finely grind in a food processor.
  • In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
  • Press into the bottom and up the sides of a 11 inch round tart pan.
  • Chill for 30 minutes.
  • Place chilled tart shell on a baking sheet and cook for 20 minutes.
  • Cool Completely.
  • In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
  • Melt butter and chocolate in a double boiler.
  • Whisk in Kahlua mixture.
  • Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
  • Remove from heat and let cool completely.
  • Using an electric mixer beat cream until you get stiff peaks.
  • Whisk egg whites and sugar in a double boiler over simmering water.
  • Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
  • Remove from heat.
  • Whisk on medium speed until soft peaks form.
  • On high speed continue to whisk until peaks are stiff and glossy.
  • Using a spatula gently fold in chocolate mixture, then whipped cream.
  • Spread evenly into cooled tart shell.
  • Chill 2 hours or overnight.

Nutrition Facts : Calories 695.1, Fat 56.3, SaturatedFat 22.8, Cholesterol 147.4, Sodium 282.8, Carbohydrate 38.2, Fiber 5.7, Sugar 22.3, Protein 9.8

2 cups hazelnuts
1 1/3 cups chocolate wafers, finely ground
1/2 teaspoon instant espresso powder
salt, pinch
1/2 cup butter, melted
2 tablespoons butter, melted
1/2 cup Kahlua
1/2 cup unsweetened cocoa powder
2 large eggs, separated
1 teaspoon instant espresso powder
salt, pinch
4 ounces bittersweet chocolate, chopped fine
4 tablespoons butter
1 cup heavy cream
6 tablespoons sugar

CHOCOLATE-ESPRESSO TART

This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth espresso-flavored chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12



Chocolate-Espresso Tart image

Steps:

  • Make the ganache: 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. Let cool to room temperature, 1 to 2 hours.
  • Make the tart shell: 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 until pale and fluffy, about 4 minutes. Add egg and vanilla, and mix until combined, scraping down sides of bowl as needed. Reduce speed to low. Gradually add the flour mixture in 3 batches, alternating with the cream. Shape dough into a thick rectangle; wrap in plastic. Refrigerate until cold, about 30 minutes.
  • Preheat oven to 350 degrees. Roll out dough between 2 pieces of lightly floured parchment paper to a 16-by-6-inch rectangle, about 1/4 inch thick. Press dough into a 14-by-4 1/2-inch rectangular flan frame set on a baking sheet lined with parchment. Trim dough flush with top edge. Prick all over bottom of shell with a fork. Bake until firm, 18 to 20 minutes. Transfer to a wire rack; let cool completely. Unmold.
  • Put ganache into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a pastry bag fitted with a large star tip (such as Ateco No. 828).
  • Smooth mascarpone cheese over bottom of tart shell with an offset spatula.
  • Pipe ganache rosettes, one next to the other, on top of mascarpone to cover.

8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups mascarpone cheese

CHOCOLATE KAHLUA WALNUT TART

Received on line from Cooking.com and so pretty and described as: a delicious holiday tart tastes impressive, but it's a breeze to make. Warm, earthy chocolate, a hint of coffee-flavored liqueur and toasted walnuts are baked in a delicious shortbread cookie crust. Although the tart pan makes a pretty fluted edge, a 10-inch springform pan will work just as well.

Provided by Bonnie G 2

Categories     Tarts

Time 48m

Yield 1 Tart, 12 serving(s)

Number Of Ingredients 12



Chocolate Kahlua Walnut Tart image

Steps:

  • Preheat the oven to 375 degrees F.
  • To prepare the crust, pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until coarse crumbs form.
  • Whisk together the heavy cream and egg yolk in a small bowl. Slowly pour the heavy cream mixture into the feed tube and pulse until the dough begins to come together; form into a disk.
  • With lightly floured hands, press the dough evenly onto the bottom and up the sides of an 11-inch tart pan with a removable bottom, making sure to press the dough up to the rim.
  • Bake until lightly browned, about 12 minutes. Transfer to a rack. Sprinkle the walnuts and chocolate chips evenly onto the bottom of the crust.
  • Meanwhile, to prepare the filling, combine the brown sugar, corn syrup, butter and cream in a medium saucepan over medium-high heat. Bring to a boil and cook, stirring constantly, until the sugar is completely dissolved, about 1 minute.
  • Remove from the heat and stir in the coffee liqueur. Pour over the walnuts. Bake until the mixture is bubbly around the edges, about 15 minutes.
  • Cool on a rack. Serve warm or at room temperature.
  • Tip: If the pie crust puffs up while baking, gently prick it in several places with a fork.

Nutrition Facts : Calories 429.4, Fat 28.2, SaturatedFat 10.7, Cholesterol 49.5, Sodium 68.3, Carbohydrate 42.2, Fiber 2.1, Sugar 25.7, Protein 5

1 1/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
3 -4 tablespoons heavy cream
1 egg yolk
2 cups toasted walnuts, coarsely chopped
1/2 cup dark chocolate chips
3/4 cup packed light brown sugar
1/4 cup dark corn syrup
1/4 cup unsalted butter
3 tablespoons coffee liqueur

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