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
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.
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
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
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
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.
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
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
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