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 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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