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 TART
Provided by Tyler Florence
Categories dessert
Time 3h20m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- To make the pastry: combine the flour, sugar, and salt in a large mixing bowl. Add the butter and mix with a pastry blender or hands until the mixture resembles coarse crumbs. Make a well in the middle of the pastry. Combine the egg yolk with the ice water in a small bowl, whisking to blend; pour it into the well and work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic; refrigerate for at least 30 minutes.
- Roll out the pastry on a lightly floured surface into a 12-inch circle, about 1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch tart pan with a removable bottom. Press the dough into the pan so it fits tightly; press the edges into the sides of the pan. It is important to press the dough evenly into every nook and corner of the ring, especially the scalloped edges. Shave off the excess hanging dough with a knife. Put the tart in the refrigerator for 15 minutes to relax.
- Preheat the oven to 350 degrees F.
- Place the tart pan on a sturdy cookie sheet so it will be easy to move in and out of the oven. Line the tart with aluminum foil and add pie weights or dried beans to keep the sides of the tart from buckling. Bake for 30 minutes, then remove the foil and weights. Using a pastry brush, lightly coat the crust with a beaten egg white. Return to the oven and continue to bake for another 8 minutes until the tart is golden in color, but not brown. Remember the tart will be cooked again with the filling. It should be cooked but light in color so that it will not burn on the second bake. Set aside to cool and lower the oven temperature to 325 degrees F.
- To make the filling: Heat the heavy cream and milk in a pot over medium-low flame, until it simmers slightly around the edges. Remove from the heat; add the chopped chocolate and stir until melted and smoothed out. Add the sugar and salt and whisk until well incorporated. Beat the eggs in a small bowl until blended and add them to the chocolate mixture, stir until completely blended. Pour the filling into the cooled tart shell and bake at 325 degrees F for 15 to 20 minutes until the filling is set and the surface is glossy. If you see any bubbles or cracks forming on the surface, take the tart out right away - that means it is beginning to become over baked. Cool before cutting.
CHOCOLATE ESPRESSO TORTE
Rich, intensely-flavored dessert from Fine Cooking. I made this especially for my husband, whose #1 drink of choice is espresso. You'll definitely want to use top-quality chocolate and, of course, good, fresh coffee beans. I used 8 ounces of bittersweet chocolate, rather than the semisweet/unsweetened combination, and refrigerated overnight before serving. The original recipe listed double-strength coffee as an alternative to the brewed espresso, but I would only use this if you have no means to brew espresso, or, at least, access to purchased shots.
Provided by GaylaJ
Categories Dessert
Time 50m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Butter an 8-inch cake pan (I used a springform pan) and line bottom with parchment paper. Butter the parchment and lightly flour (or use cocoa) the pan, shaking out excess.
- In a small, heavy-based saucepan, melt chocolate and butter over medium heat, stirring frequently. Set aside.
- Using the whisk attachment of a stand mixer, whip the eggs, sugar, brewed espresso, ground espresso beans, and salt on medium-high speed until thick and voluminous, at least 8 minutes (I mixed about 10 minutes). Turn the mixer to low and mix in the chocolate-butter mixture. Turn off mixer and sift the flour over the batter and fold until all the ingredients are fully incorporated.
- Pour batter into prepared pan and bake until a skewer inserted in the center comes out clean, 25-30 minutes.
- Cool in the pan on a rack for 10 minutes. Set a plate over the torte and carefully invert the torte onto the plate; peel off the parchment. Flip the torte back onto the rack to cool completely before slicing. (Since I used a springform pan, I let it cool completely in the pan.).
Nutrition Facts : Calories 274.6, Fat 23.1, SaturatedFat 13.8, Cholesterol 109, Sodium 93.7, Carbohydrate 19.3, Fiber 3.9, Sugar 10.4, Protein 5.9
SALTED CHOCOLATE TART
I have always avoided making chocolate tarts, not out of laziness (I love a bit of pastry-making, in the right mood), but because I have never really felt that the pastry served the chocolate, or was worth the effort here. This is my simple solution: make a base out of chocolate cookies. And the filling is just as easy to make, too. Not that you'd know from the taste. I never lie about how effortless something is to make, but no one will believe me on this one. I think the hit of salt is crucial: it subtly counters the richness of all the chocolate, so even if you don't normally go in for the sweet-salt combo, don't be tempted to leave it out. Halve the amount of salt, if you must. I am having a bit of a smoked salt moment and urge you to try the flakes in general and, in particular, here. If you want to, of course, you can use Bourbon biscuits for the base: Oreos give that dramatic espresso-blackness, but the more Aztec-earth brown of the Bourbon base will highlight the darkness of the filling.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 10h
Yield 14 slices
Number Of Ingredients 14
Steps:
- For the base: Snap the oreos into pieces and drop them into the bowl of a food processor. Do likewise with the chocolate, then blitz them together until you have crumbs. Add the butter and salt, and blitz again until the mixture starts to clump together. If you're doing this by hand, bash the cookies in a freezer bag until they form crumbs, finely chop the chocolate and melt the butter, then mix everything, along with the salt, in a large bowl with a wooden spoon or your hands encased in disposable gloves.
- Press the mixture into a 23-centimeter/10-inch deep-sided, loose-bottomed flan or tart pan. Pat down on the bottom and up the sides of the pan with your hands or the back of a spoon, so that the base and sides are evenly lined and smooth. Put into the fridge to chill and harden for at least 1 hour, or 2 hours if your fridge is stacked. I wouldn't keep it for longer than a day like this as the Oreo crust tends to get too crumbly.
- For the filling: Finely chop the chocolate. Put the corn starch into a cup and whisk in the milk until smooth. Pour the cream into a heavy-based saucepan into which all the ingredients can fit and be stirred without splashing out of the pan, then add the finely chopped rubble of chocolate, the sieved cocoa (or just sieve it straight in), espresso or instant coffee powder, sugar, vanilla paste or extract, olive oil and smoked salt. Place over a medium to low heat and whisk gently--I use a very small whisk for this, as I'm not aiming to get air in the mixture, I'm just trying to banish any lumpiness--as the cream heats and the chocolate starts melting.
- Off the heat, whisk in the corn starch and milk mixture until it, too, is smoothly incorporated, and put the pan back on a low heat. With a wooden spoon, keep stirring until the mixture thickens, which it will do around the 10-minute mark, but be prepared for it to take a few minutes more or less. Take the pan off the heat every so often, still stirring, so that everything melds together, without the cream coming to a boil. When ready, it should be thick enough to coat the back of a wooden spoon, and if you run your finger through it (across the back of the spoon) the line should stay.
- Pour the mixture into a wide measuring jug or batter jug (it should come to about the 600 milliliter/2 1/2 cup mark). Now run a piece of baking parchment or greaseproof paper under cold water, wring it out and place the damp, crumpled piece right on top of the chocolate mixture, then put the jug into the fridge for 15 minutes. The mixture will still be warm, but will be the right temperature to ooze into the base without melting it.
- Pour and scrape the mixture into the cookie-lined tart pan and put it back in the fridge overnight. Don't leave it longer than 24 hours, as the base will start to soften.
- Take the tart out of the fridge for 10 minutes before serving, but unmould straight away. Sit the tart pan on top of a large tin or jar and let the ring part fall away, then transfer the dramatically revealed tart to a plate or board. Leave the pan base on.
- Slice modestly--this is rich and sweet, and people can always come back for more--and serve with creme fraiche; the sharpness is just right here. Leftovers will keep in the fridge for 4 to 5 days, but the base will soften and the sides crumble a bit. That will not detract from your eating pleasure too much, but I still like to give it its first outing at optimal stage!
DARK CHOCOLATE TRUFFLE TART
Espresso enhances and intensifies the dark chocolate flavor of my truffe tart. I make the crust with toasted walnuts and dust the cooled dessert with baking cocoa before serving. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Place confectioners' sugar and walnuts in a food processor; pulse until walnuts are finely chopped. Add flour, cocoa and salt; pulse until blended. Add butter; pulse until mixture resembles coarse crumbs., Press dough onto bottom and up sides of a greased 9-in. fluted tart pan with removable bottom. Refrigerate 30 minutes. Bake 10 minutes., Meanwhile, for filling, in a double boiler or metal bowl over hot water, melt chocolate and butter; stir until smooth. Stir in cream and espresso powder. Remove from heat; cool slightly. Whisk in eggs, egg yolk, sugar and vanilla., Pour filling into warm crust. Bake 20-25 minutes or until center is just set (mixture will jiggle). Cool completely on a wire rack. Dust with cocoa before serving.
Nutrition Facts : Calories 326 calories, Fat 24g fat (13g saturated fat), Cholesterol 85mg cholesterol, Sodium 42mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO
Provided by Rochelle Palermo
Categories Coffee Milk/Cream Chocolate Dessert Valentine's Day Hazelnut Simmer Butter Bon Appétit Kidney Friendly Peanut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- For crust:
- Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
- Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
- For filling:
- Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
- For topping:
- Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
- Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
- Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.
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 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.
More about "chocolate espresso tart recipes"
CHOCOLATE ESPRESSO TART - THREE OLIVES BRANCH
From threeolivesbranch.com
Cuisine AmericanCategory DessertServings 8Total Time 30 mins
- Using a food processor, combine the powdered flour, sugar, cocoa powder, and butter. Blend just until the mixture forms a ball.
- Bake the crust until it is just cooked through, approximately 10 minutes. You can test it with a toothpick like a cake. Remove from oven and set aside to cool.
CHOCOLATE ESPRESSO TART | CANADIAN LIVING
From canadianliving.com
ESPRESSO CHOCOLATE TART | FOODTALK
From foodtalkdaily.com
Servings 1Total Time 1 hr 30 mins
CHOCOLATE ESPRESSO TART - MURIELLE BANACKISSA
From muriellebanackissa.com
Estimated Reading Time 4 mins
CHOCOLATE ESPRESSO MASCARPONE TART - MYJOURNEYMYFOOD.COM
From myjourneymyfood.com
CHOCOLATE TART RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE TIRAMISU TART | METRO
From metro.ca
ESPRESSO CHOCOLATE TART - HOMEMADE MORGAN
From homemademorgan.com
CHOCOLATE ESPRESSO TART RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE ESPRESSO AND HAZELNUT TART RECIPE : SBS FOOD
From sbs.com.au
NO BAKE CHOCOLATE ESPRESSO MOUSSE TART - THE SUGAR COATED ...
From thesugarcoatedcottage.com
SIMPLE CHOCOLATE TART | JAMIE OLIVER CHOCOLATE RECIPES
From jamieoliver.com
CHOCOLATE ESPRESSO HAZELNUT TART - THE CANDID APPETITE
From thecandidappetite.com
ČOKOLáDOVO KáVOVý TART - BLONDIE-ISH AT KITCHEN
From blondieishatkitchen.com
JCOCO CHOCOLATE – SEATTLE CHOCOLATE COMPANY
From seattlechocolate.com
BEST ESPRESSO CHOCOLATE TORTE RECIPES | FOOD NETWORK …
From foodnetwork.ca
CHOCOLATE ESPRESSO TART | PURE.SWEET.
From puresweet.wordpress.com
MACCHIATO CHOCOLATE TART - BAKE FROM SCRATCH
From bakefromscratch.com
CHOCOLATE ESPRESSO TART | RECIPE | TART BAKING, CHOCOLATE ...
From pinterest.ca
OUR 35 BEST CHOCOLATE DESSERTS YOU'LL LOVE | FOOD & WINE
From foodandwine.com
RECIPE: HOW TO MAKE CHOCOLATE ESPRESSO TART - REDIFF.COM ...
From rediff.com
CHOCOLATE GANACHE TART WITH SEA SALT AND ESPRESSO BEANS ...
From saveur.com
PLANT-BASED CHOCOLATE-ESPRESSO TART | AMERICA'S TEST KITCHEN
From americastestkitchen.com
ESPRESSO CHOCOLATE GANACHE TART (GF) - FLAVOUR AND SAVOUR
From flavourandsavour.com
NO-BAKE CHOCOLATE TART - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
CHOCOLATE GANACHE AND ESPRESSO, BUCKWHEAT AND ... - GOOD FOOD
From goodfood.com.au
CHOCOLATE TART WITH ESPRESSO GLAZE BY TOM GOLDSMITH ...
From foodrhythms.com
CALORIES IN CHOCOLATE ESPRESSO - CALORIE, FAT, CARB, FIBER ...
From sparkpeople.com
ESPRESSO GANACHE TART | MINDFOOD RECIPES & TIPS
From mindfood.com
BITTERSWEET CHOCOLATE TART WITH COFFEE ... - FOOD & WINE
From foodandwine.com
VEGAN CHOCOLATE SWEET POTATO TART - THE VEGAN 8
From thevegan8.com
CHOCOLATE AND ESPRESSO RICOTTA TART WITH TOASTED HAZELNUTS ...
From perfectitaliano.com
ESPRESSO CHOCOLATE TART WITH COFFEE SYRUP - MINDFOOD
From mindfood.com
CHOCOLATE AND COFFEE TART RECIPE | WESTGOLD NZ
From westgold.com
MILK CHOCOLATE ESPRESSO TART - CARRIE BROWN | KETO | LOW CARB
From carriebrown.com
CHOCOLATE ESPRESSO TART - THE COZY PLUM
From thecozyplum.com
VEGAN CHOCOLATE TART (NO SOY!) - DETOXINISTA
From detoxinista.com
You'll also love