 |
Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
|
The taste was more rich, great and just as if you are eating a rich Caffe latte cup over one of the best crust I have ever made. Ingredients:
crust |
2 cups chocolate cookies crumbs |
113g/1/4 pound (1 stick) of melted butter |
1/3 cup coarsely chopped hazelnuts |
filling |
3 (8 ounce) bars of softened cream cheese |
1/2 cup of sugar |
1 teaspoon of vanilla extract |
1/4 cup heavy cream |
1/3 cup espresso coffee at room temperature |
3 eggs |
topping |
1/4 cup heavy cream whipped with 2 tbsp powder sugar |
and 2 tsp espresso powder |
cocoa powder |
Directions:
1. For the Crust: Preheat Oven at 350°F. Combine cookie crumbs, melted butter, and hazelnuts in a bowl and mix. Spread in the bottom and sides of a 9 loose bottom tart pan Bake in oven for 10 minutes. Remove from oven and set aside.
2. For the Filling: Preheat Oven at 350°F. Using an electric mixer blend cream cheese on low speed in a mixing bowl. Use spatula to scrape sides and paddle of mixer. Add in the cup sugar slowly, and continue to beat until creamy. Add in eggs one at a time and continue to mix a lowest speed until eggs are incorporated in the batter. Add the cream and beat. Add in Espresso coffee and vanilla extract and mix until blended. Pour over cooled crust and bake for 40-50 minutes or until set. Let cool with oven door ajar. Chill for 4-5 hours.
3. Just before serving, pipe whipped cream over surface in rosettes and sift cocoa powder over them.
4. N.B These ingredients make 2 (9”loose bottom tart pan)
|
|