Chocolate Espresso And Mascarpone Tart |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 10 |
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A very strong coffe taste balanced with so rich creamy filling .So suitable for espresso lovers. Ingredients:
the ganache |
220g plain chocolate chopped |
300ml heavy cream |
2 tbsp ground espresso beans |
crust |
1 cup plain all purpose flour |
3/4 tsp fine sea salt |
1/3 cup unsweetened dutch-process cocoa powder |
110g unsalted butter, softened |
1/4 cup granulated sugar |
1 egg yolk |
3/4 tsp pure vanilla extract |
3 tbsp heavy cream |
filling |
350g mascarpone cheese |
3 tbsp confectioner’s sugar |
zest of one lemon |
Directions:
1. Make the ganache first:
2. Place the chopped chocolate into a medium heatproof bowl, set aside.
3. In small heavy-based saucepan, bring the cream and espresso to a boil, carefully stirring until the cream has just boiled.
4. Pour over the bowl of chocolate and let stand for two minutes.
5. Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth
6. Allow to cool to room temperature, about 1 to 2 hours.
7. The crust:
8. Sift flour, salt and cocoa powder into a medium bowl, set aside.
9. In a separate bowl, beat the butter and sugar until pale and fluffy.
10. Add the egg yolk and vanilla and mix until combined.
11. Gradually sift flour mixture in three additions, alternating with the cream and mixing after every addition. The mixture will be quite sticky.
12. Gather the dough into a ball and shape into a thick rectangle, wrap in clear plastic and refrigerate for 1 hour
13. Press the dough evenly in the tart pan and place in the freezer for 30 minutes to chill.
14. Preheat oven to 370 F
15. before baking, prick the base of the pastry shell all over using a fork.
16. Line with some parchment paper and fill with pastry weights or uncooked rice or beans.
17. Place in the oven for 18 minutes, then remove pastry weights and replace in the oven for another 2-3 minutes at 400 F or until the shell has crisped up.
18. Remove from oven and allow to cool completely.
19. Filling:
20. Place mascarpone cheese and lemon zest in a medium bowl.
21. Sift over icing sugar, making sure that all clumps are removed.
22. Mix the sugar and cheese until smooth.
23. Note: If you can’t find Mascarpone, you can substitute each 10 ounces
24. With 8 ounces cream cheese + 1/4 cup heavy cream +3 tbsp sour cream
25. By mixing them all together.
26. Assembling the tart:
27. Whisk ganache on medium speed until soft peaks form. Ensure that the mixture is at room temperature, not warmer or colder, or else your ganache will seize or become grainy.
28. Using a flexible spatula, smooth mascarpone filling evenly over the bottom of the tart shell.Then spoon your ganache over the top of the mascarpone.Chill
29. Use your imagination with decorating with some cocoa powder
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