Bittersweet Chocolate Tart With Coffee Mascarpone Cream Recipes
BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM
I had this at a food and wine pairing class with Rosa Regale Banfi Brachetto d'Acqui... it was amazing! Recipe by Francois Payard From Tiramisù Tart, April 2003 Food & Wine Mag. Note the mascarpone cheese is 1/4 cup PLUS 2 tablespoons (not separated). It wouldn't let me put it in that way. All other ingredients that appear twice are separated, for example, one egg might be for the tart shell and the other is for the filling.
Provided by SashasMommy
Categories Tarts
Time 3h30m
Yield 1 9.5 inch tart, 1 serving(s)
Number Of Ingredients 17
Steps:
- MAKE THE TART SHELL: In a food processor, pulse the flour with the confectioners' sugar and salt.
- Add the butter and egg yolk and process until a soft, crumbly dough forms.
- Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
- Pat the dough over the bottom and up the side of the pan in an even layer.
- Refrigerate until firm.
- Preheat the oven to 350°F; line the tart shell with parchment paper and fill it with pie weights or dried beans.
- Bake the shell for 30 minutes, or until golden around the edge and dry in the center.
- Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
- MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
- Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
- Let cool for 5 minutes.
- Whisk in the egg; the mixture will thicken slightly.
- Set the tart shell on a baking sheet and fill it with the chocolate custard.
- Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
- Transfer the tart to a rack to cool, then refrigerate until chilled.
- MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
- Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
- In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
- At low speed, scrape the gelatin into the bowl and beat to combine.
- Dollop the cream onto the tart and swirl decoratively.
- Sift the cocoa over the cream.
- Refrigerate the tart until firm before serving.
- NOTES If coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.
Nutrition Facts : Calories 3952, Fat 294.7, SaturatedFat 180.6, Cholesterol 1380.8, Sodium 508.7, Carbohydrate 292, Fiber 6.3, Sugar 147, Protein 45.5
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BITTERSWEET CHOCOLATE TART WITH COFFEE MASCARPONE CREAM
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4/5 Total Time 3 hrs 30 minsAuthor François Payard
- In a food processor, pulse the flour with the confectioners' sugar and salt. Add the butter and egg yolk and process until a soft, crumbly dough forms. Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom. Pat the dough over the bottom and up the side of the pan in an even layer. Refrigerate until firm.
- Preheat the oven to 350°. Line the tart shell with parchment paper and fill it with pie weights or dried beans. Bake the shell for 30 minutes, or until golden around the edge and dry in the center. Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. Transfer to a rack; let cool.
- In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges. Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth. Let cool for 5 minutes. Whisk in the egg; the mixture will thicken slightly.
- Set the tart shell on a baking sheet and fill it with the chocolate custard. Bake for 25 minutes, or until set around the edges, but still very jiggly in the center. Transfer the tart to a rack to cool, then refrigerate until chilled.
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- In the bowl of a standing electric mixer fitted with the paddle, blend 1 cup of all-purpose flour with the butter, sugar, cocoa, almond flour and salt at medium speed. Mix in the egg just until a soft dough forms. Scrape the dough onto a large sheet of plastic wrap and lay another large sheet of plastic wrap on top. Roll out the dough between the plastic wrap to a 12-inch round. Transfer the round to a baking sheet and freeze until firm, 10 minutes. Preheat the oven to 325°.
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- In a small bowl, sprinkle the gelatin over the milk and let stand 5 minutes. In a small saucepan, whisk the cream, sugar and cocoa over moderate heat until the sugar is dissolved, 2 minutes. Remove from the heat. Scrape the gelatin into the cocoa mixture, add the milk chocolate and whisk until melted. Pour the glaze over the tart and spread it in an even layer using an offset spatula. Refrigerate the tart until the glaze is firm, 30 minutes. Serve with whipped cream.
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