CAPPUCCINO TART
Provided by Food Network
Categories dessert
Time 53m
Yield 8 to 10 servings
Number Of Ingredients 20
Steps:
- To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor. Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds. With the motor running, add the egg yolks. If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix. Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.
- Transfer the dough to a sheet of waxed paper or plastic wrap. Form the dough into a flat circle. Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.
- Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan. Roll over the edges. Use a fork to prick the shell all over. Cover and chill for 1 hour.
- Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners. Line with dry beans, rice, or pie weights. Bake for 10 to 12 minutes, just to set the crust. Remove from the oven and carefully lift the foil and weights. Return to the oven 8 to 10 minutes, until the edges barely begin to color. Set aside to cool.
- Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.
- In a double boiler over medium heat, melt the chocolate and butter. Slowly whisk in the liqueur and vanilla until completely blended. Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes. Remove the top pan from the heat and set aside to cool.
- Whip the cream with 1 tablespoon sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture. Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.
- Prepare the topping: Whip the cream with the sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form.
- To serve, cut the tart into wedges. Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.
CAPPUCCINO
Make your favourite morning coffee from scratch - it's easy with the right equipment. We love a creamy cappuccino topped with a sprinkling of cocoa powder
Provided by Kane Statton
Categories Drink
Time 3m
Number Of Ingredients 4
Steps:
- Make around 35ml espresso using a coffee machine and pour it into the base of your cup.
- Steam the milk with the steamer attachment so that it has around 4-6cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt the jug to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top. Dust the surface with a little cocoa powder if you like.
Nutrition Facts : Calories 98 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Protein 5 grams protein, Sodium 0.2 milligram of sodium
CAPPUCCINO
A cappuccino makes a great start to the day -- or a wonderful afternoon pick-me-up.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 2
Steps:
- Using the steam attachment on an espresso machine, warm and froth milk. Divide espresso between 2 coffee cups. Pour 1/2 cup of the warmed milk from beneath the froth into each cup. Spoon milk foam on top and serve.
CAPPUCCINO TARTS
The coffee flavored liqueurs mixed with coffee and cinnamon make a lovely dessert for entertaining.
Provided by Carol
Categories Dessert Tarts
Yield 12
Number Of Ingredients 7
Steps:
- In a small bowl, beat together eggs, coffee liqueur, and sugar.
- In a small saucepan, combine milk and coffee granules; heat over medium high heat for 2 to 3 minutes, until milk is steaming and tiny bubbles appear around edge of saucepan. Beat milk into eggs. Strain egg mixture through sieve into a pitcher. Carefully pour egg mixture into tart shells, filling evenly (tarts will be very full). Sprinkle each tart with a little cinnamon.
- Bake at 350 degrees F (175 degrees) for 20 to 25 minutes, or until filling is set and tart shells are golden brown. Cool before serving.
Nutrition Facts : Calories 173.7 calories, Carbohydrate 22.3 g, Cholesterol 32.9 mg, Fat 7.7 g, Fiber 0.2 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 110.4 mg, Sugar 8.1 g
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