Chocolate Espresso Tart

It´s been a long time since I made something with coffee and this “no-fruit” winter period is perfect for non-seasonal recipes. I think coffee should be combined with chocolate so I made Chocolate Espresso Tart. It is made with traditional cocoa kneaded dough, dark chocolate filling and fluffy espresso coffee filling. Chocolate filling is actually the variation of traditional chocolate ganache. However, besides chocolate and heavy cream, you add eggs into this filling. But no worries, the filling is baked. It tastes like ganache, but baking underlines the bitterness of chocolate. So, it is not too sweet, like traditional ganache. But it is sweet, nonetheless. Espresso filling is like espresso coffee mousse, you add espresso into whipped cream and, thanks to gelatin, it all holds its shape. Bittersweet chocolate and fluffy espresso mousse is a perfect combination for coffee lovers.

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Chocolate Espresso Tart

Prep Time

35 mins

Cook Time

30 mins

Total Time

1 hrs 5 mins

 

Tart made with cocoa kneaded dough, baked dark chocolate ganache and espresso coffee mousse

Servings: 12 pieces

Ingredients

• Dough:
• 250 g all-purpose flour
• 130 g butter
• 75 g icing sugar
• 1 egg
• 30 g cocoa
• A pinch of salt
• 30 ml cold water
• Chocolate filling:
• 200 g heavy cream
• 200 g dark chocolate
• 2 eggs
• 1 tsp vanilla extract
• A pinch of salt
• Espresso filling:
• 125 ml water
• 2 tbsp ground espresso beans
• 200 g heavy cream
• 30 g icing sugar
• 2 tsp gelatin powder
• 3 tbsp water

Instructions

1. Dough:

2. Mix and combine flour with butter, icing sugar, egg, water, salt and cocoa. Process it using hands or mixer. Put the dough in a refrigerator for about an hour.

3. Take the dough out after an hour, roll it out on a floured work surface and put it on the greased baking tart pan. Cut off the remaining dough around the edge of the baking pan. Cover the dough with baking paper and weigh it down with, for example, legume.
4. Bake about 12 minutes on 180 degrees or until edges begin to brown. Take it out from the oven, remove the baking paper and legume and leave it cool. Do not bake it for too long since the tart will be baked again, with the chocolate filling.
5. Chocolate filling:
6. Heat heavy cream on medium heat and bring it to boil. Set it aside.
   
7. When it starts to boil set it aside and add chopped chocolate. Stir well, until you get a consistent mass.
8. Add eggs, vanilla extract and salt, stir well.
9. Pour the filling on the cooled tart shell and put it in the oven for about 18 minutes at 180 degrees – until the middle of the tart is still a bit shaky.
10. Let it cool.
11. Espresso filling:
12. Put ground espresso beans in a cup and pour it with hot water. Let it cool completely (otherwise the filling will curdle).
13. Whip heavy cream.
14. Add icing sugar, whip again.
15. Pour the cooled coffee without sediment into whipped heavy cream, whip again.
16. Prepare gelatin according to directions – mix gelatin powder with 3 tablespoons of water. Heat it, until the gelatin melts down then incorporate a few tablespoons of whipped cream mixture. Pour the gelatin into the rest of mixture. Stir well.
17. Pour the filling over the cooled chocolate filling and let it get firm in a refrigerator for at least 6 hours, preferably overnight.
18. It can be decorated with chopped chocolate before serving.

Recipe Notes

• Recipe adapted from Baker´s Brigade
• Baking pan - 25 cm

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