Chocolate Cappuccino Tart
Source of Recipe
The Pastry Shop
List of Ingredients
==== CHOCOLATE SHORTBREAD DOUGH ======
1/4 Pound Unsalted butter -- at room temperature
1/2 Cup Confectioners' sugar
2 Tablespoon Unsweetened cocoa powder
1 Egg
1 Egg yolk
1 1/2 Cup All purpose flour
1/8 Teaspoon Baking soda
1 Pinch Salt
========= CHOCOLATE FILLING ==========
3 Tablespoon Heavy cream
3 Tablespoon Unsalted butter
5 Ounce Semi-sweet chocolate bits -- melted and cooled
3 Eggs -- separated
2 Teaspoon Instant Espresso Coffee -- Dissolved In
1 Tablespoon Water
2 Tablespoon Sugar
=========== CARAMEL SAUCE ============
1 Cup Sugar
1 Cup Water
3/4 Cup Heavy cream
10 Tablespoon Unsalted butter
Pecan or vanilla ice cream -- or
whipped cream
Recipe
TO PREPARE THE DOUGH: With an electric mixer, beat the butter, sugar and
cocoa powder until well combined. Add the egg and egg yolk. Do not worry if the
mixture looks curdled. In a separate bowl with a whisk, combine the flour,
baking soda and salt, then add this to the butter mixture and combine with your
hands. Flatten the dough into a 1/2-inch disk, wrap it in plastic wrap and
refrigerate for 2 hours.
TO BAKE THE DOUGH: Preheat the oven to 375 F. Between 2 sheets of plastic
wrap, roll out the dough into an 11-inch circle, 1/4-inch thick. Butter a
9-inch
pie plate and transfer the dough to the pie plate. Prick the bottom of the
dough with a fork. Take a long piece of aluminum foil and fold it into a
circle,
the circumference of the pie plate. Wedge the aluminum circle over the
dough on the inside of the pie plate, gently pressing against the outer
edges to
hold the sides of the dough up while it bakes. Bake for 10 minutes. Remove
the foil, prick the bottom again and bake for 15 minutes or until baked
through.
Remove and cool thoroughly.
TO MAKE THE FILLING: Preheat the oven to 400 F. In a small saucepan,
combine the heavy cream and butter and bring to a boil over low heat. Pour
the cream
and butter over the chocolate and whisk until combined; cool slightly. Add
the egg yolks and coffee to the chocolate and stir with a wooden spoon until
thoroughly mixed. Whip the egg whites with the sugar until they form stiff
peaks and fold this into the chocolate mixture. Spoon the mixture into the
prebaked
pie shell and bake for 20 to 25 minutes or until the filling has risen and
the top feels firm to the touch.
TO MAKE THE SAUCE: In a heavy saucepan bring the sugar and water to a boil
and cook until golden brown and caramelized. Turn off the heat. Slowly pour in
the heavy cream because it spatters quite a bit. When the spattering stops,
the caramel would have hardened on the bottom, but don't worry. Return the
saucepan to the heat and slowly bring the mixture back to a simmer,
stirring continuously to blend the caramel and cream. When the mixture
feels smooth
and looks well combined, remove it from the heat and cool slightly. Whisk
in the butter, a tablespoon at a time, and transfer the sauce to another
container.
If you make this in advance, it will harden; but you may soften it by
heating it for a minute in a microwave oven.
TO SERVE: Serve a slice of the tart surrounded by the caramel sauce and
topped with a scoop of ice cream or a spoonful of whipped cream.
|
|
member logon
