1 cup all-purpose flour plus more for parchment paper
3/4 tsp salt
1/3 cup unsweetened dutch-process cocoa powder
1/2 cup unsalted butter, softened
1/4 cup sugar
3/4 tsp pure vanilla extract
3 tbsp heavy cream
1 1/2 cups mascarpone cheese
1 large egg
Instructions
Make the ganache- Put chocolate into a medium
heatproof bowl, and set aside. Bring cream and
espresso to a boil in a small pan. Pour through a
fine sieve over the chocolate; discard solids. Let
stand 2 minutes, then whisk until smooth. Let cool
to room temperature, 1 to 2 hours.
Make the tart shell- Sift flour, salt, and cocoa
powder into a medium bowl; set aside. Put butter
and sugar into the bowl of an electric mixer
fitted with the paddle attachment; mix on medium
speed until pale and fluffy, about 4 minutes. Add
egg and vanilla, and mix until combined, scraping
down sides of bowl as needed. Reduce speed to low.
Gradually add the flour mixture in 3 batches,
alternating with the cream. Shape dough into a
thick rectangle; wrap in plastic. Refrigerate
until cold, about 30 minutes.
Preheat oven to 350 degrees. Roll out dough
between 2 pieces of lightly floured parchment
paper to a 16-by-6-inch rectangle, about 1/4 inch
thick. Press dough into a 14-by-4 1/2-inch
rectangular flan frame set on a baking sheet lined
with parchment. Trim dough flush with top edge.
Prick all over bottom of shell with a fork. Bake
until firm, 18 to 20 minutes. Transfer to a wire
rack; let cool completely. Unmold
Put ganache into the bowl of an electric mixer
fitted with the whisk attachment; beat on medium-
high speed until soft peaks form, about 4 minutes.
Transfer to a pastry bag fitted with a large star
tip (such as Ateco No. 828).Smooth mascarpone
cheese over bottom of tart shell with an offset
spatula.Pipe ganache rosettes, one next to the
other, on top of mascarpone to cover. Store in the
refrigerator up to 1 day
Originally Submitted
3/31/2011
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