Espresso chocolate tart recipe to ease your sweet cravings
The festive season is about to bid us adieu and we can’t help but rave about the awesome time we’ve had; not to forget all the wonderful food we’ve eaten to our heart’s content. But, we’re not done yet. To end the festive season on a sweet note, here’s a decadent espresso chocolate tart recipe that will make you lick your fingers.
Ingredients:
100 gms refined flour
50 gms cocoa powder
100 gms chilled butter
50 gms castor sugar
2 egg yolks
1 gm salt
A light splash of chilled water if required.
Method:
1. In a separate bowl, whisk the flour with the salt. Crumble half the butter into this and cream the remaining butter until softened.
2. Add sugar and beat until light and fluffy.
3. Gradually add the beaten egg, beating just until incorporated.
4. Add the flour mixture all at once and mix just until it forms a ball.
5. Flatten the pastry into a disk, cover with plastic wrap, and refrigerate for 15-30 minutes or just until firm.
6. Lightly butter and flour, or spray with a non-stick vegetable/flour cooking spray, an 8 – 9 inch tart pan, preferably with a removable bottom.
7. Evenly pat the chilled pastry onto the bottom and up the sides of the pan. Cover with plastic wrap and place in the freezer for about 15 minutes.
8. Meanwhile, preheat oven to 200 degrees C and place rack in center of oven.
9. Lightly prick bottom of pastry crust with the tines of a fork (this will prevent the dough from puffing up as it bakes).
10. Place tart pan on a larger baking pan and bake crust for 5 minutes. Reduce the temperature to 180 degrees C and continue to bake the crust for about 15 minutes or until dry and lightly golden brown.
11. Remove from oven and place on a wire rack to cool completely before filling. Can be covered and stored for a few days.
For the chocolate espresso ganache filling:
Ingredients:
500 gms dark chocolate
120 ml of cooking cream
1.5 tbsp instant coffee powder.
Method:
1. In a bowl, chop chocolates into smaller bits and keep aside.
2. Boil cream and pour over the chocolates and stir till you form a shiny emulsion. Add in coffee powder. Allow the mixture to remain warm.
3. Pipe the warm ganache in the baked shells and top with crushed cocoa nibs, pomegranate seeds and fresh berries.
Image courtesy: Shutterstock
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