Best Chocolate Espresso Tart Recipes

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CHOCOLATE-ESPRESSO KAHLUA TART



Chocolate-Espresso Kahlua Tart image

A mocha tart laced with Kahlua is poised to work its seductive magic on the palate.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 8 to 10

Number Of Ingredients 14

2 cups hazelnuts (9 ounces)
1 1/3 cups finely ground chocolate wafer cookies (about 22)
1/2 teaspoon instant espresso powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly
1/2 cup Kahlua (coffee-flavored liqueur)
1/2 cup unsweetened cocoa powder
2 large eggs, separated
1 teaspoon instant espresso powder
Pinch of salt
4 ounces bittersweet chocolate, chopped
4 tablespoons unsalted butter
1 cup heavy cream
6 tablespoons sugar

Steps:

  • Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
  • Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
  • Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
  • Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
  • Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
  • Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

CHOCOLATE-ESPRESSO TART



Chocolate-Espresso Tart image

This dessert is triply indulgent. The cocoa shell forms a crisp foundation for two decadent fillings: creamy, tangy mascarpone cheese and rosettes of silky-smooth espresso-flavored chocolate ganache.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 12

8 ounces bittersweet chocolate (preferably 61 percent cacao), chopped
1 1/4 cups heavy cream
2 tablespoons good-quality ground espresso beans
1 cup all-purpose flour, plus more for parchment paper
3/4 teaspoon salt
1/3 cup unsweetened Dutch-process cocoa powder
1/2 cup (1 stick) unsalted butter, softened
1/4 cup sugar
1 large egg
3/4 teaspoon pure vanilla extract
3 tablespoons heavy cream
1 1/2 cups mascarpone cheese

Steps:

  • 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.

MILK CHOCOLATE-CARAMEL TART WITH HAZELNUTS AND ESPRESSO



Milk Chocolate-Caramel Tart with Hazelnuts and Espresso image

Provided by Rochelle Palermo

Categories     Coffee     Milk/Cream     Chocolate     Dessert     Valentine's Day     Hazelnut     Simmer     Butter     Bon Appétit     Kidney Friendly     Peanut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 22

Crust:
1 1/4 cups unbleached all purpose flour
1/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 tablespoon (or more) ice water
Filling:
3/4 cup sugar
1/4 cup water
1/3 cup heavy whipping cream
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
1 teaspoon apple cider vinegar
1/4 teaspoon salt
2/3 cup hazelnuts, toasted , husked, coarsely chopped
Topping:
1/3 cup heavy whipping cream
1 1/2 teaspoons instant espresso powder
4 ounces high-quality milk chocolate (such as Lindt, Perugina, or Valrhona), chopped
1 tablespoon unsalted butter
1 tablespoon cacao nibs*
Special Equipment
1 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom

Steps:

  • For crust:
  • Blend flour, powdered sugar, and salt in processor. Add butter; using on/off turns, blend until mixture resembles coarse meal. Add 1 tablespoon ice water; process just until dough begins to clump together, adding more ice water by teaspoonfuls if dry. Transfer dough to 13 3/4 x 4 1/2-inch rectangular tart pan with removable bottom. Press dough onto bottom and up sides of pan. Freeze crust 20 minutes.
  • Meanwhile, position rack in center of oven and preheat to 375°F. Bake crust until golden brown and cooked through, about 30 minutes. Cool crust completely in pan on rack.
  • For filling:
  • Stir sugar and 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil without stirring until syrup is medium amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 8 minutes. Remove pan from heat. Add cream (mixture will bubble up). Place saucepan over medium heat; stir until caramel bits dissolve. Add butter, vinegar, and salt; stir until butter melts. Stir in hazelnuts. Spoon filling into crust. Chill until cold and set, about 30 minutes.
  • For topping:
  • Combine cream and espresso powder in small saucepan. Bring to simmer over medium-high heat, stirring occasionally, until espresso powder is dissolved. Remove from heat. Add chocolate and butter; stir until smooth. Spread chocolate mixture over caramel. Sprinkle with cacao nibs. Chill tart until topping is set, about 1 hour. DO AHEAD: Can be made 2 days ahead. Cover and keep chilled.
  • Remove tart pan sides. Place tart on platter; cut crosswise into 8 bars and serve.
  • Bits of shell-roasted cacao beans; available at many specialty foods stores and from chocosphere.com.

CHOCOLATE ESPRESSO KAHLUA TART



Chocolate Espresso Kahlua Tart image

Make and share this Chocolate Espresso Kahlua Tart recipe from Food.com.

Provided by Diana Adcock

Categories     < 4 Hours

Time 2h30m

Yield 1 tart, 8-10 serving(s)

Number Of Ingredients 15

2 cups hazelnuts
1 1/3 cups chocolate wafers, finely ground
1/2 teaspoon instant espresso powder
salt, pinch
1/2 cup butter, melted
2 tablespoons butter, melted
1/2 cup Kahlua
1/2 cup unsweetened cocoa powder
2 large eggs, separated
1 teaspoon instant espresso powder
salt, pinch
4 ounces bittersweet chocolate, chopped fine
4 tablespoons butter
1 cup heavy cream
6 tablespoons sugar

Steps:

  • Preheat oven to 375 degrees.
  • Spread hazelnuts in a single layer on a baking sheet.
  • Toast until skins split and nuts turn golden brown, around 10 minutes, shaking pan a few times so the nuts do not burn.
  • Remove from oven, reduce heat to 325 degrees.
  • Rub nuts with a towel to remove skins.
  • Cool then finely grind in a food processor.
  • In a small bowl combine the ground nuts, cookie crumbs, espresso powder, salt and butter.
  • Press into the bottom and up the sides of a 11 inch round tart pan.
  • Chill for 30 minutes.
  • Place chilled tart shell on a baking sheet and cook for 20 minutes.
  • Cool Completely.
  • In a medium bowl whisk together the Kahlua, cocoa, egg yolks, espresso powder and salt.
  • Melt butter and chocolate in a double boiler.
  • Whisk in Kahlua mixture.
  • Continue whisking until mixture has thickened and registers 160 degrees on an instant read thermometer.
  • Remove from heat and let cool completely.
  • Using an electric mixer beat cream until you get stiff peaks.
  • Whisk egg whites and sugar in a double boiler over simmering water.
  • Keep whisking until sugar is dissolved and meringue registers 160 degrees on thermometer.
  • Remove from heat.
  • Whisk on medium speed until soft peaks form.
  • On high speed continue to whisk until peaks are stiff and glossy.
  • Using a spatula gently fold in chocolate mixture, then whipped cream.
  • Spread evenly into cooled tart shell.
  • Chill 2 hours or overnight.

Nutrition Facts : Calories 695.1, Fat 56.3, SaturatedFat 22.8, Cholesterol 147.4, Sodium 282.8, Carbohydrate 38.2, Fiber 5.7, Sugar 22.3, Protein 9.8

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