FRENCH MOCHA MACAROON TART

French Mocha Macaroon Tart image

Categories Milk/Cream Food Processor Chocolate Nut Dessert Bake Freeze/Chill Almond Winter Bon Appétit

Yield Serves 16

Number Of Ingredients 21

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Ingredients

Crust
1 cup toasted whole almonds
1 cup sugar
1 tablespoon all purpose flour
1 teaspoon instant coffee powder
1 large egg white plus 1 tablespoon egg white
2 teaspoons vanilla extract
Dark Chocolate Filling
5 tablespoons whipping cream
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon light corn syrup
1 tablespoon instant coffee powder
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
White Chocolate Filling
4 1/2 tablespoons whipping cream
1 1/2 tablespoons light corn syrup
1 tablespoon instant coffee powder
12 ounces imported white chocolate (such as Lindt), chopped
1 1/2 tablespoons sour cream
1 tablespoon unsalted butter, room temperature
Whole toasted almonds

Steps:

For Crust:
Preheat oven to 350°F. Line 9-inch-diameter tart pan with removable bottom with foil, carefully pressing up sides and into grooves. Brush foil with vegetable oil. Finely grind first 4 ingredients in processor. Add egg white and vanilla and blend until mixture almost forms balls. Press onto bottom (not up sides) of prepared pan, using wet finger-tips as aid. Bake until crust looks dry and feels firm, about 14 minutes. Cool.
For Dark Chocolate Filling:
Bring first 4 ingredients to simmer in heavy medium saucepan, stirring ocassionally. Add chocolate and whisk until smooth. Set aside.
For White Chocolate Filling:
Bring first 3 ingredients to simmer in heavy large saucepan. Reduce heat to low. Add white chocolate and whisk until smooth. Remove from heat and whisk in sour cream. Pour 1/2 cup of mixture into small bowl; add butter to mixture in small bowl and whisk until smooth. Set aside for garnish.
Drop dark chocolate filling and remaining white chocolate filling alternately by 1/4 cupfuls onto crust. Swirl fillings together using tip of knife. Freeze until firm, about 1 hour.
Freeze reserved 1/2 cup white chocolate filling until firm enough to pipe, stirring occasionally, about 5 minutes. Lift tart from pan using foil sides as aid. Peel down foil sides. Turn tart on side and carefully peel foil off bottom of tart. Place tart on platter. Spoon reserved white chocolate filling into pastry bag fitted with medium star tip. Pipe white chocolate mixture around edge of tart. Garnish with almonds. (Can be prepared 1 week ahead; refrigerate. Cover when firm and keep refrigerated.) Let stand at room temperature 30 minutes before serving.