Chocolate Coffee Tart
This chocolate coffee tart is rich and indulgent with a piped coffee cream and a dusting of cocoa powder for extra decadence.
Ingredients
For the pastry
- 110 g unsalted butter
- 50 g caster sugar
- 120 g plain flour
- 1 large egg yolk
For the chocolate mascarpone filling
- 170 g 70% Menier Swiss Dark Chocolate
- 50 g caster sugar
- 2 tsp vanilla bean paste
- 75 ml double cream or whipping cream
- 170 g mascarpone cheese
For the coffee cream topping
- 225 g mascarpone cheese
- 225 g double cream or whipping cream
- 50 g caster sugar
- 2 tbsp espresso powder
- 25 g cocoa powder for dusting
Instructions
To make the pastry
- Cream your butter and sugar using an electric whisk or a stand mixer until pale and fluffy. Scrape down the sides of the bowl with a spatula then add the flour.
- Mix until just combined, or until the mixture resembles breadcrumbs.
- Add the egg yolk and mix for about 30 seconds until the dough starts to come together. N.B. Be careful not to over-mix otherwise this will make your pastry tough rather than flaky.
- Flatten the dough into a disc and wrap in cling film, then refrigerate for at least an hour.
- Remove dough from refrigerator and let it sit for 15-20 minutes to soften slightly. Lightly flour your surface and rolling pin, then roll your dough out to a 10 inch circle, making sure it doesn't stick to your surface. Move it around as your roll, and sprinkle extra flour on top of the dough and work surface as needed.
- Roll the dough over your rolling pin, then lift it carefully and transfer the dough to your tart pan and unroll your dough into the tin. Gently press the dough down into the pan while lifting up the sides to avoid the dough breaking. Cut the excess pastry away and use any excess to patch any tears that may have occurred. Cover the tart tin with cling film and place in freezer to chill for 30 minutes.
- Preheat your oven to 180C / 350F, remove the tart tin from the freezer and place a piece of parchment paper into the base, ensuring it covers the sides and is big enough to hold your baking beans. Fill with your baking beans, then bake for 30 minutes. Very careful remove the parchment from your tin and return the tart tot the oven for an additional 10 minutes. Once golden brown, remove from the oven and place on a baking rack to cool.
For the chocolate mascarpone filling
- Combine the chocolate, sugar and vanilla in a medium bowl. Heat the double cream in the microwave for 30 second intervals until it's steaming. Pour the cream over your chocolate mixture and mix together until all ingredients are blended. It may seem like it won't come together, but continue to mix and it will eventually come together. If you need it to melt a little more, pop it back into the microwave for 30 seconds on a low heat and mix again. Pour into your cooled pastry case, smooth with an offset spatula and place in refrigerator to set.
For the coffee cream topping
- In the bowl of a stand mixer fitting with a whisk attachment, place the mascarpone, heavy cream and sugar. Dissolve the espresso powder with 1/2 tsp of water and then add it to the bowl.
- Mix on medium speed until firm peaks begin to form and the mixture hold its shape. Fill a piping bag fitted with a large round tip (I use a JEM 3R). Remove your tart from the fridge and pipe circles of the coffee cream onto your tart, holding the bag vertically and piping in an up and down motion.
- Place the cocoa powder into a fine sieve and dust the top of your tart generously, completing covering the coffee cream. Serve immediately.