@spoonful.of.something says that when love is in the air, this Espresso Chocolate Tart should be on your table! This Espresso Chocolate Tart is simple to recreate but looks impressive and intricate to serve up.
The base of this dessert is a classic tart shell, made with butter, flour, and Scharffen Berger 100% unsweetened dark chocolate cocoa powder. Balancing the classic foundation is a rich and smooth filling. It’s soft, silky and absolutely decadent. It’s made with 3 simple ingredients: cold coconut cream, instant coffee, & Scharffen Berger 62% Semisweet Dark Chocolate Baking Bar.
Ingredients
TART SHELL
| 1 stick | unsalted butter, softened |
| 3 tablespoons |
SCHARFFEN BERGER 100% Unsweetened Dark Chocolate Cocoa Powder |
| 1 3/4 cups | all-purpose flour |
| 1/4 teaspoon | salt |
| 2 tablespoons | granulated sugar |
FILLING & DECORATIONS
| 1 can | coconut milk, cold |
| 1 teaspoon | instant coffee |
| 9.7 oz | SCHARFFEN BERGER 62% Semisweet Dark Chocolate Baking Bar |
| 1/2 cup |
heavy cream, cold |
| 1 tablespoon |
granulated sugar |
TART SHELL
Directions
- Preheat the oven to 350° F.
- In a bowl, mix together the flour, salt, sugar, and cocoa powder. Add in softened butter until the mixture comes together and looks like wet sand.
- Press the crust into the tart pan bottom and up the sides, making sure it is well packed and even.
- Bake the crust for 15 minutes until browned. Allow to cool.
FILLING
Directions
- Place a saucepan over medium heat.
- From a chilled can of coconut milk, scoop the cream only and place into the pan. Allow cream to melt. (You will not be using the water in the coconut milk for this recipe so you may discard it or reserve it for something else.)
- Add in 3 blocks from the chocolate baking bar and the instant coffee. Whisk ingredients together until the chocolate has melted and you have a rich, creamy sauce.
- Pour the chocolate mixture into the cooled tart crusts. Make sure to fill up to the crust brim only, as it will pour over if you pour too much or too quickly.
- Carefully place the tarts in the fridge and leave overnight.
- When the filling is set, gently pop the tarts out of the ring mold by pressing with all fingertips at the bottom and working your way around the ring.
For decorations on top (optional):
- Fresh whip cream: Fit a stand mixer with a whisk attachment.** Whisk together the cold heavy cream and sugar on medium-high speed until stiff peaks form, about 5-7 minutes. Place whip cream in piping bags and pipe as desired onto the tart.
- Chocolate hearts: In a double boiler set up, melt 1 block of the chocolate baking bar in the top bowl.*** Line a tray with wax or parchment paper and set aside. Scoop the melted chocolate into a piping bag or similar item then simply draw small hearts or any lettering you prefer. Refrigerate until the chocolate hardens, usually 15 minutes. Then gently peel off the paper and place onto the tart.
- Chocolate shavings: With the last remaining block of the chocolate bar, gently slice the chocolate with a sharp knife. It will shred into chocolate shavings as you slice. Decorate the top of the tart as desired.
Servings= 1 tart (10-12 slices)
Notes=
*You can use a flat bottomed measuring cup to gently press down the crust into the pan.
** For whipped cream, it's crucial to not let things get too hot or the cream won't stabilize well. If your kitchen or equipment is too hot, place the bowl and whisk into the freezer for 10 minutes prior to the next step.
***If you don't have a double boiler then you can set up a small pot with water. Add a heat-safe bowl on top, filled with the chocolate. Be sure the water does not boil over but stays hot enough to melt the chocolate in the bowl.
