I had a post-it on this recipe for a really long time, so I thought I would bake this today. It was really really easy-made in less than 30 min? Taste-wise, the tart was rich & chocolaty with a very luxurious mouthfeel. The filling was silky smooth and absolutely delicious.
Warm Mocha TartRecipe adapted from Bittersweet by Alice Medrich. The tart dough was a pâte sucré made some time back and kept in the freezer. You will need a 9 inch fluted tart pan.
3 T unsalted butter
1/2 cup sugar
1/4 cup cocoa powder
1 cup heavy cream
1 1/4 t instant espresso powder
1/2 t pure vanilla extract
1 egg, lightly beaten
Place the butter, sugar, cocoa powder, and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to simmer around the edges. Remove from the heat and stir in the espresso powder and vanilla. Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture. Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, about 10 to 12 minutes.
This sounds and looks wonderful, but what's the oven temperature? And should the crust be fully baked?
ReplyDeleteI agree, this sounds great. Is this best served warm? Does it become like a firm custard or pudding when cooled?
ReplyDelete-Chris:
ReplyDeleteThe crust must be fully baked at 350F. After which, put the tart (with the filling) into the oven & turn the oven off.
-Cookienurse:
ReplyDeleteYes! It is best served warm. When cooled, it is firm enough to slice neatly but still silky smooth. If not overbaked, it will remain like a firm custard.
This looks amazing! A dessert that's ready that quickly? I could have really used it this past weekend...
ReplyDelete