Chocolate Espresso Tart Recipe

How to make it

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• Make the ganache:
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• 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:
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• 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.
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• 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.
• Store in the refrigerator up to 1 day.