Recipe

Bittersweet Chocolate Tart With Coffee Mascarpone Cream Recipe

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Ingredients

1 tbsp unsweetened cocoa powder .
1/2 lb bittersweet chocolate, sliced .
2 tbsps mascarpone cheese .
2 tbsps cold water .
1 large egg yolk .
1 1/2 c heavy cream .
1 1/4 tsps unflavored gelatin .
1 large egg, beaten .
1 pinch salt .
1 1/3 c all-purpose flour .
3/4 c confectioners' sugar .
7 tbsps unsalted butter, softened .
1/4 c mascarpone cheese .
3/4 c heavy cream .
1/4 c sugar .
1 1/2 tsps coffee extract (see Note) .
1/2 c whole milk

Directions

Step #1 MAKE THE TART SHELL: In a food processor/blender, pulse the flour with the confectioners' sugar & salt.
Step #2 Add the butter & egg yolk & process until a soft, crumbly dough forms.
Step #3 Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
Step #4 Pat the dough over the bottom & up the side of the pan in an even layer.
Step #5 Refrigerate until firm.
Step #6 Preheat the oven to 350°.
Step #7 Line the tart shell with parchment paper & fill it with pie weights or dried beans.
Step #8 Bake the shell for 30 mins, or until golden around the edge & dry in the center.
Step #9 Remove the parchment & weights & cover the rim with foil wrap.
Step #10 Continue to bake the shell for 15 to 20 mins longer, or until golden & cooked through.
Step #11 Transfer to a rack; let cool.
Step #12 MAKE THE FILLING: In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
Step #13 Off the heat, add the chocolate & let this stand for 1 min, then whisk until smooth.
Step #14 Let cool for 5 mins.
Step #15 Whisk in the egg; the mixture will thicken slightly.
Step #16 Set the tart shell on a baking sheet & fill it with the chocolate custard.
Step #17 Bake for 25 mins, or until set around the edges, but still very jiggly in the center.
Step #18 Transfer the tart to a rack to cool, then put in the fridge until chilled.
Step #19 MAKE THE TOPPING: In a very small saucepan, sprinkle the gelatin over the water & let this stand until softened, about 5 mins.
Step #20 Add the coffee extract & cook over low heat/flame just until the gelatin melts; let cool slightly.
Step #21 In a large bowl, beat the cream, mascarpone & sugar with an electric mixer until firm peaks form.
Step #22 At lowish speed, scrape the gelatin into the bowl & beat to mix.
Step #23 Dollop the cream onto the tart & swirl decoratively.
Step #24 Sift the cocoa over the cream.
Step #25 Refrigerate the tart until firm before serving.
Step #26 NOTES If coffee extract is unavailable dissolve 1 1/2 tsps of espresso powder in 1 1/2 tsps of water.
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