Chocolate Expresso Tart

By pattie_d

Ingredients

• 8 ounces bittersweet chocolate, (preferably 61 percent cacao), chopped
• 1 1/4 cups heavy cream
• 2 tablespoons good-quality ground espresso beans
• 1 cup all-purpose flour, plus more for parchment paper
• 3/4 teaspoon salt
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/2 cup (1 stick) unsalted butter, softened
• 1/4 cup sugar
• 3/4 teaspoon pure vanilla extract
• 3 tablespoons heavy cream
• 1 1/2 cups mascarpone cheese
• 1 large egg

Details

Servings 8

Preparation

Step 1

Make the ganache: 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: Sift flour, salt, and cocoa powder into a medium bowl; set aside. In a electric mixer fitted with the paddle attachment, place butter and sugar into bowl and 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.

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 pastry bag fitted with a large star tip (i.e. Ateco No. 828).