Bittersweet Chocolate Tart with Coffee Mascarpone Cream

Name: Bittersweet Chocolate Tart with Coffee Mascarpone Cream
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 227 grams bittersweet chocolate, chopped; 2 teaspoons pure coffee extract (see Note); 177 milliliters confectioners sugar; 1 large egg, beaten; 1 large egg yolk; 315 milliliters all-purpose flour; 1 teaspoons unflavored gelatin; 177 milliliters heavy cream; 355 milliliters heavy cream; 59 milliliters mascarpone cheese; 1 pinch Pinch of salt; 59 milliliters sugar; 7 Tbsps unsalted butter, softened; 1 Tbsp unsweetened cocoa powder; 2 Tbsps cold water; 118 milliliters whole milk

One portion of this dish contains roughly 8g of protein, 51g of fat, and a total of 686 calories. This recipe serves 8. If you have sugar, coffee extract, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours and 30 minutes.

Instructions

In a food processor, pulse the flour with the confectioners' sugar and salt.

Ingredients you will need

Powdered Sugar

All Purpose Flour

Salt

Equipment you will use

Food Processor

Add the butter and egg yolk and process until a soft, crumbly dough forms.

Ingredients you will need

Egg Yolk

Butter

Dough

Transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom. Pat the dough over the bottom and up the side of the pan in an even layer. Refrigerate until firm.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Preheat the oven to 35

Equipment you will use

Oven

Line the tart shell with parchment paper and fill it with pie weights or dried beans.

Ingredients you will need

Dried Beans

Equipment you will use

Baking Paper

Bake the shell for 30 minutes, or until golden around the edge and dry in the center.

Equipment you will use

Oven

Remove the parchment and weights and cover the rim with foil. Continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through.

Equipment you will use

Oven

Aluminum Foil

Transfer to a rack; let cool.

In a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges. Off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.

Ingredients you will need

Chocolate

Cream

Milk

Equipment you will use

Sauce Pan

Whisk

Let cool for 5 minutes.

Whisk in the egg; the mixture will thicken slightly.

Ingredients you will need

Egg

Equipment you will use

Whisk

Set the tart shell on a baking sheet and fill it with the chocolate custard.

Ingredients you will need

Chocolate

Custard

Equipment you will use

Baking Sheet

Bake for 25 minutes, or until set around the edges, but still very jiggly in the center.

Equipment you will use

Oven

Transfer the tart to a rack to cool, then refrigerate until chilled.

In a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.

Ingredients you will need

Gelatin

Water

Equipment you will use

Sauce Pan

Add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.

Ingredients you will need

Coffee Extract

Gelatin

In a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form. At low speed, scrape the gelatin into the bowl and beat to combine. Dollop the cream onto the tart and swirl decoratively. Sift the cocoa over the cream. Refrigerate the tart until firm before serving.

Ingredients you will need

Mascarpone