Cappuccino Tart

Name: Cappuccino Tart
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 10
Cuisine: Global
Ingredients: 10 servings Chocolate-covered coffee beans, for garnish; 2 Tbsps coffee flavored liqueur; 1 egg yolk; 2 egg yolks, slightly beaten; 237 milliliters all-purpose flour; 10 servings Ice water, if needed; 2 Tbsps triple-strength coffee or instant espresso; 3 Tbsps triple-strength coffee or instant espresso; 118 milliliters finely ground pine nuts; 118 milliliters powdered sugar; 0 teaspoons salt; 227 grams semisweet chocolate, coarsely chopped; 59 milliliters sugar; 2 Tbsps sugar; 59 milliliters unsalted butter; 6 Tbsps unsalted butter, chilled and cut into pieces; 1 teaspoons pure vanilla extract; 79 milliliters whipping cream; 118 milliliters whipping cream; 1 large whole egg

You can never have too many dessert recipes, so give Cappuccino Tart a try. This recipe serves 10. One serving contains 700 calories, 9g of protein, and 46g of fat. From preparation to the plate, this recipe takes approximately 53 minutes. If you have ice water, butter, egg yolk, and a few other ingredients on hand, you can make it.

Instructions

To make the crust: Preheat oven to 400 degrees F. Sift the flour, sugar, and salt into the bowl of a food processor.

Ingredients you will need

Crust

All Purpose Flour

Sugar

Salt

Equipment you will use

Food Processor

Bowl

Oven

Add the pine nuts and butter and pulse until the texture resembles coarse cornmeal, about 10 to 15 seconds. With the motor running, add the egg yolks. If the dough is too dry to form a soft ball when pressed, add ice water 1 tablespoon at a time and pulse to mix. Do not over process; the dough should not be processed for more than 30 to 40 seconds after adding the liquids.

Ingredients you will need

Egg Yolk

Water

Pine Nuts

Cornmeal

Butter

Dough

Transfer the dough to a sheet of waxed paper or plastic wrap. Form the dough into a flat circle. Enclose tightly in plastic wrap and refrigerate at least 1 hour or up to 1 day.

Ingredients you will need

Dough

Wrap

Equipment you will use

Plastic Wrap

Press the chilled dough in a 10 to 11-inch fluted tart pan and use fingers to press it over the bottom and up the side of the pan.

Ingredients you will need

Dough

Equipment you will use

Tart Form

Frying Pan

Roll over the edges. Use a fork to prick the shell all over. Cover and chill for 1 hour.

Ingredients you will need

Roll

Line the chilled dough with foil or parchment paper smoothed carefully into all of the corners. Line with dry beans, rice, or pie weights.

Ingredients you will need

Beans

Dough

Rice

Equipment you will use

Baking Paper

Aluminum Foil

Bake for 10 to 12 minutes, just to set the crust.

Ingredients you will need

Crust

Equipment you will use

Oven

Remove from the oven and carefully lift the foil and weights. Return to the oven 8 to 10 minutes, until the edges barely begin to color. Set aside to cool.

Equipment you will use

Aluminum Foil

Oven

Prepare the filling: In a mixing bowl, beat the egg, egg yolk, and the 1/4 cup sugar until they double in volume and become pale in color.

Ingredients you will need

Egg Yolk

Sugar

Egg

Equipment you will use

Mixing Bowl

In a double boiler over medium heat, melt the chocolate and butter. Slowly whisk in the liqueur and vanilla until completely blended. Slowly whisk the egg mixture into the double boiler and cook, whisking constantly, 3 to 4 minutes.

Ingredients you will need

Chocolate

Liqueur

Vanilla

Butter

Egg

Equipment you will use

Double Boiler

Whisk

Remove the top pan from the heat and set aside to cool.

Equipment you will use

Frying Pan

Whip the cream with 1 tablespoon sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form. Fold the whipped cream into the cooled chocolate mixture.

Ingredients you will need

Whipped Cream

Chocolate

Coffee

Cream

Sugar

Pour the filling into the tart shell, cover, and refrigerate for at least 3 hours before serving, or up to 3 days.

Prepare the topping: Whip the cream with the sugar until soft peaks form. Slowly drizzle in the coffee and beat until stiff peaks form.

Ingredients you will need

Coffee

Cream

Sugar

To serve, cut the tart into wedges. Spoon a generous dollop of the whipped cream on each slice and decorate with a chocolate coffee bean, if desired.

Ingredients you will need

Chocolate Covered Coffee Beans

Whipped Cream

Equipment

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tart works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.