Warm Mocha Tart Recipes

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MOCHA TARTLETS



Mocha Tartlets image

Categories     Coffee     Liqueur     Chocolate     Dessert     Bake     Christmas     Cocktail Party     Winter     Gourmet

Yield Makes 24 tartlets

Number Of Ingredients 17

For mocha custard
2 large egg yolks
2 1/2 tablespoons sugar
1 1/2 tablespoons cornstarch
3/4 cup whole milk
2 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
1/2 tablespoon Tía Maria or other coffee liqueur
1/2 tablespoon unsalted butter, softened
1 teaspoon instant-espresso powder
For butter cookie dough
1 1/4 cups all-purpose flour
1/3 cup sugar
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 large egg, lightly beaten
1/2 teaspoon vanilla
Special equipment: 24 small (2 7/8- to 1 1/2-inch) sandbakkel or petit four molds; a pastry bag fitted with 1/2-inch star tip (optional)

Steps:

  • Make custard:
  • Beat together yolks, sugar, cornstarch, and a pinch of salt in a bowl with an electric mixer until thick and pale, about 1 minute. Heat milk in a 2-quart heavy saucepan over moderate heat until hot but not boiling. Add one third of hot milk to yolk mixture in a slow stream, whisking constantly. Pour remainder of milk into yolk mixture, whisking, then transfer to saucepan. Simmer, whisking constantly, until very thick, 1 1/2 to 2 minutes. Remove from heat and add chocolate, liqueur, butter, and espresso powder. Let stand until chocolate is melted, about 1 minute, then whisk until smooth. Force custard through a fine sieve into a bowl. Cover surface of custard with wax paper and chill until cold, at least 4 hours.
  • Make tartlet shells while custard chills:
  • Pulse together flour, sugar, salt, butter, egg, and vanilla in a food processor until dough is smooth and begins to form a ball (it will be soft, like cookie dough). Turn out dough onto a sheet of plastic wrap and gather into a ball. Flatten dough into a disk and chill, wrapped in plastic wrap, until firm, at least 30 minutes and up to 8 hours (overnight).
  • Preheat oven to 350°F.
  • Break off 1-teaspoon pieces of dough and press evenly into molds with floured fingers to form shells about 1/16 inch thick, pinching off excess from rim and making bottoms slightly thinner than sides. Arrange molds 1 inch apart in a shallow baking pan and chill until dough is firm again, about 30 minutes.
  • Bake in middle of oven, rotating pan halfway through baking, until pale golden, 12 to 15 minutes total. Transfer molds to a rack to cool, then carefully remove shells from molds. Make more tartlet shells in same manner if desired.
  • Assemble tartlets:
  • Fill pastry bag with custard and pipe decoratively into shells.

MARBLEIZED MOCHA TART



Marbleized Mocha Tart image

In this dessert, two fillings - a dark mocha ganache and a white chocolate ganache - are swirled together with a small knife for a dramatic effect.

Yield Makes 16 Servings

Number Of Ingredients 10

2 cups all purpose flour
2/3 cup powdered sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cutinto pieces
1 large egg yolk
1/4 cup (about) ice water
15 ounces bittersweet (not unsweetened) or semisweet chocolate, finelychopped 1 cup whipping cream
1 1/2 tablespoons instant espresso powder
3 ounces good-quality white chocolate (such as Lindt or Bakers), finely chopped
3 tablespoons whipping cream

Steps:

  • Blend flour, powdered sugar and salt in processor 5 seconds. Add butter and cut in using on/off turns until mixture resembles coarse meal. Mix in yolk and enough water to form moist clumps. Knead dough briefly on work surface to combine; flatten into disk. Wrap in plastic and refrigerate until firm, at least 2 hours and up to 1 day.
  • Preheat oven to 375°F. Roll out dough on lightly floured surface to 16-inch round (scant 1/8 inch thick). Transfer dough to 11-inch-diameter tart pan with removable bottom. Press dough into pan; trim excess. Freeze crust 15 minutes.
  • Place tart pan on baking sheet. Bake crust 10 minutes; pierce with toothpick if crust bubbles. Continue to bake until crust is pale golden, about 12 minutes. Transfer to rack; cool crust completely.
  • Stir chocolate, cream and espresso powder in heavy medium saucepan over low heat just until chocolate melts and mixture is smooth (mixture will be warm, not hot). Pour mocha ganache into prepared crust.
  • Stir white chocolate and cream in heavy small saucepan over very low heat just until chocolate melts and mixture is smooth. Drizzle over mocha ganache. Using tip of small knife or toothpick, swirl fillings together to marbleize. Refrigerate tart until filling is cold and firm, at least 3 hours. (Can be prepared 2 days ahead. Cover and keep refrigerated.)
  • Push pan bottom up to free tart from pan. Cut tart into wedges and serve.

WARM MOCHA TART



Warm Mocha Tart image

"Perfect shortbread made with melted butter...remarkable crust barely shrinks in the pan, so there is no need to weight or even prick it before baking. To ensure that the bottom remains crunchy, bake the crust fully, to a deep golden brown, before pouring in the filling." Excerpted from Seriously Bitter Sweet by Alice Medrich. Prep and cooking of the crust is included in the 'prep time'.

Provided by gailanng

Categories     Tarts

Time 57m

Yield 8 serving(s)

Number Of Ingredients 12

7 tablespoons unsalted butter, melted
1/4 cup sugar
1/8 teaspoon salt
3/4 teaspoon pure vanilla extract
1 cup all-purpose flour (130 grams)
3 tablespoons unsalted butter, cut into chunks (45 grams)
1/2 cup sugar (100 grams)
1/4 cup premium unsweetened cocoa powder (natural or Dutch-process, 25 grams)
1 cup heavy cream
1 1/4 teaspoons instant espresso powder or 1 1/2 teaspoons instant coffee powder
1/2 teaspoon pure vanilla extract
1 large egg, lightly beaten (room temperature)

Steps:

  • Special Equipment Needed: 9 1/2-inch fluted tart pan with a removable bottom.
  • Position a rack in the lower third of the oven and preheat the oven to 350°F.
  • To make the tart crust: Mix the melted butter, sugar, salt and vanilla in a medium bowl. Add the flour and mix just until well blended. Don't worry if the dough seems too soft. Press all of the dough very thinly and evenly into the bottom and up the sides of the tart pan.
  • Bake for 20 to 25 minutes, or until the crust is a deep golden brown.
  • Meanwhile, make the filling: Place the butter, sugar, cocoa powder and cream in a medium saucepan and cook over medium heat, stirring, until the mixture is blended and smooth and begins to bubble around the edges. Remove from the heat and stir or whisk in the espresso or coffee powder and vanilla.
  • Just before the crust is ready, whisk the egg thoroughly into the hot chocolate mixture.
  • Pour the filling into the hot crust and turn off the oven. Leave the tart in the oven until it quivers like tender Jell-O in the center when the pan is nudged, 10 to 12 minutes. Cool on a rack.
  • Serve the tart warm or at room temperature.
  • Chocolate Note: Either natural or Dutch-process cocoa works well here. The former has a livelier, more complex, fruity flavor, while the latter has a cozy old-fashioned flavor reminiscent of chocolate pudding.

Nutrition Facts : Calories 376.7, Fat 26.5, SaturatedFat 16.4, Cholesterol 102.2, Sodium 59.6, Carbohydrate 33.3, Fiber 1.3, Sugar 18.9, Protein 3.7

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