Submitted by Judy on Wed, 01/11/2012 - 21:31
Mocha Tart
adapted from Bittersweet: Recipes and Tales from a Life in Chocolate, by Alice Medrich
A fabulous, decadent, and impressive affair that is deceptively easy to make. Gooey dark chocolate filling in a buttery shortbread crust. What's not to love?
Crust
• ½ c. (1 stick) butter, melted
• ¼ c. sugar
• ¼ tsp salt
• 1 tsp vanilla extract
• 1 c. Cooqi Multi-Purpose Flour or Cake + Pastry Flour
Filling
• 3 T butter
• ½ c. sugar
• ¼ c. cocoa powder
• 1 c. heavy cream
• 2 tsp. instant espresso powder
• 1 tsp. vanilla extract
• 1 large egg, lightly beaten
Crust: Preheat oven to 350. Mix butter, sugar, salt, and vanilla in a medium bowl. Add flour and mix untle blended. Press dough evenly into bottom and sides of a fluted tart pan. Dough will be fairly wet, but should hold its shape in the pan. Bake for 20-25 minutes, until golden brown. Remove from oven and set tart pan on a baking sheet to cool and set.
Filling: Place butter, sugar, cocoa powder, and cream in a saucepan and heat over medium heat, stirring, until blended and it starts to bubble at the edges of the pot. Remove from heat and stir in espresso powder and vanilla. Whisk egg thoroughly into the hot chocolate mixture, and pour into the crust.
Place baking sheet with tart pan on it (the tart will be pretty full, and it can be hard to maneuver the pan where the bottom comes out) in the oven and bake for about 15 minutes, or until the chocolate firms up to a jello-ish texture in the middle (it should jiggle slightly when moved).
Cool slightly and serve warm and gooey, or cool all the way and serve chilled.