Chocolate Espresso Tart

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I don’t think there is anything better than dessert and coffee after a meal. With this tart I have combined the two, rich dark chocolate is complimented by notes of espresso and a touch of fleur de sel. This would make the perfect finish to any Holiday meal! 

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Chocolate Espresso Tart

Total Time: 2 Hours 

Serves: 8-10

 

Ingredients

For Crust:

  • 1 & 1/2 sticks unsalted butter; room temperature
  • 1/2 cup sugar
  • 1 & 1/2 cup AP Flour
  • 1/4 cup dutch process cocoa powder
  • 1/4 tsp salt

For Filling:

  • 1 & 1/2 cups heavy cream
  • 9 ounces semi-sweet chocolate; I used semi-sweet chocolate chips
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 tsp salt 
  • 1 tbsp ground espresso

For Ganache:

  • 4 ounces semi-sweet chocolate; I used chocolate chips 
  • 1/2 cup heavy whipping cream

 

Directions

  1. Preheat oven to 350 F.
  2. For shortbread; combine butter and sugar in stand mixer and beat on med speed until combined.
  3. Reduce speed to low and add vanilla.
  4. In a medium bowl sift together flour, cocoa powder and salt.
  5. Slowly add dry ingredients to the butter and sugar mixture. 
  6. Continue to mix together until dough forms, transfer into a greased tart pan and evenly press dough with your hands to spread out. 
  7. Bake for 15-20 minutes, remove and allow to cool on a wire rack. 
  8. To make filling bring cream to a boil in a small sauce pan, pour over chocolate in a heat-safe bowl and let stand 5 minutes. Gently stir until smooth. Whisk together eggs, vanilla, and salt in another bowl, then stir into melted chocolate.
  9. Pour filling into cooled crust. Bake until filling is set about 3 inches from edge but center is still wobbly, 20 to 25 minutes. (Center will continue to set as tart cools.)
  10. Cool completely in pan on rack, about 1 hour. 
  11. To prepare the ganache topping, add the chocolate chips a to a large heatproof bowl. Set aside.
  12. Pour the heavy whipping cream into a microwave safe bowl (I like to use a glass measuring cup) and heat in the microwave for about 45 seconds-1 minute. Make sure to keep an eye on it so it doesn’t bubble over in the microwave.
  13. Pour the warm heavy whipping cream over the chocolate and let it sit for 2-3 minutes. Start whisking slowly in the middle of the bowl, and continue whisking in one direction until the mixture is smooth and well combined.
  14. Allow to cool for about 10-15 minutes before pouring on to the tart. 
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