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!
Chocolate Espresso Tart
Total Time: 2 Hours
- 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
- 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
- 4 ounces semi-sweet chocolate; I used chocolate chips
- 1/2 cup heavy whipping cream
- Preheat oven to 350 F.
- For shortbread; combine butter and sugar in stand mixer and beat on med speed until combined.
- Reduce speed to low and add vanilla.
- In a medium bowl sift together flour, cocoa powder and salt.
- Slowly add dry ingredients to the butter and sugar mixture.
- Continue to mix together until dough forms, transfer into a greased tart pan and evenly press dough with your hands to spread out.
- Bake for 15-20 minutes, remove and allow to cool on a wire rack.
- 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.
- 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.)
- Cool completely in pan on rack, about 1 hour.
- To prepare the ganache topping, add the chocolate chips a to a large heatproof bowl. Set aside.
- 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.
- 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.
- Allow to cool for about 10-15 minutes before pouring on to the tart.