Friday, January 4, 2013

chocolate tart, read more how to make this delicious tart. photo: armelle habib
chocolate espresso truffle tart

crust:
250g chocolate shortbread biscuits, crushed
2 tablespoons caster sugar
1 teaspoon ground cinnamon
60ml butter, melted

filling:
225g chocolate, 60% cacao, finely chopped
250ml cream
2 tablespoons espresso
2 tablespoons caster sugar
2 eggs, lightly beaten

topping:
2 tablespoons cream
1 tablespoon espresso
55g chocolate, 60% cacao, finely chopped
2 teaspoons corn syrup

crust:
place the biscuit crumbs, sugar, cinnamon and butter in a mixing bowl and stir to combine.press the mixture into a lightly greased 23cm fluted tart tin with a removable base. place into the freezer for 5 minutes to set.
preheat the oven to 180 Âșc. place the set tart base into the oven and bake for 10-12 minutes. remove from the oven and allow to coll completely.

filling:
place the cream in a saucepan over medium heat and bring up to the boil. place the chocolate, espresso and sugar into a mixing bowl and pour over the cream, stirring until the chocolate and sugar have melted, and the mixture is smooth and well combined.
set aside for 3-4 minutes to cool slightly, before stirring through the eggs.
pour into the prepared crust and bake for 20-25 minutes, or until the filling has just set.
cool completely on a baking rack.

topping:
place the cream and espresso in a small saucepan over medium heat and bring to a boil. place the chocolate in a mixing bowl, our over the cream mixture and stir, until the chocolate has melted, add the corn syrup and stir until smooth. pour over the cooled tart and allow to set, about 30-40 minutes, before serving

serves 10-12
perp time: 20 minutes
baking time: 30-35 minutes


recipe by deborah kaloper


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