Chocolate Espresso Tart
|Unsalted butter||1⁄2 Cup (8 tbs) (At Room Temperature, 1 Stick)|
|Sugar||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Ground espresso||1⁄4 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Heavy cream||1 Cup (16 tbs)|
|Ground espresso||1 Teaspoon|
|Ground cinnamon||1⁄4 Teaspoon|
|Semi-sweet chocolate||8 Ounce, chopped|
|Unsalted butter||1⁄2 Cup (8 tbs), cut into small pieces (1 Stick)|
|White chocolate||3 Ounce, chopped|
|Cocoa powder||1 Tablespoon (For Dusting)|
|Whipped cream||2 Tablespoon (For Garnish)|
To MAKE THE CRUST: In a medium bowl, cream the butter and sugar together until smooth.
Add the egg yolk and vanilla and mix for 3 minutes.
Add the espresso, cinnamon, and flour, and mix until a soft dough forms.
Cover and refrigerate for at least 2 hours, or overnight.
On a lightly floured board, knead the dough just until it is a malleable enough to roll.
Roll the dough into a circle 1/4 inch thick.
Transfer the dough to a 10-inch fluted tart pan with a removable bottom.
Gently press the dough into the corners and sides of the pan.
Run the rolling pm over the edges of the pan to trim away any excess.
Refrigerate the dough for at least 30 minutes.
Preheat the oven to 350°F.
Line the tart shell with waxed or parchment paper and fill with pie weights or dried beans.
Bake for 15 to 20 minutes, or until lightly golden (rotate the pan if it begins to color unevenly).
Remove the weights or beans and let the crust cool completely in the pan.
Transfer to a cardboard circle, serving tray, or platter.
To MAKE THE FILLING: In a small, heavy saucepan, bring the cream to a boil.
Add the espresso and cinnamon.
Cover and remove from heat.
Let sit for 5 minutes.
Put the chopped chocolate in a medium bowl.
Return the cream to a boil and immediately pour it over the chocolate.
Using a whisk, stir slowly until all the chocolate is melted.
If necessary, set the bowl over a pan of barely simmering water to completely melt the chocolate.
Add the butter and continue to stir until it is melted.
Pour the warm chocolate mixture into the tart shell and spread with a narrow rubber spatula to coat the shell evenly.
In a small saucepan, melt the white chocolate over barely simmering water.
Place the warm white chocolate in a pastry bag fitted with a small plain tip.
Working from the center of the tart out to the edges, pipe a spiral.
Drag the tip of a knife through the spiral to create a design.
Refrigerate the tart for at least 30 minutes.
Let sit at room temperature for 1 hour before serving.
Sprinkle the tart with cocoa powder and serve each slice with whipped cream.