Double Chocolate Mocha Tart
November 17, 2016
This Double Chocolate Mocha Tart is exactly what its name describes - dark chocolate ganache infused with coffee, encased in a rich chocolate tart. Not forgetting the two little macaron pigs that are having a nice "mud" bath.
Baked this tart with Gail from Project Weekends for her fiancé's birthday! (Happy birthday Jem!) She said he doesn't have a sweet tooth and enjoys drinking coffee. Thus, I came up with this recipe - controlled the level of sweetness by using dark chocolate, and added a hint of coffee in the chocolate ganache.
Really glad they liked the tart! Check out my this recipe and other desserts on their site at SumoWeekends!
Featuring the tart and Gail's perfectly manicured hand!
On another note, things have been busy in the kitchen with Christmas just around the corner. It's my favourite time of the year. New Christmas designs will be on the blog soon!
DOUBLE CHOCOLATE MOCHA TARTby Sumopocky
Baking beans
5.5" Tart pan
Ingredients
[For Chocolate Tart]
70g of Unsalted butter (softened)
34g of Caster sugar
35g of Egg yolk
118g of Cake flour
24g of Cocoa powder
Unsalted butter for greasing tart pan
[For Chocolate Ganache]
110g of Heavy cream
30g of Unsalted butter
1 - 2 packets of Instant coffee
110g of Dark chocolate chipsPinch of Sea salt
*Optional: Pig macarons for decoration
Directions
[For Chocolate Tart]
1. In a bowl, whisk the butter, sugar, and egg yolks.
2. Mix in the cake flour and cocoa powder.
3. Knead it and wrap in the fridge for at least 1 hour.
4. Grease the tart pan with butter. Roll out dough into a circle that is larger than the tart pan. It should be about 5mm.
5. Gently roll it up with rolling pin, and unroll over the tart pan. Knock against table to allow the dough to fall. Trim off excess dough. Pierce holes on bottom with a fork.
6. Place parchment paper over the dough and pour baking beans over. Bake in a preheated oven at 180°C for 15 to 20 minutes. Remove the baking beans and bake for another 5 to 10 minutes.
[For Chocolate Ganache]
1. Bring heavy cream and unsalted butter to a simmer.
2. Stir in instant coffee. You can adjust the amount of coffee according to your preference.
3. Pour over dark chocolate chips and stir till all chocolate has melted.
4. Sprinkle sea salt.
5. Let the mixture cool slightly before pouring on tart.
6. This is optional, but you can decorate with pig macarons to make them look like they are taking a mud bath :)
7. Chill before serving.
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