Dark Chocolate Tart with Espresso Whipped Cream-Surprisingly Simple and Elegant
Cool completely (about an hour) on a rack. 14 5 X 2 1/4 inch chocolate graham crackers about 7 ounces, finely ground. 11 1/4 cup heavy cream. 19 ounces bittersweet or dark chocolate not more than 65% cacao, chopped or in chips. 11/4 teaspoons salt. 11 teaspoon espresso powder or 1 packet Starbucks Via. 11/3 cup powdered sugarPreheat oven to 350 degrees F. 1Combine graham crackers, butter and sugar then press evenly into the bottom and sides of a 10"w x 2"h tart pan. 1Boil cream, then pour over chocolate in a microwave-safe bowl. 1Whisk together the eggs, vanilla, and salt in a separate bowl then stir into the chocolate mixture until smooth. 1In your smallest pan, combine gelatin, espresso powder and warm water. 1In a cold bowl, with a cold whisk attachment, with the mixer on high, beat the cream and powdered sugar until slightly thickened. 1With a 1M tip, pipe the whipped cream in large rosettes onto the top of the cooled tart, filling in any gaps with small stars. The tart should keep, covered in the refrigerator for up to 3 days
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