Tiramisù Tart

makes one 9 1/2-inch tart

For the Tart Shell

1 1/3 cups all-purpose flour

3/4 cup confectioners' sugar

1/8 teaspoon salt

7 tablespoons (3 1/2 ounces) unsalted butter, at room temperature

1 extra large egg yolk

For the Filling

3/4 cup heavy cream

1/2 cup whole milk

1/2 pound (8 ounces) semisweet chocolate, chopped

1 extra large egg, beaten

For the Topping

1 1/4 teaspoons unflavored powdered gelatin

2 tablespoons cold water

1 1/2 teaspoons espresso powder

1 1/2 teaspoons Kahlúa

1 1/2 cups heavy cream

1/4 cup plus 2 tablespoons mascarpone cheese

1/4 cup granulated sugar

1 tablespoon unsweetened cocoa powder

For the Tart Shell

In the bowl of a food processor, pulse together the flour, sugar, and salt.  Add the butter and egg yolk and pulse until a crumbly dough forms.  Transfer the dough mixture to a 9 1/2-inch fluted tart pan with a removable bottom.  Evenly press the dough over the bottom and up the sides of the pan.  Transfer to a baking sheet and refrigerate until firm, about 1 hour.

Preheat the oven to 350º F.  Line the tart pan with parchment paper and fill with pie weights of dried beans.  Bake for 30 minutes.  Remove the parchment and weights and bake until golden brown, about 15-20 minutes.  Transfer to a rack to cool completely.

For the Filling

In a medium saucepan, heat the cream and milk until small bubbles appear around the edges of the pan.  Remove from the heat and add the chocolate; let stand for 1 minute.  Whisk the mixture until the chocolate has completely melted.  Set aside to cool for 5 minutes.  Whisk in the egg. Place the cooled tart shell on  a baking sheet.  Pour the mixture into the tart shell.  Bake for 25 minutes, or until the edges are set and the middle is still jiggly.  Transfer the tart to a rack to cool.  Refrigerate until completely chilled.

For the Topping

In a small bowl, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.  In a separate small bowl, dissolve the espresso powder into the Kahlúa.  Microwave the gelatin mixture for 10 seconds, or just until the gelatin melts.  Allow the mixture to cool slightly.

In a bowl of stand mixer fitter with the whisk attachment or a large bowl with a hand held mixer, beat the cream, mascarpone, and sugar until firm peaks form.  Reduce the speed to low.  Add the gelatin mixture and the espresso mixture, beating until combined.  Dollop the cream onto the tart.  Dust the cocoa powder over the cream.  Refrigerate until firm before serving.  Enjoy!

Printed from thegalleygourmet.net