Recipe: Chocolate Coffee Tart

This recipe and and review come from AT:SF editor Shayna - welcome Shayna!

With all of the chocolate talk during bittersweet baking week, we couldn't hold out any longer and had to jump in on the fun.

We've made this several times since it first debuted in Gourmet last year, this time we tweaked it a wee bit. We happened to have a few boxes of Swedish cappuccino-flavored wafers sitting around from our last visit to Ikea, and we suspected they'd make a lovely crumb crust...so true and so yummy. We love the subtle hint of coffee that sneaks in under this rich, not-too-sweet chocolate tart.

Here's our version of Gourmet's Chocolate Truffle Tart.

Chocolate Coffee Tart

For crust
1 1/2 cups of finely ground cappuccino wafers (we used our blender)
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
1 teaspoon instant espresso powder

For filling
1/2 pound good quality bittersweet chocolate (no more than 60% cacao if marked), coarsely chopped (we've also used chocolate chips in a pinch, just make sure they're top quality)
6 tablespoon unsalted butter, cut into 1/2-inch cubes
2 large eggs, lightly beaten
1/2 cup heavy cream
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon instant espresso powder

For garnish
Unsweetened cocoa powder

Preheat oven to 350. Wrap foil around a springform pan to catch drips and leaks. Combine ground wafers, butter and chocolate. Press into pan and bake for around 10 min. Let cool on rack until completely cooled. In the meantime, make filling.

Melt chocolate and butter in saucepan over low heat, stirring constantly, until smooth. Remove from heat and cool for 5 minutes. In a separate bowl, mix together the remaining ingredients. Whisk chocolate mixture into egg mixture until combined.

Pour filling in to pan and rap on counter to eliminate air bubbles. Slide into oven and bake for app. 20-25 minutes. The filling should be set around 1 inch in from edge of pan but still slightly wobbly in the center. It will continue to set as it cools. Cool completely on rack about 2 hours. Chill, uncovered, for at least 4 hours. Remove edge of pan and dust with cocoa before serving.

We served ours with creme fraiche and raspberry sauce (frozen raspberries cooked with pinch of sugar and squeeze of lemon).

(We took this picture earlier this summer, when fres strawberries were the perfect thing to serve with this tart! Frozen strawberries or raspberries will have to do in the winter.)

- Shayna

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