Discover the art of French pastry and learn how to bake a majestic Rich Coffee Tart, and discover the secret to the lightest Sweet Pastry Crust.
RICH COFFEE TART
This rich tart is like a solid form of a favorite breakfast beverage. In this dessert, a crisp crust envelops a sweet espresso-flavored filling; hazelnuts and walnuts add a crunchy texture to the silky taste of the tart. Freshly whipped cream adds the finishing touch to this elegant dessert.
Makes One 11 x 1-inch Tart; Serves 10
You Will Need: one 11 x 1-inch tart pan with a removeable bottom
Ingredients:
- All-purpose flour, for dusting
- Sweet Pastry Crust
- 3/4 cup packed light-brown sugar
- 1/2 cup light corn syrup
- 1/3 cup water
- 2 tablespoons molasses
- 8 teaspoons instant espresso powder
- 1/3 cup (6 1/2 tablespoons) unsalted butter
- 1 large egg, plus 2 large egg yolks and 1 large egg white
- 1 tablespoon all-purpose flour
- 3 tablespoons plus 3/4 cup heavy cream
- 1 1/4 cups chopped hazelnuts, toasted
- 3/4 cup walnut halves
- 1 tablespoon granulated sugar
- 2 tablespoons coffee-flavored liqueur
Directions:
- Preheat the oven to 350 degrees F. On a lightly floured piece of parchment paper, roll dough into a 12- to 13-inch round, 1/8 inch thick. With a dry pastry brush, brush off excess flour; roll dough around rolling pin; lift it over an 11 x 1-inch tart pan. Line pan with dough; using your fingers, gently press dough into pan. Trim any excess dough flush with edges of pan. Chill for 30 minutes.
- Prick bottom of crust in several places with a fork. Line chilled crust with parchment paper. Weight paper down with pie weights or dried beans. Bake until edges begin to harden, 15 to 20 minutes. Transfer to a wire rack to cool completely.
- In a pan over low heat, cook brown sugar, corn syrup, water, molasses and instant espresso powder, stirring to dissolve sugar, until the mixture just reaches the boiling point. Remove from the heat, and add the butter. In a bowl, whisk together the egg, egg yolks and flour. Add the egg mixture to the saucepan; whisk gently. Add the 3 tablespoons heavy cream; whisk gently.
- Brush pastry with the egg white. Place the tart pan on a large baking sheet. Spread the toasted hazelnuts in the tart shell. Pour filling into crust. Neatly arrange the walnut halves around the outer edge. Bake until filling is set, 25 to 30 minutes. Let cool in the pan on a wire rack.
- In a small bowl, beat the 3/4 cup heavy cream with the granulated sugar and coffee-flavored liqueur until soft peaks form. Do not overbeat. Serve the tart with a generous dollop of whipped cream on top of each serving.
The copyright of the article Rich Coffee Tart in Dessert Recipes is owned by Michael Vyskocil. Permission to republish Rich Coffee Tart in print or online must be granted by the author in writing.
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