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Chocolate-Espresso Kahlua Tart

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Serves 8 to 10

Ingredients

Crust

2 cups hazelnuts (9 ounces)

1 1/3 cups finely ground chocolate wafer cookies (about 22)

1/2 teaspoon instant espresso powder

1/4 teaspoon salt

10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly

Mousse

1/2 cup Kahlua (coffee-flavored liqueur)

1/2 cup unsweetened cocoa powder

2 large eggs, separated

1 teaspoon instant espresso powder

Pinch of salt

4 ounces bittersweet chocolate, chopped

4 tablespoons unsalted butter

1 cup heavy cream

6 tablespoons sugar

Gallery

Chocolate-Espresso Kahlua Tart

                              Credit: 
                              Johnny Miller

Recipe Summary

Yield: Serves 8 to 10

Chocolate-Espresso Kahlua Tart

                              Credit: 
                              Johnny Miller

Chocolate-Espresso Kahlua Tart

                              Credit: 
                              Johnny Miller

Chocolate-Espresso Kahlua Tart

Recipe Summary

Yield: Serves 8 to 10

Recipe Summary

Yield: Serves 8 to 10

Yield: Serves 8 to 10

Serves 8 to 10

Ingredients

Ingredients

  • 2 cups hazelnuts (9 ounces)

  • 1 1/3 cups finely ground chocolate wafer cookies (about 22)

  • 1/2 teaspoon instant espresso powder

  • 1/4 teaspoon salt

  • 10 tablespoons (1 1/4 sticks) unsalted butter, melted and cooled slightly

  • 1/2 cup Kahlua (coffee-flavored liqueur)

  • 1/2 cup unsweetened cocoa powder

  • 2 large eggs, separated

  • 1 teaspoon instant espresso powder

  • Pinch of salt

  • 4 ounces bittersweet chocolate, chopped

  • 4 tablespoons unsalted butter

  • 1 cup heavy cream

  • 6 tablespoons sugar

Directions

Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.

Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.

Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.

Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.

Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.

Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

Reviews

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Reviews

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All Reviews for Chocolate-Espresso Kahlua Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

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Newest

All Reviews for Chocolate-Espresso Kahlua Tart

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest