Chocolate espresso and mascarpone tart Recipe

How to make it

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• Make the ganache first:
• Place the chopped chocolate into a medium heatproof bowl, set aside.
• In small heavy-based saucepan, bring the cream and espresso to a boil, carefully stirring until the cream has just boiled.
• Pour over the bowl of chocolate and let stand for two minutes.
• Using a rubber spatula, gently mix the cream and chocolate continuously until the mixture becomes smooth
• Allow to cool to room temperature, about 1 to 2 hours.
• The crust:
• Sift flour, salt and cocoa powder into a medium bowl, set aside.
• In a separate bowl, beat the butter and sugar until pale and fluffy.
• Add the egg yolk and vanilla and mix until combined.
• Gradually sift flour mixture in three additions, alternating with the cream and mixing after every addition. The mixture will be quite sticky.
• Gather the dough into a ball and shape into a thick rectangle, wrap in clear plastic and refrigerate for 1 hour
• Press the dough evenly in the tart pan and place in the freezer for 30 minutes to chill.
• Preheat oven to 370 F
• before baking, prick the base of the pastry shell all over using a fork.
• Line with some parchment paper and fill with pastry weights or uncooked rice or beans.
• Place in the oven for 18 minutes, then remove pastry weights and replace in the oven for another 2-3 minutes at 400 F or until the shell has crisped up.
• Remove from oven and allow to cool completely.
• Filling:
• Place mascarpone cheese and lemon zest in a medium bowl.
• Sift over icing sugar, making sure that all clumps are removed.
• Mix the sugar and cheese until smooth.
• Note: If you can’t find Mascarpone, you can substitute each 10 ounces
• With 8 ounces cream cheese + ¼ cup heavy cream +3 tbsp sour cream
• By mixing them all together.
• Assembling the tart:
• Whisk ganache on medium speed until soft peaks form. Ensure that the mixture is at room temperature, not warmer or colder, or else your ganache will seize or become grainy.
• Using a flexible spatula, smooth mascarpone filling evenly over the bottom of the tart shell.Then spoon your ganache over the top of the mascarpone.Chill
• Use your imagination with decorating with some cocoa powder