For the last four of my tart shells, I decide to experiment with some coffee and chocolate flavours, as promised to friend at work. There are so many coffee tart recipes out there, but, I wanted something different. Plain chocolate tart flavoured with coffee is just, too plain. And plain coffee tarts are, well, too much coffee. I wanted something with a based of chocolate, a tinge of coffee, and, something extra. Finally I stumbled upon this recipe. The idea of the cinnamon powder really intrigued me. So, I adapted the chocolate coffee custard for my tarts.
Makes enough filling for 4 8cm tarts
For the mocha filling
120ml heavy cream
63ml whole milk
140g dark chocolate couverture (>70% cocoa butter)
1/2 tbsp instant coffee powder
1/2 tsp ground cinnamon
1 tsp Kahlua liqueur
1/4 tsp pure coffee extract
pinch of sea salt
1 large egg, at room temperature
1) Add the heavy cream and milk into a small saucepan and heat until tiny bubbles form around the edges of the saucepan.
2) Pour the hot cream mixture onto dark chocolate in a large bowl. Allow it to sit for a few minutes.
3) Then add the sugar, espresso powder, cinnamon, coffee liqueur, extract and salt. Whisk until completely smooth and glossy.
4) In a small bowl, lightly whisk the egg. When the chocolate mixture has cool slightly, slowly pour in the egg, while whisking vigorously. Continue to whisk until the filling is smooth and glossy.
5) Pour the filling into the tart shells and bake in the oven pre-heated to 160C fan for about 10 to 15 minutes or until filling is set. Leave to chill in the refrigerator.
For the mascarpone cream topping
120ml heavy cream, whipped to soft peaks
120g mascarpone cheese
15g granulated sugar
1/4 tsp pure vanilla extract
1/2 tbsp marsala wine
1 tbsp Bailey’s liquor
sprinkles of cocoa powder
1) Pur the mascarpone, sugar, vanilla extract and alcohol into the bowl of a stand mixer, and using the paddle attachment mix on high speed for 10 seconds, until well mixed.
2) Fold the whipped cream into the mascarpone mixture then allow to chill until required.
3) Fill the mascarpone cream into a pastry bag fitted with a St Honoré piping tip and pipe the cream generously onto the chilled mocha custard.
4) Sprinkle lightly with cocoa powder just before serving.
This recipe made quite a lot of mocha custard. Enough to fill another one or two tarts, if I did not fill it to the brim of the tart shells. I pour the leftover custard into little ramekins and bake it to serve as puddings. There is also some extra mascarpone cream, at least for another tart.