Bittersweet Chocolate Tart With Coffee Mascarpone Cream

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 1 1/3 cups all-purpose flour
• 3/4 cup confectioners' sugar
• 1/4 cup sugar
• 1 pinch salt
• 7 tablespoons unsalted butter, softened
• 1 large egg yolk
• 1 large egg, beaten
• 3/4 cup heavy cream
• 1 1/2 cups heavy cream
• 1/2 cup whole milk
• 1/2 lb bittersweet chocolate, chopped
• 1 1/4 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1 1/2 teaspoons coffee extract (see note)
• 1/4 cup mascarpone cheese
• 2 tablespoons mascarpone cheese
• 1 tablespoon unsweetened cocoa powder

Recipe

• 1 make the tart shell: in a food processor, pulse the flour with the confectioners' sugar and salt.
• 2 add the butter and egg yolk and process until a soft, crumbly dough forms.
• 3 transfer the dough to a 9 1/2-inch fluted tart pan with a removable bottom.
• 4 pat the dough over the bottom and up the side of the pan in an even layer.
• 5 refrigerate until firm.
• 6 preheat the oven to 350°f; line the tart shell with parchment paper and fill it with pie weights or dried beans.
• 7 bake the shell for 30 minutes, or until golden around the edge and dry in the center.
• 8 remove the parchment and weights and cover the rim with foil. continue to bake the shell for 15 to 20 minutes longer, or until golden and cooked through. transfer to a rack; let cool.
• 9 make the filling: in a small saucepan, heat the cream with the milk over moderate heat until small bubbles appear around the edges.
• 10 off the heat, add the chocolate and let stand for 1 minute, then whisk until smooth.
• 11 let cool for 5 minutes.
• 12 whisk in the egg; the mixture will thicken slightly.
• 13 set the tart shell on a baking sheet and fill it with the chocolate custard.
• 14 bake for 25 minutes, or until set around the edges, but still very jiggly in the center.
• 15 transfer the tart to a rack to cool, then refrigerate until chilled.
• 16 make the topping: in a very small saucepan, sprinkle the gelatin over the water and let stand until softened, about 5 minutes.
• 17 add the coffee extract and cook over low heat just until the gelatin melts; let cool slightly.
• 18 in a large bowl, beat the cream, mascarpone and sugar with an electric mixer until firm peaks form.
• 19 at low speed, scrape the gelatin into the bowl and beat to combine.
• 20 dollop the cream onto the tart and swirl decoratively.
• 21 sift the cocoa over the cream.
• 22 refrigerate the tart until firm before serving.
• 23 notes if coffee extract is unavailable dissolve 1 1/2 teaspoons of espresso powder in 1 1/2 teaspoons of water.